Southwest Quinoa Salad

Looking for a way to spice up your quinoa? I know it can be pretty bland by itself so I like to mix it into salads or make a large batch and have meal prep done for the week! It is also a great pot luck dish. Recipe below!

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Southwest Quinoa Salad

 
Ingredients:

•1 Cup Dry Quinoa

•2 Cups Water

•1 large bell pepper, chopped

•1 large green onion, chopped

•2 Roma tomatoes, guts removed & chopped

•½ jalapeño, seeded & minced (keep seeds if you like spicy)

•1 large handful cilantro, minced

•1 can (341ml) corn niblets (no sugar/salt)

•1 can (540ml) black beans (no salt)

•½ tsp cumin

•½ tsp salt

•½ tsp pepper

•½ tsp onion powder

•Dash chili powder

•2 limes, squeezed

 
Directions:

Cook quinoa with water and let cool for approximately 2 hours.  Prepare all vegetables and mix all remaining ingredients together with cooked/cooled quinoa. Rest for about 30 minutes or longer for flavours to develop (best overnight). Top with avocado, salsa, greek yogurt, cilantro or whatever you like! Enjoy. Makes a lot! I would say it would make at least 8 servings.

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Feel free to add some cooked chicken breast for extra protein!

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Quinoa Salad

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Fresh veggies growing in the garden means salad time. I have an abundant amount of different cherry tomatoes growing and also very happy with my lemon cucumbers, huge crop this year 🙂

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I used a lemon cucumber, indigo fire cherry tomatoes and cilantro in this salad from my garden.

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This is by far my favorite salad I could eat it every day for lunch! It is also a great dish to bring to a potluck.

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Here’s the recipe:

Salad:
•1-1/2 Cup cooked quinoa
•1 medium bell pepper, chopped
•15 cherry tomatoes, halved
•1 lemon cucumber, chopped (add more cucumber if you don’t have)
•1/2 cucumber, chopped
•Handful cilantro, minced
•S&P

Dressing:
•1 medium lemon, squeezed
•2Tbsp extra virgin olive oil
•Dash each dried spices: onion powder, oregano, garlic, S&P

Optional: Sprinkle of hemp hearts for top

Method:
Cook quinoa 2 hours before preparing and let cool (I cooked 1 cup dry and saved remaining). Whisk dressing together and set aside. Prepare veggies and toss in large bowl, add cooled quinoa. Pour dressing over salad and toss well. Place in fridge to let flavors develop for at least 20 minutes before serving. Leftovers can be stored for a few days in fridge.

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Enjoy!

Beet, chickpea, tuna salad

This is one of my most favorite salads!

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▶Ingredients:
•1/2 bell pepper chopped
•1 slice red onion chopped
•1-2 stalks of celery + celery leaves chopped
•1/2 cup of chickpeas
•1/2 cup sliced beets
•1/2 can of tuna

▶Dressing:
•2 tsp extra virgin olive oil
•2 tsp wine vinegar
•1/2 clove garlic minced
•Fresh ground pepper to taste

Chop veggies and slice beets, toss all ingredients together with dressing and serve.

Easy!

Greek Salad

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Here’s my take on Greek salad, I always make my own dressing as the stuff in the bottle has added crap that we don’t need.

Salad ingredients:
•2 romaine leaves chopped
•1/2 small cucumber cubed
•1/2 bell pepper chopped
•6-8 cherry tomatoes halved
•1 slice red onion chopped
•1 oz low fat feta cheese cubed

Salad Serves 1

Dressing:
•1/2 fresh squeezed lemon
•1 tbsp extra virgin olive oil
•1 tbsp white wine vinegar (or vinegar of choice)
•1 tbsp dried oregano
•1/4 tsp garlic powder
•fresh ground pepper

Whisk dressing ingredients in a small bowl and set aside, chop veggies for salad and top with 1-2 tbsp of mixed dressing,  mix well and serve. Store extra dressing in fridge for later.

Enjoy ♡