Favorite Quinoa Salad

 

1 cup uncooked quinoa

2 cups water

1 can (15 ounces) chickpeas, rinsed

1 medium cucumber, chopped

1 medium red bell pepper, chopped

¾ cup chopped red onion

¼ cup olive oil

¼ cup lemon juice

1 Tbsp. red wine vinegar

2 cloves garlic, pressed or minced

½ tsp. fine sea salt

Freshly ground black pepper

 

Cook quinoa in 2 cups water.

In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.

In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

This recipe can be found here.

Lentil Quinoa Salad

½ cup quinoa

½ cup lentils

1 tsp. Dijon mustard

2 Tbsps. red wine vinegar

¼ cup vegetable oil

1/3 tsp. garlic powder

1 lime, zested

Kosher salt and freshly ground pepper

2 green onions, chopped

1 Tbsp. chopped fresh cilantro leaves

feta cheese to taste

Rinse quinoa thoroughly. Bring 1 cup of water to a boil in a medium saucepan.  Add quinoa and reduce to a simmer.  Cook for 15 minutes.  Stir and cool.

Rinse lentils.  In saucepan, simmer lentils in 2 cups water until tender, about 30 minutes.  Drain and cool.

Whisk mustard and vinegar together.  Slowly add oil.  Add garlic powder, lime zest, salt and pepper.

To assemble salad, mix quinoa, lentils, green onions, and cilantro.  Top with dressing, toss to coat and serve.

This recipe can be found here.

Greek Quinoa Salad

1¼ cups quinoa, rinsed
Kosher salt
1 15 -ounce can chickpeas, drained and rinsed
½ seedless cucumber, chopped
3 large plum tomatoes, chopped
½ red onion, thinly sliced
3 Tbsp. red wine vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. finely chopped fresh oregano, plus more for topping
Freshly ground pepper
¼ cup crumbled feta cheese (about 2 ounces)
1 small head romaine lettuce, chopped
¼ cup halved pitted kalamata olives

Bring 1¾ cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.

Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.

Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.

Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.

Chili-Lime Steak Salad

1½ lb. flank steak, cooked with lime-chili rub and sliced into 1/4″ slices

1 recipe Creamy Lime-Cilantro Dressing

1 large head romaine lettuce

1 pint cherry or grape tomatoes, sliced in half

1 red onion, sliced thin

1 can black beans, drained and rinsed in cold water

1-2 avocados, sliced

cilantro for garnish

optional: fried tortilla strips

Start with a nice bed of cold, crunchy lettuce, top with tomatoes (cut in half), sliced onion, black beans, avocado, steak and smother it in the best dressing ever.

Sprinkle on some cilantro and fried tortilla strips if you’re in the mood.   

This recipe can be found here.

Mexican Corn Salad

Serves 6

4 cups fresh (or canned) corn kernels; about 6 ears

2 avocados, diced

2 cloves garlic, minced

2 limes, zested and juiced

1 green bell pepper, seeds removed and finely chopped

1/2 red onion, finely diced

1/2 cup cotija cheese, crumbled

1/3 cup fresh parsley, roughly chopped

2 tablespoons extra-virgin olive oil

2 tablespoons mayonnaise

3/4 teaspoon chili powder, or to taste

kosher salt, to taste

Heat olive oil in a large pan or skillet over medium-high heat and cook corn until semi-charred on all sides. About 8 minutes.

Season with salt, then transfer corn to a large bowl.

Add diced avocado, garlic, bell pepper, red onion and parsley, then mix in chili powder, lime zest and juice, and mayonnaise.

Toss everything together until evenly coated, then taste and adjust seasoning, if necessary.

Add cotija cheese and toss together, then refrigerate or serve immediately.

You can find the recipe here.

Asian Cabbage Salad

1 (14 oz.) bag coleslaw mix

1 rib celery, sliced

½ cucumber, sliced

1 small handful sugar snap peas (about 20 baby ones)

½ red bell pepper, sliced

¼ of a small red onion, thinly sliced

1 Tbsp. toasted sesame seeds*

1/3 cup slivered or sliced almonds, toasted*

Optional: 1 ½ cup cooked, shredded or diced chicken

Dressing:

2 Tbsp. canola oil

2 Tbsp. cider vinegar

¼ cup seasoned rice wine vinegar

2 Tbsp sugar

1 tsp. kosher salt

2 tsp. soy sauce

¼ tsp. garlic powder

¼ tsp. black pepper

* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.

Begin by making dressing. Combine all ingredients in a sealed jar and shake. Store in the fridge until ready to use.

Place all salad ingredients in a bowl

You need to pour on the dressing and toss to coat. Place salad in the fridge to sit for 30-60 minutes. 

Right before serving mix in toasted almonds and sesame seeds.

Find the recipe here.

Holiday Quinoa Salad

2 cups water or chicken broth

1 cup uncooked quinoa

½ cup crumbled feta

½ cup chopped pecans, toasted

½ cup chopped green onions

½ cup dried cranberries

zest of 1 orange

citrus dressing

Bring water or chicken broth to a boil in a medium saucepan.  Add quinoa and cover with a tight fitting lid.

Reduce heat to simmer and cook for 20 minutes.  Remove from heat, allow to stand 5 minutes, fluff with a fork and chill.

Toss chilled quinoa, feta, pecans, green onions, cranberries and orange zest together.

Drizzle dressing over the mixture and then toss quickly to combine.  Serve cold.

Citrus Dressing

¼ cup freshly squeezed orange juice

1 Tbsp. olive or canola oil

1 clove garlic, minced

½ tsp. kosher salt

10 cracks black pepper

1 tsp. creole seasoning

Whisk ingredients together.  If possible refrigerate at least 1 hour before serving.

This recipe can be found in Our Best Bites: Savor the Seasons

Southwest Pasta Salad

Dressing

6 Tbsp. fresh lime juice (about 3)

¼ cup white wine or rice vinegar

5 – 6 cloves garlic, roughly chopped

1½ tsp. chili powder

1 tsp. cumin

½ tsp. coriander

½ tsp. kosher salt

2 tsp. sugar

¾ cup canola oil

½ cup roughly chopped cilantro

Pasta Salad

zest from 2 limes

½ lb. bow tie pasta, cooked

1 (14 oz.) can black beans, drained and rinsed

2 roma tomatoes, diced

1 large red, yellow or orange bell pepper, seeded and diced

½ cup sliced green onions

½ cup frozen corn

8 oz. diced cooked chicken (optional)

salt and pepper to taste

½ cup cheese (queso fresco, cotija, Monterey Jack, cheddar or pepper jack)

Dressing

Process lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender until smooth.  With the blender running on low speed, add the oil in a steady stream until incorporated.  Turn off the blender and add cilantro.  Pulse 5 – 6 times so cilantro gets broken up but some pieces remain intact.

Pasta Salad

Zest limes and place zest in a large salad bowl.  Place cooled pasta in the same bowl.  Add beans, tomatoes, peppers, green onions, corn, and chicken.  Toss with dressing.  Season with salt and pepper.

Chill 1 hour before serving.  Sprinkle cheese on top and serve.

This recipe can be found here.

Greek Taboule Salad

1 Pkg. Near East Taboule Wheat Salad

1 large tomato, chopped

1 Tbsp. olive oil

2 Tbsp. lemon juice

1 cut (4 oz.) crumbled feta cheese

¾ cup peeled, seeded and chopped cucumber

¼ cup chopped fresh basil

Romaine lettuce

In a large bowl, combine wheat and contents of Spice Sack.  Stir in 1 cup of boiling water.  Cover and let stand 30 minutes in the refrigerator.

Stir in tomato, olive oil, lemon juice, cheese, cucumber and basil.  Mix well.

Cover; chill 1 hour or overnight. 

Toss well before serving on a bed of lettuce.

Mix and Match Pasta Salad

1. Choose a Pasta

Bring a pot of salted water to a boil. Cook 1/2 pound as the label directs; drain and rinse under cold water. Transfer to a large bowl.

2. Pick a Protein

Add 1 cup of any of these ingredients, if desired.

Chicken, cooked and chopped

Steak, cooked and chopped

Ham or salami, cubed

Canned tuna, drained and flaked

Lump crabmeat, picked over

Shrimp, cooked and chopped

Eggs, hard-boiled and chopped

3. Pick Your Vegetables

Add 2 of these vegetables or beans, 1 cup each. (To blanch vegetables, boil until crisp-tender, then drain and cool in ice water.)

Broccoli florets,

Corn kernels

Cherry tomatoes, halved

Frozen peas

Cucumber, diced

Red onion, diced

Asparagus, blanched and chopped

Canned chickpeas or white beans, drained and rinsed

4. Pick a Mix-In

Add 1/3 cup of any of these ingredients.

Sun-dried tomatoes, chopped

Roasted red peppers, chopped

Olives, pitted and chopped

Any cheese, shredded or crumbled

Bacon, cooked and crumbled

5. Dress the Salad

Make one of these dressings, then pour over the pasta salad and toss. Season with salt and pepper. Chill for up to 3 hours.

Vinaigrette

Whisk 1/3 cup olive oil, 2 tablespoons white wine vinegar, 1 minced shallot, 1/2 teaspoon salt, and pepper to taste.

Creamy Herb

Whisk 1/3 cup mayonnaise, 3 tablespoons sour cream, 1 1/2 tablespoons lemon juice, 1/2 cup chopped mixed herbs, and salt and pepper to taste.

Creamy Parmesan

Mix 1/4 cup each mayonnaise and sour cream, 1 tablespoon lemon juice, 1/4 teaspoon finely grated garlic, 3/4 cup grated parmesan, and salt and pepper to taste.

This recipe can be found at this website -> Mix and Match Pasta Salad