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.
- 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.
- 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.
- Cooked quinoa
- 3/4 of a can of rinsed black beans
- red/yellow grape tomatoes
- 1/2 bunch of cilantro
- 1 bunch green onion
- 1 carrot shredded
mix the kale in with the quinoa while warm and then let cool while making 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.
- 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
- 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.
- 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
- 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.
- 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
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
- dijon mustard
- ground peppercorns