Tag: salad

Quinoa Tabbouleh Salad

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Tabbouleh is a popular traditional Middle Eastern side dish. The key ingredient for tabbouleh is finely chopped parsley, and lot’s of it adding freshness and bright flavours.

This tabbouleh is so light and refreshing, and perfect for when you want something healthy and fast. I think you’ll love it too!

Serves 4 – 6

  • 1 cup quinoa (I used tri-color)
  • 1 3/4 cups water
  • 2 cloves of garlic minced
  • 1 bunch parsley (about 2 cups lightly packed), stems removed
  • 1 small bunch mint (about 1 cup lightly packed), stems removed
  • 1 small English cucumber diced
  • 2 stems of Green onion chopped finely
  • 1 1/2 cups cherry/grape tomatoes, halved or quartered depending on size
  • drizzle of extra virgin olive oil
  • juice of 1 large lemon
  • mineral salt & cracked pepper to taste

Quinoa: In a medium size pot, bring water and quinoa to a boil. Cover, reduce heat and simmer on low for 15 minutes. Remove from heat, remove cover and let set for 10 – 15 minutes, fluff with fork.

Prep: In the meantime, finely chop your parsley and mint. Dice your cucumber, tomato and green onion.

Assemble: Once quinoa is ready, add in the parsley, mint, cucumber, green onion, tomatoes, drizzle of olive oil and the juice of your lemon, minced garlic and salt & pepper to taste, gently mix together.

Store: Leftovers can be stored in the refrigerator for 5 – 6 days, in a covered container.

Enjoy!

Cowboy Caviar

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A fresh, simple dip that can be thrown together in under 15 minutes!

Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

Ingredients

  • 3 Roma tomatoes seeds removed, diced
  • ⅓ cup red onion diced
  • 1 can black beans rinsed and drained
  • 1 can black eyed peas rinsed and drained
  • 1 ½ cups frozen sweet corn thawed
  • 1 red bell pepper diced
  • 1 jalapeno pepper seeds removed, diced into very small pieces
  • ⅓ cup Cilantro finely chopped

dressing

  • ⅓ cup olive oil
  • 2 tablespoons lime juice fresh preferred
  • 2 tablespoons Chili powder
  • 1 tablespoon of cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • Tortilla chips for serving
  • Combine tomatoes, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, Chili powder, cumin, salt, pepper, and garlic powder.
  • Pour dressing over other ingredients and stir/toss very well.
  • Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Enjoy!!

Balsamic Tahini Vinaigrette.

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I crave salads all summer and dressing are really what bring everything in a salad together. This nice light dressing is perfect for a quick throw together salad in the summer.

Ingredients:

  • 1 Tbsp Tahini
  • 2 Tbsp of Olive oil
  • 1 Clove of Garlic Minced
  • 2 Tbsp of Balsamic Vinegar
  • 1 Tbsp of Honey
  • Salt and Pepper to Taste

Mix all the ingredients together well and add to your favourite salad!

Chunky Greek Summer Salad.

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A nice light and healthy side option for your dinner or could be served as a starter on mini skewers.

Ingredients:

  • 1 red pepper chopped into 1 inch pieces
  • 1.5 cucumbers chopped into 1 inch slices and then quartered
  • 1 pint of cherry tomatoes halved
  • 1/2 cup of sliced black olives
  • 250g of feta cubed
  • 1 shallot sliced thinly
  • 3 Tbsps of red wine vinegar
  • 3 Tbsps of olive oil
  • Salt and pepper to taste
  • 1.5 Tsp of oregano
  • 2 cloves of garlic minced
  • Parsley to garnish

Add all of the chopped veggies into a big bowl. Add in the vinegar, oil, garlic, feta and oregano. Toss together and add in salt and pepper to taste and top off with parsley.

Enjoy!

Mexican Street Corn Pasta Salad.

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This is a summer must have! Easy to make, feeds a crowd, great for entertaining and simply delicious!

  • 8 oz of pasta
  • 3 ears of corn grilled (or 2 cans of drained corn), removed from the cob
  • 1/3 cup of sour cream
  • 1/2 cup of mayo
  • Zest and juice of 2 limes
  • 3 cloves of garlic, minced
  • 1/2 tsp of chipotle chili powder
  • 1/2 tsp cumin
  • 1 Tbsp of your favourite hot sauce ( we used Fury wing sauce)
  • Salt to taste
  • Freshly cracked black pepper
  • 1/4 cup of cilantro
  • 1/2 cup red onion
  • 1 medium bell pepper, diced
  • 1/2 cup of cotija cheese or feta, plus more for topping
  • optional for garnish: diced avocado
  1. Cook your pasta according to package directions. Once done, drain and rinse under cold water.
  2. If you haven’t already done so, cut the corn off of the cobb and place into a large bowl.
  3. Make the sauce by mixing together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, hot sauce and a couple large pinches of salt and pepper.
  4. Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine.
  5. Garnish as desired!

Enjoy!

Kale Caesar Salad with Buffalo Cauliflower Bites and Rosemary Focaccia Croutons.

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Hot Summer days call for easy recipes that can be thrown together and still taste amazing. Kale is one of my favourite things to have for salad and great for leftovers as it doesn’t wilt as easily. Below is the recipes for the Buffalo Cauliflower and Rosemary Croutons and you can find my Caesar dressing here:

Caesar Dressing Recipe.

Buffalo Cauliflower Bites

  • 1 large head cauliflower, cut into florets
  • 3 eggs
  • 1 1/4 cups finely crushed corn flake crumbs
  • 1 teaspoon smoked paprika
  • 1/4 – 1/2 teaspoon cayenne pepper, use to your taste
  • salt and black pepper
  • 1/2 cup hot sauce (I use Frank’s)
  • 1/3 cup melted butter

1. Beat the eggs and 1TBSP of hot sauce in a large bowl, add the cauliflower and toss well to coat. In a separate bowl combine the corn flake crumbs, paprika, cayenne, and a pinch each of salt and pepper.

2. Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Air-fry at 400 for 20-25 minutes, turning the cauliflower halfway through cooking.

3. Mix together the hot sauce and melted butter and toss the cauliflower in it until evenly coated.

Rosemary Focaccia Croutons.

Simplest ingredients

  • Rosemary focaccia bread
  • 1/4 cup of EVOO
  • 1 Tbsp of Garlic salt

1. Cut the focaccia into small bite sized cubes.

2. Add it all to a bowl and mix well. Add to the air fryer and cook at 400 for 15 minutes tossing half way through.

Cajun Chicken Fajita Bowls.

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Spicy and light. This bowl is a great substitute for taco night and fun to assemble on your own. You can add more toppings or less and make it your own!

For the Bowl:

1 Head of romaine chopped

1 Red pepper sliced

1 Yellow pepper sliced

1 Large onion sliced

4 Chicken thighs sliced

2 Tbsps of Cajun seasoning

1 Avocado sliced or mashed

1 Can of corn browned

2 Tbsps of EVOO

Take the Chicken, 1 Tbsp of EVOO and Cajun seasoning and cook in a skillet until browned. Take out and set aside. In same skillet add the peppers and onion and remaining EVOO. Cook until soft. Assemble all the topping in a bowl and add in the chicken and pepper/onion mixture.

For the Sauce:

1/2 Cup of sour cream

1/2 Cup of salsa

1 Tbsp of EVOO

1 Tbsp of hot sauce

1/2 Lime juiced

Mix all the ingredients together and use to top off the bowl.