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 recipe is so easy and it’s super good. I found it on Pinterest. The original website is http://ifoodreal.com/clean-eating-baked-thai-salmon-recipe/.
I used one salmon fillet and added as much Thai sweet chili sauce as I wanted. I did not use cooking spray as my salmon had the skin on the back.
6 x 6 sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup plus 2 tbsp Thai sweet chili sauce, divided
2-3 tbsp green onions, chopped
1. In a large baking dish, lay down salmon fillets in a row. Each fillet-sprinkle with a pinch of salt and top with 1 Tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinade in the fridge for at least 2 hours or overnight is the best (up to 24 hours)
2. Turn on oven’s broiler on High and position top rack 5″-6″ below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
3. Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.
Chef Michael Smith states that this dish is an all-time favourite of his family, in his cookbook “The Best of Chef at Home”, and I can clearly see why.
I really loved this recipe. I especially loved all the greens added in, with the sweet potatoes and the chickpeas. The flavours of the coconut milk and the peanut butter are amazing.
I served my curry with rice since it is very rich.
I used low-fat coconut milk and low-fat peanut butter with great results. I also just used one sweet potato, but it was rather large.
I also used green Thai curry paste. I did not find this recipe to be overly spicy, so I would add more next time. Yellow Thai curry paste is the mildest, red is a bit spicier and green is the spiciest.
A splash of vegetable oil
1 large onion, diced
3 or 4 cloves of garlic, chopped
A small knob of frozen ginger
1 teaspoon (5 ml) of Thai curry paste
2 sweet potatoes, peeled and cubed
One 19oz (540 ml) can of chickpeas
One 14oz (398 ml) can of coconut milk
1 cup (250 ml) of orange juice
1/2 cup (125 ml) of peanut butter or any other nut butter
A sprinkle or two of sea salt
1 cup (250 ml) or so of frozen green peas
Several handfuls of baby spinach
A bunch of chopped cilantro
1. Add a splash or two of vegetable oil to a stockpot over medium-high heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
2. Grate the frozen ginger into the pan with a microplane grater or standard box grater and add the Thai curry paste. Continue cooking until the spices are heated through and fragrant, another few minutes.
3. Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender,about 30 minutes. Stir in the peas, spinach and cilantro. Serve over rice.
MAKES 6 to 8 SERVINGS