25 Sep 2015

Quinoa Salad

by matt | posted in: Quinoa Salad | 0

Quinoa has gotten a bad rap, but this salad changes everything. You will get a burst of flavor with every bite. The nuts give it a great crunch, while the avocados give it a creamy texture. This is a must try.

Ingredients

1 Cup Quinoa
2 Cups Broth
¼ Cup Green Pepper – Chopped
¼ Cup Red Onion – Chopped
¼ Cup Tomato – Chopped
1Can (15.5oz) Black Beans
1 Avocado – Chopped
1/4 Cup Almonds – Toasted & Chopped
1TBSP Cilantro – Chopped
Zest of 1 Lime
1 TBSP Lime Juice
3 TBSP Olive Oil
1 ½ tsp Salt
½ tsp Pepper

Instructions
In a medium saucepan, cook the quinoa in the broth following the manufacturers directions. Set aside. In a medium bowl, combine the green pepper, red onion, tomato and avocado.In a small bowl, combine the olive oil, lime zest, lime juice, cilantro, salt and pepper. Whisk to combine.When the quinoa is cool, add it to the vegetables and gently toss. Add the dressing. Add the black beans and fold in.Serve room temperature.

25 Sep 2015

Tomato & Cucumber Salad

by matt | posted in: Tomato & Cucumber Salad | 0

This is a great Summertime salad When the tomatoes and cucumbers are so fresh. This is a good side dish as well as an appetizer with good bread.

Ingredients
1 Cucumber
1 Cup Red Cherry Tomatoes
1 Cup Yellow Cherry Tomatoes
3 TBSP Olive Oil
1 tsp Lime Zest
2 TBSP Lime Juice
1/4 Cup Red Onion
1/2 tsp Sugar
1 1/2 tsp Salt
1/4 tsp Pepper
1 TBSP Cilantro

Instructions

In a medium bowl, add the oil, lime juice, lime zest, sugar, salt and pepper. Whisk until well blended.

Wash and dry the cucumber. Using a vegetable peeler, peel the cucumber giving it a striped effect. You can also use a fork to give the cucumber smaller lines down the skin. Cut the cucumber in half lengthwise.

Scoop out the seeds. Cut the cucumber in 1/4 inch pieces and add to the bowl of dressing.

Cut the cherry tomatoes in half and add to the bowl.

Chop the red onion small and add it to the bowl with everything else.

Once all the ingredients are in the bowl, toss very well making sure that the cucumber and tomatoes are completely covered in dressing. Add the cilantro and give it another good stir. Put the salad in the refrigerator for at least 1 hour. The longer this salad sits, the better it gets. Enjoy.

25 Sep 2015

Broccoli and Lemon Salad

by matt | posted in: Broccoli & Lemon Salad | 0

This salad is so easy and delicious. It takes 5 minutes to make and can be eaten hot or cold. If you are watching your weight, leave out the oil and the lemon and garlic keep the flavor great.

Ingredients
3 Heads Fresh Broccoli
1/3 Cup Freshly squeezed lemon juice
1/4 Cup Olive Oil
4 Garlic Cloves – sliced
Salt
Pepper

Instructions

Wash broccoli and cut florets into bite sized pieces. Discard the stems.
In a large pot, boil enough water to submerge the broccoli. Add 1tablespoon of salt to the water. Once the water is boiling, add the broccoli. Let it come back to a boil and cook for 2 minutes. After 2 minutes, immediately put the broccoli in an ice bath to stop the cooking process. Drain the broccoli and place in large bowl.
Add the rest of the ingredients and toss. Serve warm or cold.

**For a low calorie version omit the olive oil and serve cold**

vegetarian salad