Quinoa Salad with Chicken Avocado and Oranges

Found this delicious salad from Kate Washington, in a recipe from Sunset Magazine. The variations to quinoa salad are endless so start your recipe collection here! This is a hearty salad that  can easily be served as a main dish.

Washington, Kate. Sunset Magazine, January 2012: http://www.myrecipes.com/recipe/quinoa-salad-chicken-50400000118289/

Yield: Serves 4-6 as a main dish

Preparation time: 40 minutes

Ingredients:

1 ¼ Cup quinoa
2 teaspoons plus 3 tablespoons live oil
1 pound boned, skinned, organic chicken thighs
¼ cup chopped fresh cilantro
4 large oranges, peeled and segmented
2 ripe avocados, peeled and cubed
2 teaspoon garlic, minced
1 teaspoon chili powder
zest of 1 lime

Directions:

Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool.

Preheat with a rack set 4-6 inches from broiler. In a large bowl, stir together chili powder, garlic, lime zest, oil, salt and pepper. Add the chicken and toss to coat. Put the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 12 minutes total. Let col slightly, then slice and add to reserved quinoa.

Add remaining ingredients to quinoa and chicken and toss to coat.

Spicy Slaw

This recipe is inspired from a website called “Elana's Pantry” and puts a little kick into your typical coleslaw dish! If you prefer more spice go ahead and include the jalapeno seeds!

Adapted from the website, "Elana's Pantry": http://www.elanaspantry.com/spicy-slaw/

Yield: 4-6 servings
Prep Time: 15 minutes

Ingredients:
Salad
½ head purple cabbage, shredded
1 bunch cilantro, finely chopped
1 carrot, grated
1 jalapeno, seeded and minced
Dressing
1 teaspoon minced fresh ginger
1-2 limes, juiced
2 tablespoons olive oil
½ teaspoon honey
½ teaspoon salt

Directions:
Place all of the dressing ingredients in a small jar and shake well. Place the cabbage, carrot, cilantro, and jalapeno in a large bowl and toss with the dressing.

Kale Salad with Garbanzo Beans and Lemon Vinaigrette

This delicious kale recipe is from my friend Autumn Azure, an amazing photographer, who whipped it up this weekend on a whim!  You can check out her photos at https://www.facebook.com/AAzurePhotography

Salad:

1 shredded bunch lacinato kale

1/2 cup freshly cooked garbanzo beans

1/2 cup halved grapes

Dressing:

1 large lemon squeezed

2 garlic cloves minced

1 tbsp olive oil

2 tbsp honey

1.5 tbsp white wine vinegar

Add dressing ingredients in jar - shake vigorously 

Massage dressing into salad ingredients - let set for at least 30 minutes 

Enjoy!

Massaged Kale Salad with Mango and Avocado

 I found this recipe from Lauren over at "Healthy Food for Living" - it's a wonderful sweet and savory summer salad!  In celebration of kale I listed a few other options below this recipe so play around with the different flavors!

Adapted from the blog,“Healthy Food for Living” - http://www.healthyfoodforliving.com/?p=32421

Yield: 4 servings

Prep time: 15 minutes

Ingredients:

1 bunch lacinato kale (dinosaur), destemmed and thinly sliced

¼ cup extra virgin olive oil

1 tablespoon freshly squeezed lime juice

2 teaspoons honey

2 ripe champagne mango's, peeled and sliced

1 ripe but firm avocado, pitted and diced

¼ cup tossed sliced almonds, roasted

¼ cup toasted coconut flakes, unsweetened

Kosher salt and freshly ground black pepper to taste

Instructions:

In a large bowl, toss the sliced kale leaves with a small drizzle of the olive oil and a bit of kosher salt. Massage with your hands until the kale softens and wilts – about 2-3 minutes.

In a small bowl or jar, combine the remaining olive oil, honey, and salt and pepper to taste. Whisk or shake until well combined

Toss the massaged kale with the dressing and add in the diced mango and avocado. Serve at room temperature topped with the toasted sliced almonds and coconut flakes.  You can make this a few hours ahead of time and is best at room temperature.  

There are so many delicious combinations for kale salad so I wanted to list a few more variations for you!  Try a combination of cranberries and  pine nuts, tossed with lemon juice and olive oil.  You can also try  diced apples and cooked quinoa, tossed with lemon juice (and zest) olive oil, Dijon mustard, and a small amount of honey.  Ok, one last option to try: roasted pecans, roasted butternut squash, diced onion, tossed with balsamic vinegar and olive oil. Play around with these combinations and see what hits the spot!

Grain-Free “Fried Rice” with Walnuts

Alysa over at Inspired RD posted this amazing grain-free recipe that branches out of the usual box with "fried rice” and it’s delicious! It’s a fantastic way to get your veggies while enjoying familiar flavors at the same time. It stores well, so make a batch and scoop out a serving for a healthy light lunch to bring to work or school!

1 Tbsp. virgin coconut oil

3 stems kale, washed, trimmed and chopped

1 bell pepper, diced (or 4-5 mini bell peppers)

2 carrots, diced small

1 cup diced purple cabbage

1 egg

Pinch of salt

1/2 tsp. freshly grated nutmeg

1/4 cup California walnut halves

Place a large pan over medium heat (no higher than medium if you are using coconut oil). Add coconut oil. Add carrots to pan and saute 2-3 minutes. Add cabbage, peppers and kale, and saute for 3-4 more minutes until veggies are bright with color and a little softened.

Crack egg directly into pan, let it cook for 1 minutes, then use a spatula to break the egg up and toss with vegetables. Remove pan from heat, and sprinkle salt and nutmeg over vegetable and egg mixture. Serve in a large bowl topped with walnuts.

http://inspiredrd.com/2012/04/grain-free-fried-rice-with-walnuts.html

Luscious Beet Salad with Toasted Pumpkin Seeds

This colorful  recipe by Cynthia Lair is a delicious way to prepare beets and is balanced with healthy greens and fatty acids!  The arugula can be substituted with your favorite greens such as watercress, spinach, kale, or a mixture of them. 

Adapted from Cynthia Lair's cookbook - Feeding the Whole Family, 2008

Yield: 6 servings

Prep time: 1 hour to cook beets, 15-20 minutes to prepare salad

Ingredients:

Dressing

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

¾ tablespoons

¼ teaspoon freshly ground pepper

1 tablespoon freshly ground basil

Dash of salt

Salad

4 large beets

¼ cup pumpkin seeds

2 scallions, finely chopped

¼ pound goat or feta cheese if desired

2 cups arugula

Directions

Place all the dressing ingredients in a jar and shake well. Set aside.

Wash beets and place in a large pot covered with water; bring to a boil and then lower heat and simmer until beets are tender (about an 45minutes-1 hour).

Toast sesame seeds by placing them in a dry skillet over medium heat. Use a wooden spoon to stir the seeds while moving the skillet back and forth over the heat. When the seeds begin to puffin up and give off a nutty aroma they are ready. Remove from the heat and set aside.

When the beets are finished cooking, hold them under cold water and push the skins off with your fingers. Cut the beats into small cubes. Put the cubed beats, arugula, pumpkin seeds, and scallions in a large bowl. Pour the prepared dressing and mix well. Top with feta or goat cheese if desired.

Hempseed Ranch

I am creamy Hempseed Ranch

Café Gratitude is a raw vegan restaurant chain located in the San Francisco Bay area. Every time I eat there, I am totally amazed at just how delicious their food can be! This dressing is so addictive and such a great way to get your daily omega 3 with the yummy hemp and sunflower seeds! It’s also super fast and easy to make!  http://cafegratitude.com/our-blog/tags/52/

3/4 cup olive oil

1/4 cup lemon juice

2 Tbl. tamari

1 cup water

1/2 cup soaked sunflower seeds

1 cup hemp seeds

1 tsp. garlic

1 Tbl. chopped jalapeno

3/4 tsp. salt

1/4 tsp.black pepper

1 Tbl. dried dill

Blend the above ingredients well

Add 

•               1/2 cup chopped parsley

•               1/2 cup chopped cilantro 

Blend well and Enjoy!

Morrocan Quinoa Salad

I found this delicious recipe from a blog called Cooking Weekends.  I am always looking for new ways to spice up quinoa salad and this is a great recipe to add to the collection!  This salad will keep well and is a perfect crowd pleaser at a potluck or a quick dinner option after a long days work.

Recipe found at Cooking Weekends, http://cookingweekends.blogspot.com/2012/02/moroccan-quinoa-salad.html

Yield: about 4 servings
Preparation time: 15 minutes


Ingredients:
2 Cups vegetable broth
1 Cup quinoa
1 Teaspoon cumin

1/2 Teaspoon ground ginger

1/2 Teaspoon cardamom

1/4 Teaspoon ground cinnamon

1/4 Cup currants

1 Green onion, thinly sliced

1 Large carrot, shredded

1/2 Lemon, juiced

1 Tablespoon olive oil

2 teaspoon honey

1/2 Teaspoon harissa, or more if desired (can replace with cayenne pepper)

2 Tablespoons cilantro, chopped

Dash of salt if desired

Directions:

Heat the vegetable broth in a saucepan and add the cumin, cardamom, and ginger. Bring to a boil and stir in the quinoa, reducing the heat to low. Simmer gently for about 15-20 minutes. Remove from heat when most of the liquid has been absorbed into the quinoa and allow to cool.

While the quinoa is cooking, combine the lemon juice, honey, olive oil, and harissa in a bowl. When the quinoa has cooled, add to the bowl, along with the shredded carrot, currants, green onion, and cilantro. Serve room temperature or cold.

Watermelon Feta Salad

With the 4^th of July celebration tomorrow, you may be looking for a quick and easy crowd-pleasing dish to bring to the festivities. I took this to a summer party a few years ago and not only was it was the first thing gone from the party table, but I was giving out the recipe all night long! Impress your friends with this super yummy summer treat and have a safe and happy holiday! 

**If you want to skip the cheese, just substitute with 1-cup cashews pulsed in the food processor with ½ teaspoon of salt and stir it in! 

            6 cups cubed watermelon

         1 cup crumbled sheep's feta cheese**

         ¼ cup thinly sliced red onion

         ¼ cup chopped fresh mint

         ¼ cup fresh lime juice

         1 tbsp extra-virgin olive oil

Combine watermelon, feta cheese, red onion, and mint in a large bowl. Pour the limejuice and olive oil over the watermelon mixture and toss gently to coat. Serve immediately.

Yield: 6-8 servings

Prep Time: 25-30 minutes

Find the original recipe at http://www.pbs.org/food/fresh-tastes/watermelon-feta-salad/