I’m super into trying new quinoa salads lately. They are super easy to make and super flavorful, nutritious and filling.
I found this amazing recipe on Pinterest which brought me to the website http://www.littlespicejar.com.
The best part of making a quinoa salad is that you can substitute out or add anything in.You could even try making it with brown rice instead of the quinoa. If you do not like pistachios, add another nut you like. Add cilantro, dried apricots…make it your own! I added in yummy sunflower sprouts to the top of mine for some added crunch. If you are looking to purchase some, they are grown locally at 3 Guys Greens. (Five Health Reasons to Eat Sunflower Seeds and Sprouts)
1 1/2 cups cooked quinoa
1 cup matchstick carrots
4 scallions thinly sliced
1 (15 ounce) can of chickpeas, rinsed and drained
1/3 cup dates
1/3 cup golden raisins
1/4 cup chopped pistachios
1 bunch flat leaf parsley, chopped
1/2 tsp cumin powder
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey (maple syrup or brown sugar for vegans)
1/2 teaspoon salt
1/8 teaspoon chili powder
1. POWER SALAD: Cook the quinoa according to the package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
2. HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine. Serve immediately or store in the refrigerator for later!
I just found my new favorite salad! You have to make this…..seriously! You will not be disappointed. I was looking for a new quinoa salad on Pinterest. I found this winner which led me to the website ambitiouskitchen.com.
I went to Bulk Barn to buy my quinoa and my all natural peanut butter.
While I made the quinoa, I chopped up the veggies and made the dressing. It took no time at all to toss it all together.
This salad is vegan and gluten-free. (As long as you use gluten-free soy sauce)
3/4 cup uncooked quinoa
2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
1/4 cup diced red onion
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup diced green onions
1/2 cup cashew halves or peanuts (honey-roasted is good)
OPTIONAL: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang
1/4 cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoons gluten-free soy sauce or coconut aminos
1 tablespoon honey (use agave or pure maple syrup if vegan)
1 tablespoon rice vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil or more sesame oil
Water to thin, if necessary
1. To cook quinoa: In a medium saucepan, bring 1 1/2 cups of water to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy.
3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste. Alternatively, you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
4. Fold in the red pepper, onion, cabbage, carrots and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
(Comments in the recipe are from ambitiouskitchen.com)
This salad is sooooo good! I found it on Pinterest which lead me to the website therecipecritic.com.
I halved this recipe since I am the only broccoli lover in the house. I served it with dinner and had the leftovers for lunch. I highly recommend leaving out the pecans as they get soft the next day. If you like that added crunch then I would suggest adding the pecans to your salad when you serve it. Also, the apples did not brown, so you could make this as a make ahead dish.
For the dressing, I did use half mayo and half greek yogurt. Next time I would use just greek yogurt.
4 cups fresh broccoli florets, (about 2 medium heads)
1/2 cup shredded carrots
1/4 cup diced red onion
2 large apples, finely chopped (I used gala apples)
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
1/2 cup light mayonnaise
1/2 cup low fat greek yogurt
2 tablespoons lemon juice
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1. In a large bowl combine broccoli, carrots, red onion, apples, pecans and dried cranberries.
2. To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
3. Add the dressing to the salad and toss to coat. Chill until ready to serve.
My son ate two bowls of this soup. I’m shocked! My son complains and complains about carrots and celery in soup, but he loved this recipe. My husband and I also really loved this soup. I make lots of great soups, as you can see on this blog, but this one really stands out! The best thing about this soup is that it is so EASY! My husband and I fought over the leftovers the next day.
I found this recipe on Pinterest. The original recipe comes from http://www.cookingclassy.com.
Instead of 4 cans of chicken broth, I used 2-900ml chicken broths. I also used Italian flat leaf parsley instead of regular parsley.
1 1/2 Tbsp olive oil
1 1/2 cups chopped carrots (from about 5 medium)
1 cup chopped celery (from about 3 stalks)
1 cup chopped yellow onion (1 small)
4 cloves garlic, minced
4 (14.5oz) cans low-sodium chicken broth
1 1/2 tsp Italian seasoning
Salt and freshly ground black pepper, to taste
12 oz refridgerated three cheese tortellini
1/2 cup packed parsley (stems and all), plus more for serving
2 1/2 – 3 cups shredded rotisserie chicken (from one 29oz chicken)
1. Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3-4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to tatse. Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6-8 minutes longer (or one minute less than time on package). Using tongs, remove parsley (stir around in the soup first just to get all the flavour out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.
YIELD: About 5 – 6 Servings
These carrots make a great side dish. The kids love them too. I took this recipe from “Better Homes and Gardens – New Cookbook”
1 pound medium carrots, parsnips, or turnips, peeled
1 tablespoon butter or margarine
1 tablespoon brown sugar
1. Cut the carrots or parsnips in half, both crosswise and lengthwise. (Or, cut the turnips into bite-size pieces.)
2. In a medium saucepan cook carrots or parsnips, covered, in a small amount of boiling salted water for 8 to 10 minutes (10 to 12 minutes for turnips) or until crisp-tender. Drain; remove from pan.
3. In the same saucepan combine butter, brown sugar, and dash salt. Cook and stir over medium heat until combined. Add carrots, parsnips, or turnips. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
MAKES: 4 Servings
This recipe was given to me about 15 years ago from my Mom. It was taken from a Homemakers magazine.
I love quick salads like this one. It’s easy to make and super fresh to have on hand for a quick lunch, or dinner side.
3 cups cauliflower, cut into bite size pieces
2 cups thinly sliced carrots
2 small zucchini, sliced
1 each sweet red and green peppers, diced
1 can (19 oz) chickpeas, drained
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
2 tsp dried basil
1 tsp dried oregano
1 tsp granulated sugar
salt and pepper to taste
1. Cook cauliflower and carrots in boiling water to tender crisp, about 2 minutes. Drain well and place in a large bowl.
2. Add zucchini, peppers and chickpeas.
3. Whisk together marinade ingredients
4. Pour over vegetables and toss. Cover. Refrigerate for at least 4 hours or up to 4 days.