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Quick Quinoa Salad

27 Dec

Quick Quinoa Salad

This salad it so easy to make and quick too! So healthy, and you can have it made in 30min. Your friends will be asking for more! It’s also low fat, no oil is used. All ingredients used here are organic.

1 cup dried quinoa

2 raw carrots grated

1 raw golden beet  peeled and grated

2 large tomatoes diced

1 medium red onion diced

1 clove of garlic minced

1 handful or two fresh chopped cilantro

2 large purple kale leaves finely chopped

a can of rinsed chickpeas

1 large lemon juiced

4 or 5 splashes of apple cider vinegar

salt and pepper to taste

Rinse quinoa extremely well and drain. Cook in a medium pot: 2 cups water for 1 cup dried quinoa. Bring to a boil and reduce heat and simmer for about 20min. When cooked, remove from heat and let cool to room temperature. Meanwhile, wash produce. Grate the carrots into a large salad bowl. Grate the peeled golden beet into the bowl. Add the diced tomatoes, chopped red onion, finely chopped purple kale and cilantro. Stir well. Then added cooled quinoa and toss well. To make the dressing, mix the lemon juice, garlic, salt, pepper and apple cider vinegar. Mix well. Add to the salad and toss until well mixed.

Serves 4-6

tip: this is a great side dish or can be eaten as a main meal

Enjoy!

~jasmine

photo by: For The Love of Fiber on flickr.com

Green Beany Salad

26 Sep

Green Beany Salad

This salad is so easy to make, it’s all raw and packed with flavor! Great for potlucks!

a big handful of green beans

a big handful of yellow string beans

3-4 ripe red tomatoes

2-3 ripe yellow tomatoes

1 small red onion

1-3 cloves of mince garlic

1/2 bunch of fresh cilantro finely chopped

juice from 2 lemons

a spoon of fresh grated ginger

salt and pepper to taste

Wash the beans, tomatoes and cilantro. Remove the ends of the beans and chop then into 1/4 inch pieces. Diced the tomatoes. Dice the red onion finely. Mix all ingredients in a large salad bowl. Add the ginger, garlic, salt and pepper. Mix throughly. Add the lemon juice and cilantro and toss until well mixed.

Tip: add a splash of lime for a zestier tasting salad!

Enjoy!

~jasmine

photo by savorytart on flickr.com

Magnificent Mango Salad

4 Jan

Magnificent Mango Salad

This salad is so great to make anytime of year. Even better in the winter to create a bit of summer in the dark cold days. I love the color this salad creates!

2-3 ripe avocados peeled, pitted and diced

1-2 ripe mangoes peeled and diced

1 red pepper seeded and diced

3 sprigs of green onion finely chopped

1 head of red leaf lettuce washed and torn into bite size pieces

1 spoon of toasted sesame seeds

dressing:

2 spoons of freshly squeezed lime juice

2-3 spoons of extra virgin olive oil

1-2 spoons of maple syrup

a dash or two of tamari sauce

a pinch or two of ground cumin

salt and pepper to taste

In a large salad bowl, mix all the salad ingredients except the dressing. In a small bowl, mix together all the dressing ingredients. Add the dressing to the salad and toss until everything is well coated. Serve in bowls and then sprinkle the sesame seeds on top before serving.

Tip: sometimes I like to add diced red onion to jazz it up a bit

Enjoy!

~jasmine~

photo by visualdensity on flickr.com

Tangy Pasta Salad

3 Jan

Tangy Pasta Salad

This is the best salad to make if you have pasta on hand and to use whatever veggies you have in the fridge. I make this one alot to take to work for lunch. The thing that makes this salad is the cilantro and fresh lime juice. These are must have items. All organic ingredients used here.

a package of tri color fusilli pasta (bowtie or penne pasta is great too)

1/2 red onion diced

4-6 roma tomatoes diced

1/2 a head of spinach chopped

2-3 cloves of garlic minced

1/2 a red pepper chopped

1/2 a green pepper chopped

1/2 a yellow pepper chopped

1/4-1/2 a cucumber chopped

1/2 a bunch or so of cilantro minced

juice from 2 limes freshly squeezed

2-3 spoons of extra virgin olive oil

2-3 spoons of apple cider vinegar

salt and pepper to taste

Cook pasta as directions indicate on the package. Drain pasta and rinse in cold water until pasta is cold. In a large salad bowl, combine all the chopped veggies and mix well. To make the dressing, combine salt with the vinegar and stir until dissolved. Add lime juice and pepper and mix well. Add the olive oil and then mix well. Add to the bowl of veggies and mix well. Then add cooked pasta and toss until the pasta is well coated with the dressing. I like to add a little bit of fresh ground pepper on top of the salad and to squeeze a bit more lime juice too.

Tip: I like to make this salad with more veggies and less noodles. It looks more colorful and fresh that way.

Happy eating!

~jasmine~

photo by michael.paul on flickr.com

Strawberry Spinach Salad

2 Jan

Strawberry Spinach Salad

This salad is so quick and tasty! You can prepare it in less than 15 minutes. It’s packed with vitamin C and lots of love. All ingredients are organic.

one bunch of spinach washed thoroughly

a small carton of fresh strawberries washed and sliced

1/4 to 1/2 of a red onion very thinly sliced (or diced)

a small handful of walnuts (optional)

dressing:

2 spoons of extra virgin olive oil

a spoon of balsamic vinegar

a dash of maple syrup

salt and pepper to taste

Wash the spinach thoroughly and then pat dry in paper towel to remove excess moisture.  Add spinach in a large salad bowl with the red onion. In a small bowl combine vinegar, oil, spices and maple syrup. Stir well until salt is completely dissolved. Add the dressing to the spinach and toss well to coat all the leaves. Sprinkle the sliced strawberries and walnuts on the top of the salad for a nice presentation.

Tip: try adding some fresh blueberries as well or thinly sliced apple for a tasty variation. I even like fresh Parmesan cheese grated on top!

Yum!

~jasmine~

photo by greenlagirl on flickr.com