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.

Cilantro Lime Steak Bowls

 

2 lbs. flank steak

½ cup avocado or olive oil

Zest of 1 lime

Juice of 2 limes

4 cloves fresh garlic, minced or finely chopped

½ cup chopped cilantro

2 tsp. kosher salt

½ tsp. black pepper

4 cups cooked rice

2 avocados, sliced

1 can (15 oz) black beans, heated

1 can (15 oz) corn, heated

1 cup shredded cheddar cheese

½ red onion, diced

For the lime crema:

1 cup sour cream

2 teaspoons Tajin seasoning

Juice of 1 lime

 

 Place flank steak in a shallow dish or zip-top bag. Add oil, lime zest, lime juice, garlic, cilantro, salt, and pepper in a small bowl. Whisk to combine then pour over steak. Make sure both sides of the steak are coated. Cover (or seal) and place in refrigerator to marinate for 30 minutes to 3 hours.

Heat grill to medium-high then place steak on. Grill for 10 minutes then flip. Grill for 10 minutes more or until steak reaches desired internal temperature. Place steak on a plate or cutting board then allow to rest for 5-10 minutes. Slice into thin strips against the grain or into cubes.

Add rice, steak, avocado, black beans, corn, cheese, and onion to individual bowls. Drizzle with lime crema.

NOTES

To add even more flavor use cilantro lime rice.

More topping ideas: black olives, bell pepper, grilled onions, jalapeños

Recipe can be found here.

Greek Pasta Salad

 

8 oz. pasta (your choice)

1 medium cucumber, chopped

½ medium red onion, minced

1 red bell pepper, chopped

1 (15-oz.) can black olives, drained

1 cup grape tomatoes, rinsed

2/3 cup crumbled feta cheese

pepperoni, cut into bite-sized pieces

1 recipe Greek Salad dressing

Bring a large pot of salted water to a boil. When boiling, add the pasta and cook al dente. Drain, rinse with cool water, and set aside.

In a large bowl, combine the cucumber, onion, bell pepper, olives, tomatoes, and feta cheese and any other ingredients you’re including. Add the cooked pasta and about 1 cup of the Greek salad dressing and toss to distribute evenly, add more dressing if needed. Chill for at least 4 hours before serving. 

Greek Salad Dressing

¼ cup freshly squeezed lemon juice

¼ cup white vinegar

2 tsp. sugar

½ tsp. kosher salt

½ tsp. seasoning salt

½ tsp. red pepper flakes

¼ tsp. black pepper

4 cloves garlic

1 cup oil

½ cup crumbled feta cheese

¾ tsp. Greek or Italian seasoning

¼ tsp. dry oregano

 In the jar of a blender, combine all the ingredients through the garlic. Blend until smooth. While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency). Whisk in the herbs. If possible, refrigerate for at least an hour before serving. 

These recipes can be found here and here.

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.