Living the WELL Life

Chillin' Summer Salads

Monday, July 23, 2012

Quirky Quinoa Salad

Makes 3-4 servings
Quinoa will bite you on the butt. It’s a whole grain with all the goodness that goes with that and it cooks quickly, so you have no excuses not to cook and eat whole grains. And this salad? Ay, ay, ay, it’s good.

1 cup quinoa, rinsed well (8 cups)
2 cups spring or filtered water (16 cups)
Pinch sea salt (8 pinches)
1 cup snow peas, tips removed (8 cups)
½ roasted red pepper, sliced into ribbons (2 jars or cans)
½ cucumber, diced, do not peel (3)
2-3 sprigs fresh flatleaf parsley, coarsely chopped (1 bunch)
2-3 scallions, minced (9)
2 sprigs fresh mint, coarsely chopped (1 bunch)

3 tablespoons extra virgin olive oil (3/4 cup)
1 teaspoon fresh lemon juice (juice of 1 lemon)
Generous pinch sea salt (1 teaspoon)
Generous pinch ground pepper (1/2 teaspoon)
Generous pinch garlic powder (1/2 teaspoon)

Cook the quinoa. Place quinoa and water in a pot and bring to a boil. Add salt, cover and reduce heat to low. Cook for 15 minutes, until liquid has been absorbed.

While the quinoa cooks, make the dressing. Whisk ingredients together and adjust seasonings to your taste. This may look like a tiny amount of dressing, but too much of it will make the quinoa mushy.

When the quinoa is ready, stir in veggies. The heat of the quinoa will cook them just a bit, making them tender. Fold in dressing and serve. You may serve this hot, warm or at room temperature.

Stir-fried Corn and Tempeh

Makes 3-4 servings
This simple main course has it all and can actually stand on its own as a one-dish meal. With a whole grain, plenty of protein and veggies, this is a nutrient-dense and satisfying main course.

Avocado oil
5-6 thin slices fresh ginger, cut into fine matchsticks (10-12 slices)
2 cloves fresh garlic, thinly sliced (8 cloves)
1 small leek, halved lengthwise, rinsed free of dirt, sliced thinly diagonally (2 leeks)
Soy sauce (to taste)
1, 8-ounce package tempeh, cut into cubes (9 packages)
1 cup frozen corn kernels (2 bags)
1 cup watercress, rinsed well, hand broken into bite-size pieces (8 bunches)

Place a generous amount of oil in a skillet or wok along with ginger, garlic and leek, over medium heat. When the leek begins to sizzle, add a splash of soy sauce and sauté for 1-2 minutes. Stir in tempeh cubes, season lightly with soy sauce and stir fry for 3-4 minutes, allowing the tempeh to brown on the edges. Stir in corn, season to taste with soy sauce and stir fry until the corn is just heated through. Remove from heat and stir in watercress. Transfer to a serving platter and serve hot.

Crisp Arugula Salad

Makes 2-3 servings
This salad is brilliant at any time of year and has so much interesting flavor and textures…and so many ways to vary it you’ll never worry about serving it too much.

¼ cup extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon cracked black pepper
2 teaspoons fresh lemon juice

2 cups baby arugula, rinsed well, hand shredded into bite size pieces
10-12 strawberries, quartered
½ cup pine nuts
½ cup raisins (organic if possible)

Combine dressing ingredients in the bottom of your salad bowl. Add greens, tangerines, almonds and raisins and toss to coat ingredients with dressing.

*You may use berries, pear or apple slices, tangerines,  unsweetened dried cranberries, hazelnuts, walnuts or almonds. You can change the salad completely by adding cherry tomatoes and cucumbers or olives and leaving out the fruit.


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