Salads for the week ahead

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Some of you had asked for my recipes… as usual, most of them are in my head (and I still haven’t learned to write them down!)  So I will do my best to give you an idea of what was in them!  A few hours in the kitchen on the weekend (when I can manage it) sure saves on time during the busy work/school/hockey/activities that go on during the weekdays.

The quinoa salads.  I start by making a large batch of quinoa. i.e. 3 cups quinoa in half water/half vegetable broth (about 6 cups liquid).  Once cooked I divide it up to make different salads.

 

 Orange Curry Cranberry Quinoa Salad (all measurements approximate)

• Approx 2 cups cooked quinoa (for the liquid in cooking I used half veggie broth half water)
• 1/2 cup dried cranberries
• 1/4 cup dried apricots
• 1 1/2 can of sliced mandarin oranges in their own juice (save the juice for the dressing)
• 1/2 bunch of green onion cut up
• 1/2 to 1 avocado cubed
• 1/3 cup black beans

While the quinoa is still warm I mix in the dried fruit for it to soften.  Then let it cool in fridge while making dressing.

DRESSING

• 1 can of the mandarin orange juice
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 – 2.5 teaspoons pure maple syrup
• 1 tbsp curry powder (or to taste)
• 1.5 tsp Dijon mustard
• small amount of fresh ginger
• two big spoonfuls of plain greek yogurt

I blend all the dressing ingredients in my vitamix then pour and mix into quinoa mixture and add the remaining ingredients (avocado, beans, green onion etc.)  I don’t always use all of the dressing, and I save some for my green salads during the week.  Or you can just keep dressing on the side and add when you go to eat the quinoa salad.

 

QUINOA CILANTRO BLACK BEAN LIME CUMIN SALAD

• Cooked quinoa
• 3/4 of a can of rinsed black beans
• red/yellow grape tomatoes
• 1/2 bunch of cilantro
• 1 bunch green onion
• kale
• 1 carrot shredded

mix the kale in with the quinoa while warm and then let cool while making dressing

DRESSING

• juice from 1 1/2 limes (and a bit of zest)
• 2 tablespoons extra virgin olive oil
• 1tsp (or more) minced garlic
• 1 – 1 1/4  teaspoon ground cumin
• 1- 1 1/2 teaspoon pure maple syrup
• small amount sea salt & pepper
• 2 big spoonfuls of plain greek yogurt

blend all the dressing ingredients in blender.  And keep to the side or mix into quinoa salad.

once quinoa is cooled a bit then add the remaining salad ingredients.  Always up for modifications of course add any veggies you want!  It’s also good with bell peppers.

 

     ROASTED YAM AND FETA SALAD

• 1 large yam roasted  (wash yam, cut into small cubes, spread out on cookie sheet with parchment paper, drizzle a bit of olive oil and sea salt, roast at about 375 for 30-50 mins) let cool slightly before making salad
• crumbled feta cheese
• 1/4 of red onion chopped
• (also yummy when you add any leftover cilantro chopped up)
• I also added any leftover quinoa to some of this salad as well

DRESSING

• 2 tbsp extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tsp pure maple syrup      (*note that’s the only sweetner I had on hand, you can probably use honey, or agave etc.)
• 2 big spoonfuls of plain greek yogurt
• 1/2 – 1 tbsp dijon mustard

Again, I blend in vitamix.  Add directly to salad, or keep on the side to have at the time you eat it.

 

 ASPARAGUS POTATO SALAD WITH DILL  

 

Roasted Potatoes:

• 2 lbs potatoes I used baby yellow. washed & chopped into 1” pieces
• 2 tsp extra virgin olive oil
• 1/2 tsp sea salt
• Freshly ground black pepper
• fresh thyme

roast in oven until soft when poking with a fork, then I roast a bit longer for crispness

Dressing:

• 1/2 – 1 avocado
• 2 tbsp fresh dill
• juice from 1 – 1/2 fresh lemon and some zest
• 1 green onion chopped
• salt and pepper

blend all the dressing together.

 

Roasted Asparagus

• 1 bunch asparagus, ends broken off and chopped into 1” pieces
• extra virgin olive oil
• roast in oven

add all together, with some chopped green onion and fresh thyme and some kale

 

Directions:

1. Preheat oven to 425F. In a large bowl, mix together the potatoes and seasonings. Lay on a baking sheet lined with parchment or non-stick mat. Roast for 30 minutes, tossing once half-way through baking. Set aside.

2. Meanwhile, prepare the dressing by mixing all the dressing ingredients together in a medium-sized bowl. Set aside.

 

4. Mix the potatoes, asparagus, and dressing together in a large mixing bowl and season to taste. Serve immediately, warm. Makes about 4-5 servings.

Note: I used just a touch of maple syrup to balance out the dressing. You could also use a touch of sugar or other sweetener. Or simply do not use it at all. I thought it balanced it out really well and you couldn’t detect the maple.

 

 

 

BEET & APPLE SALAD

 

 

• 4 beets ( I use the ones from costco already cooked)  chopped into small bite size bits
• 2-3 apples (red and green) I keep the peels on and chop into bite size
• feta cheese
• green onion

mix all together

for the dressing:

• raspberry vinagrette
• sea salt
• syrup
• dijon mustard
• ground peppercorns
• oregano