Quinoa Salad

Ingredients

1 Cup Quinoa
2 Cups Water

Salad:
1 Apple
1 Green Bell Pepper
1 Tomato
2 Stalks of Celery
1/2 Red Onion
1/2 Cucumber
6 Sprigs Cilantro
1/4 Cup Walnuts


Dressing:
8 Tbspn Olive Oil
6 Tbspn Balsamic Vinegar
3 Tbspn Lemon Juice
2 Sprigs Cilantro
1/2 Tspn Salt
1/2 Tspn Pepper


Directions 

1. In small pot, bring to boil 1 Cup Quinoa and 2 Cups of water.  
Turn down to simmer for 15 minutes, until water all absorbed in the quinoa.
Once Quinoa is done, put in the fridge/freezer to cool off (Do not freeze) so it is cold when added to salad.

Chop up Apple, Green Pepper, Tomato, Celery, Red Onion, Cilantro into small chopped pieces.  Put aside.

In a small blender, blend together Olive Oil, Balsamic Vinegar, Lemon Juice, Cilantro, Salt and Pepper.
Everyone is different, so try the dressing and add what you think will make it better for you! Be creative! 

In a large bowl, add the cooled down Quinoa to the chopped fruit and Vegetables.  Add your dressing and mix thoroughly.  

Sprinkle some crushed walnuts on top and voila!  A healthy salad that is absolutely delicious!

Quick Rocket Salad

Adapted from
Allrecipes.com



Ingredients

2 tbsp olive oil
1 tbsp balsamic vinegar
1 cup chopped cucumber
1 cup chopped tomato
1 cup alfalfa sprouts
4 cups arugula leaves
Salt and Pepper to taste
Directions

In a large bowl, whisk together the olive oil and balsamic vinegar.

Add the cucumber and tomatoes. Toss to coat thoroughly.

Gently mix in the alfalfa and arugula, until evenly distributed.

Season with salt and pepper to taste.


For a protein heavier salad:

You can add cubed avocado and pecans/walnuts or slices of chicken breast.


You can also switch up the Arugula for Baby Spinach 

Caprese and Greek Salad Skewers

Brought you from
Rachel's Kitchen

Ingredients (for Both)

Cherry or Grape Tomatoes (halved)
Extra Virgin Olive Oil

Caprese Skewer

Fresh Basil leaves
Mozzarella (cubed)
Balsamic Vinegar

Greek Skewer
Cucumber 
Feta Cheese (cubed)
Kalamata Olives (Pitted & halved)
Salt & Pepper
Optional:
Red Onion (roughly chopped)

Caprese Directions

Slice the fresh basil leaves into thin strips and place in a small bowl. Add a very small amount of olive oil to the basil. Use your hands to gently mix and coat the leaves.

Place one of the tomato halves onto a toothpick, flat side facing inwards. On the other end add the mozzarella cube. Take a small amount of basil and trap it by pushing the tomato and mozzarella together. The oil will help it stick between the two. Repeat. Drizzle a small amount of balsamic vinegar onto the finished skewers, and serve.

Greek Salad Directions

Quarter the cucumber and then cut into equal sized pieces, around the size of the halved tomatoes. Put the cucumber pieces in a bowl with around the same amount of halved tomatoes and (optional) roughly chopped pieces of red onion. Season with salt and pepper and a small amount of olive oil. Gently toss to mix a little, but don’t worry if the oil doesn’t evenly coat everything. 

Take a piece of the cubed feta and an olive half and put onto a toothpick. Then, stab the end of the toothpick through a tomato half, piece of onion, and one of the cucumber pieces, pushing the toothpick down to secure it on the end. Repeat. Sprinkle finished skewers with some more black pepper, and serve.

Mandarin Orange Vinaigrette

Adapted from Homecooking

Serve warm or cold
Total Time: 5 minutes
Yield: about 3 cups


Ingredients:

- 3/4 cup cider vinegar
- 3/4 cup Mandarin orange juice (6 to 8 Mandarin oranges)
- 2 Tablespoons red wine vinegar or good quality balsamic vinegar
- 2 Tablespoons brown sugar

Directions:

Place cider vinegar, Mandarin orange juice, red wine vinegar or balsamic vinegar, brown sugar, shallots, and kosher salt in a blender.

Pulse to combine.

While blender is running, very slowly add olive oil in a steady stream through the top opening of the blender.

This vinaigrette may be served cold or warm over salad greens. It is especially good with spinach salads. Refrigerate any leftovers up to 1 week.

Balsamic-Glazed Squash

Submitted by Marianne C., who says that it is delicious and one of her favourite recipes. This recipe prompted me to find out that you can eat the skin of winter squashes - why didn't anyone tell me? If the squash is cooked enough, the skin will also be tender and will provide a bit of texture contrast.

INGREDIENTS

2 acorn squashes, halved, seeded, and cut in 1-inch thick semicircles
3 shallots, diced
1/3 cup packed brown sugar or coconut sugar
1/3 cup balsamic vinegar
1/4 cup butter, melted
1/4 tsp sea salt
1/4 tsp ground pepper

DIRECTIONS

Move the rack to the bottom third of the oven. Preheat to 400 degrees Fahrenheit.

Arrange the squash in a 13 inch by 9 inch casserole dish. Whisk all the other ingredients together and pour over squash.

Bake, turning every 15 minutes, until the squash is tender when pierced with a fork and the glaze is thickened, about 50 to 60 minutes.

Mandarin Vinaigrette Over Spinach

INGREDIENTS

3/4 cup of apple cider vinegar
3/4 cup mandarin orange juice (6 to 8 mandarin oranges)
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
1/4 cup onion, finely diced
1/4 tsp sea salt
1 1/2 cups of extra virgin olive oil

DIRECTIONS

Put apple cider vinegar, mandarin juice, balsamic vinegar, brown sugar, onion and sea salt in a blender.

Combine on pulse setting.  Add in olive oil in a steady stream through the opening in top of blender and pulse until mixture is fully blended together.

Serve over spinach or any other favourite lettuce salad.  Dressing can be served warm or cold.

Consider marinating vegetables and making a stir fry.

Refrigerate left overs up to 1 week.

Balsamic Glazed Chickpeas with Mustard Greens

INGREDIENTS

10 oz mustard greens
4-6 Tbsp vegetable broth, divided
1/2 large onion, sliced thinly
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 tsp sea salt
2 Tbsp balsamic vinegar
1/2 tsp tamari
1/4 tsp agave
1 cup chickpeas, drained and rinsed

DIRECTIONS

Remove the mustard leaves from the large stems and discard stems. Tear the leaves into bite size pieces.

In a deep pot or wok, saute the onion in 2 tablespoons of vegetable broth until onion is translucent. Add in the garlic, red pepper flakes, and 1 tablespoon of vegetable broth and cook for another minute, stirring constantly.  Add the mustard green leaves and 2 more tablespoons of vegetable broth. Cook and stir until greens are wilted, but still bright green. Stir in salt.

Remove the greens and onions from the pan with a slotted spoon and place in a serving dish, leave the remaining liquid in the pan. Add in the balsamic vinegar, tamari sauce, and agave to the liquid in the pan. Add in the chickpeas and cook over medium heat, stirring constantly, until liquid is reduced by half.

Spoon the chickpeas over the greens and drizzle with remaining sauce.

Serves 2.

Arugula, Tomato, and Chevre Salad

INGREDIENTS

12 ripe Roma tomatoes
3/4 cup extra virgin olive oil
3/4 tsp sea salt
1/4 cup balsamic vinegar
1 tsp honey
110 g plain chevre
1 bunch fresh arugula, washed and trimmed

DIRECTIONS

Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.

Slice tomatoes in half lengthwise and drizzle with 1 tablespoon of olive oil and sprinkle with salt. Arrange cut side up on the baking sheet. Bake for 2 hours, until semi-dry. Cool.

Place remaining olive oil, balsamic vinegar, and honey in a small bowl and whisk until well combined. Set aside.

Use a melon baller or a spoon to shape the chevre into four balls or domes.

Make sure the arugula is very dry. Divide amongst four individual plates. Top each plate of arugula with six oven-dried tomato halves and drizzle with vinaigrette. Place one ball of chevre on each salad.

Tarragon Balsamic Vinaigrette

INGREDIENTS

1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 garlic cloves, minced or pressed
3/4 Tbsp fresh tarragon, minced
1 Tbsp Dijon mustard
Sea salt and pepper, to taste

DIRECTIONS

Whisk together all ingredients. Refrigerate leftovers for up to one week.

Tomato and Mozzarella Quinoa Salad

INGREDIENTS

3 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 Tbsp water
2 cups cherry tomatoes, halved
4 oz mozzarella, cubed
1 cup uncooked quinoa
2 cups vegetable broth

DIRECTIONS

Whisk together the balsamic vinegar, olive oil, and water. Place tomatoes and mozzarella in a bowl and drizzle them with vinegar and oil mixture. Marinate in the refrigerator for 10 minutes.

Cook the quinoa according to the package directions. Allow to cool, then add to tomato and cheese. Toss well, then refrigerate for at least 2 hours.

Portabello Mushroom Burgers

INGREDIENTS

4 portabello mushroom caps
1/4 cup balsamic vinegar
2 Tbsp extra virgin olive oil
1 tsp dried basil
1 tsp dried oregano
1 Tbsp minced garlic
Sea salt and black pepper to taste
4 slices of cheese (optional)

DIRECTIONS

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

Preheat grill for medium-high heat. Brush grate with oil.

Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Delicious served on burger buns with your favourite hamburger toppings.

Cilantro-Lime Dressing

INGREDIENTS

1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 tsp minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 tsp balsamic vinegar
1/4 tsp sea salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra virgin olive oil

DIRECTIONS

Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with additional salt before serving.

Tomato and Bocconcini Salad

INGREDIENTS

3-5 roma tomatoes, cut in 1/2 inch slices
8 oz bocconcini, cut in 1/2 inch slices
12 basil leaves, washed and patted dry
1/4 cup extra virgin olive oil
1 Tbsp balsamic vinegar
Sea salt and black pepper to taste

DIRECTIONS

Creatively arrange the tomato and bocconcini slices on a serving dish. This can be done in individual servings or on one large serving platter.

Drizzle with olive oil and balsamic vinegar. Garnish with fresh basil and season with salt and pepper. Serve immediately with fresh bread, and perhaps a splash of wine!