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 roll makes a great appetizer. It’s fresh and super tasty!
I used a potato peeler to peel my slices of cucumber, but you could also use a mandoline.
One batch of Avocado mixture filled one cucumber. Next time, I will double the recipe. An English cucumber is best for this recipe as a garden cucumber has too many big seeds.
I made this ahead of time, and it became soggy. For best results, make and serve right away. See step 5 in the recipe instructions for tips on how to prepare to bring to a party.
No toothpicks are needed, just make sure you spread the mixture from end to end.
1/4 cup basil leaves
1 clove garlic
2 teaspoons lime juice
1/4 teaspoon salt
Several grounds of pepper
Smoked or sweet paprika for garnish
1. Add the Avocado, basil, garlic, lime juice, salt and pepper into a food processor or blender. You can also blend by hand, finely mince the garlic and basil, and mash all the ingredients together with a fork until smooth and creamy.
2. Use a mandoline or potato peeler to cut long thin strips from the cucumber.
3. Take a cucumber strip and spread a thin coat of the Avocado mixture along the length of the cucumber. A little goes a long way! Make sure to get some Avocado all the way to the end, so it will stick the roll together.
4. Roll it up! No toothpicks needed. Do the same with the rest of your cucumber strips. Sprinkle with a little paprika and serve right away.
5. Cucumber is watery and softens quickly, so if you plan on bringing these to a party, prepare the Avocado spread that morning, and store in an air tight container. Bring a whole cucumber and potato peeler and assemble at the party.
This recipe is so fresh and full of flavour. It is so easy to make too! I found this recipe on Pinterest. It lead me to thegardengrazer.com.
I served my salad with chicken for dinner. I made extra chicken to serve it again as leftover lunch.
1 hothouse cucumber
4-5 ripe roma tomatoes
1 large red bell pepper
1 small red onion
15 oz. can garbonzo beans, rinsed and drained
Optional: olives, dairy-free feta, pepperoncini
3 Tbsp red wine vinegar
2 Tbsp olive oil
2 tsp dried oregano
1/4 tsp salt
1. Make the dressing in a small bowl, combine all ingredients and whisk to combine. Set aside.
2. Dice the cucumber, onion, bell pepper, and tomoatoes (removing any excess liquid from tomatoes)
3. Put vegetables and garbonzo beans in a large bowl
4. Add dressing and toss to combine
5. Can eat immediately or refrigerate for at least an hour to let flavours combine. Some dressing will settle on the bottom, so stir before serving.
This stir fry sauce is amazing. It is super easy and so good! This recipe makes 1 1/2 cups sauce, which is enough for about 12 servings. You can store this sauce in your fridge and use when needed. Make sure to give it a good shake before use.
I used this recipe on vegetables. You can also use it on stir fried noodles. Add some extra water if using dried noodles since they absorb more liquids than fresh noodles.
To make this recipe vegan, substitute the oyster sauce with hoisin sauce.
This recipe is good in the fridge for up to four weeks.
I took this recipe from http://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/
1/4 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup oyster sauce (sub with hoisin for vegan)
1/4 cup chinese wine (or sherry)
1/4 cup cornstarch/cornflour
1 Tbsp sugar
2 Tbsp sesame oil
1 Tbsp ground white pepper
1. Combine ingrdients in a jar and shake to combine. Store in fridge and shake before use.
1. Heat 2 Tbsp oil in wok over high heat.
2. Add your choice of base flavourings – fry for 10 seconds or so to infuse oil (Base flavourings can be: Garlic, Ginger OR Fresh Chilies, minced or finely sliced)
3. Add stir fry ingredients in order of time to cook (starting with ingredients that take longest to cook), leaving leafy greens, like the leaves of bok choy, until when you add the sauce (otherwise they will wilt and overcook)
4. Add noodles (if using), sauce and water, your choice of Additional Flavourings (see below) and any leafy greens.
5. Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry.
6. Serve immediately
Additional Flavouring Suggestions:
1. Sriracha, Chili Bean Paste or other spicy addition
2. Sweet chili sauce
3. Substitute the water with pineapple or arange juice
4. Rice Vinegar – for touch of tartness
5. Fresh cilantro/coriander leaves, or thai basil – for freshness
6. Garlic or ordinary chives – chopped
7. Pinch of Chinese five spice powder
I found this recipe on Twitter. The original recipe can be found at http://infinebalance.com/2013/04/30/curried-chickpea-wraps/.
I love this recipe since you can make it in a tortilla wrap, lettuce leaves, or you can eat it as is! This recipe is super easy, especially if you own a food processor. I shredded my carrots and chopped my chickpeas using mine. I also used raisins instead of currants. The filling will last for several days making this is a great make-ahead recipe for lunches or dinner.
1 teaspoon olive oil
2 large carrots shredded
1 clove garlic, minced
1 tablespoon garam marsala curry spice
2 green onions, thinly sliced
1 18oz can chickpeas (about 2 cups cooked), rinsed and drained
2 tablespoons currants (soaked in hot water to plump and drained), then chopped
1/4 cup mayo, plus more to your taste
2 teaspoons rice wine vinegar
pinch of salt
1. If you haven’t already, pour some hot water over the currants so they plump up a bit before you drain and chop them.
2. In a skillet, warm oil over medium heat. Add garlic, garam marsala and carrots. Saute until carrots are soft, about 5 minutes. Stir in green onions and remove from heat.
3. in a food processor, add chickpeas and pulse several times until coarsely chopped. (Alternatively, you could mash the chickpeas in a bowl with a fork).
4. Transfer mashed chickpeas to a large bowl. Add carrot mixture, salt, mayo, chopped currants and rice wine vinegar. Blend well. Taste for seasonings.
5. Serve in a wrap or in lettuce leaves.
YIELD: Enough for 4 8-inch wraps.