Salad Recipes - God Save the Quinoa

Category: Salad Recipes

25
Apr
2017

Avocado Tuna Salad

categories: 30 Minute Meals, Appetizer Recipes, Fish Recipes, Salad Recipes

Step up your salad game by making this quick and easy Avocado Tuna Salad. Those who are lucky enough to enjoy this gem of a recipe will never know the mayonnaise has been replaced with an avocado! Subbing an avocado for mayonnaise is a healthier choice not only because it contributes to your healthy omega-3 fatty acid servings for the day, it also adds flavor and a creamy mayonnaise-like texture. The celery, apple, and pecan pieces provide a nice crunch. The Spicy Roasted Chickpeas and Dijon Mustard give it a little extra kick. While the fresh pomegranate seeds provide a refreshing fruitful taste. Mix them all together and you’ve got yourself one heck of a meal!

Just look at all of those delicious ingredients! YUM!

You can add normal chickpeas if you want, but I prefer to roast my chickpeas with spicy seasonings to add some extra kick when making this recipe. I suggest following my Spicy Roasted Chickpea recipe. It’s one of my favorites and only takes 15 minutes. When I make this recipe I season my chickpeas, throw them in the oven on broil for 15 minutes, and chop all of the veggies while they’re cooking. The timing really does work out nicely!

Once your chickpeas are done roasting (you can even roast them a few hours or a day before you’re ready to use them if you want to speed things up) the rest of this recipe is a piece of cake! All you have to do is combine all ingredients in a large mixing bowl and mix well. Seriously… it’s that easy!

One tip: make sure you use a very ripe avocado. Reach for a softer avocado because it will be easier to mix in. The softer the avocado the creamier your tuna salad will taste. Just make sure your avocado isn’t so soft that it has become rotten. When picking your avocado look for a dark greenish brown fruit. Once you’ve found one remove the stem from the top. If the color beneath the stem is bright green you’re good to go. If you see a white-ish green or brown color put it back and try again.

Growing up, my mom always served tuna salad on bread or with crackers. Now that I am older and a little more health conscious, I prefer to enjoy my Avocado Tuna Salad with endive leaves. I love endives because they provide the same crunch like you would get from a chip and are packed full of nutrients, such as vitamins A and K, folate, and fiber. Forewarning, they are a tad bitter at first bite and might take a little getting used to. Just be sure to wash them before eating- this should help eliminate some of the bitterness.

If you elect to use endives, one or two endive stems should do the trick for this recipe. I usually buy mine at Trader Joe’s. They have a great 3-pack of “Red and White Belgian Endives” Stems, which are perfect for leftovers. They are usually located in the sam refrigerated area with all of the lettuce. If you’re not a loyal Trader Joe’s shopper like myself, you should be able to find these at your local grocery store in the same vicinity as the lettuce. You should store your endives in the refrigerator until you’re ready to use them.

Before cutting your endives rinse them with lukewarm water, stem side down (the water will help the leafy tops spread apart) and pat dry with a paper towel. Place endive stems on a cutting board and slice through the thick end of the stem, as pictured below. Next, simply peel the leaves apart and voila! your endives are ready to be eaten!

Simply scoop, eat, and enjoy!

Avocado Tuna Salad

2016-05-01 12:24:45

Serves 4

Enjoy this creamy tuna salad made with avocado, spicy roasted chickpeas, crunchy celery, apple pieces, pecans, and juicy pomegranate seeds over endive leaves.

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

• 1 (15 oz) can Albacore Tuna in water no salt, drained
• 1 pink lady apple, chopped
• 3 celery sticks, chopped
• 1/4 cup of raw pecans, chopped
• 1/2 cup fresh pomegranate seeds
• 1/4 cup spicy Dijon Mustard
• 1 can chickpeas, spicy roasted
• 1 ripe avocado, cubed.
• Endive leaves for serving (optional)

Instructions

• Roast your chickpeas if you have not done so already. (I suggest using my Spicy Roasted Chickpea recipe- it only takes 15 minutes!)
• While chickpeas are roasting chop apple, celery sticks, and pecans and set aside.
• De-seed pomegranate and set seeds aside.
• Open canned tuna, drain water, and scoop tuna into a large mixing bowl
• Add chopped apples, celery, pecans and pomegranate seeds in mixing bowl with tuna and combine. Mix in spicy roasted chickpeas when done cooking.
• Pour spicy Dijon Mustard over contents and mix until all ingredients well combined.
• Cut avocado into small cubes. Add cubed avocado into tuna and mix until avocado cubes are squished and all ingredients are well combined.
• Wash and cut endive leaves. Scoop Avocado Tuna Salad with endive leaves, eat, and enjoy!

Notes

• If using Endive Leaves buy at least 2 Endive Stems. Store Endives in refrigerator until ready to use. Store left over endive leaves in an airtight container or zip lock baggie in the refridgerator.
• Store left over Avocado Tuna Salad in refrigerator in an airtight container for up to three days. Stir Avocado Tuna Salad with a spoon before re-serving.

By God Save the Quinoa

God Save the Quinoa https://www.godsavethequinoa.com/

Fabulous recipes by Mandi at godsavethequinoa.com

14
Jul
2016

Sweet Potato Quinoa Patties with Basil Avocado Spread

categories: Quinoa Recipes, Salad Recipes, Sweet Potato Recipes, Vegetarian Recipes

If you don’t have dinner plans for tonight I’ve got you covered! My sweet potato quinoa patty recipe is always a big hit. I mean who doesn’t love good hearty veggie burger made with sweet potatoes and quinoa, smothered in a creamy basil avocado spread, topped with fresh pomegranate seeds and served over a fresh bed of lettuce? I know not everyone agrees with the fact that veggie burgers > hamburgers (just ask my husband). One thing you will agree with is how much you love these sweet potato quinoa patties!

This recipe makes quite a few patties and (depending on how hungry you are or how big your family is) you’re pretty much guaranteed to have leftovers! Okay….this post is officially making me hungry!

In all seriousness, my favorite food combination right now is….wait for it…. sweet potatoes, avocados, and pomegranate seeds. I know… its kind of random and sounds totally gross, but trust me on this one. You will not regret making this dish or any others that have to do with sweet potatoes, avocado, and pomegranate seeds for that matter! I can’t wait to post all of my delicious creations for you to try!

When you look at the recipe for the first time, these might seem daunting to make. Truth be told, they’re actually pretty simple. Aside from containing yourself from eating them before they’re served, the most difficult task is cooking the quinoa, the sweet potatoes, and sauteeing the onions.

If you break this recipe into three parts you’ll see what I mean:

Step 1: Prepare ingredients for quinoa patties. Ingredients include cooked quinoa, cooked sweet potatoes, and sauteed onions.

You’ll need 2 cups of cooked quinoa. (That’s 1 cup of dry quinoa mixed with two cups of water). If you need to brush up on how to make quinoa check out my post on how to cook the perfect quinoa. When quinoa is cooked, scoop into a bowl and set aside.

Cook your sweet potatoes by rinsing then with water, brushing them with EVOO, and piercing the with a fork. (Note: I cooked my sweet potatoes in the microwave to speed things up). Wrap each sweet potato in a paper towel. Heat potatoes in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until they’re soft to the touch. They should be very soft and very hot so be careful!

Scoop out sweet potato insides into the bowl with the quinoa. Lastly, you’ll need to saute your onion. Heat EVOO in a sauté pan and stir in some minced garlic. Add your diced onions, sprinkle with salt, pepper, and thyme and sauté until onions become translucent. then place onions in bowl with quinoa and sweet potatoes.

Lastly, you’ll need to saute your onion. Heat EVOO in a sauté pan and stir in some minced garlic. Add your diced onions, sprinkle with salt, pepper, and thyme and sauté until onions become translucent. then place onions in bowl with quinoa and sweet potatoes.

Add sauteed onions to the bowl with quinoa and sweet potatoes. Throw in some fresh basil, mix together and baby, you’re in business!

Step 2: Shape and bake your quinoa patties. Use your hands to shape patty mixture into balls. Aim for a size slightly larger than golf ball size. IMPORTANT!!! Make sure they are very tightly packed so they don’t fall apart in the skillet!

Use coconut oil to cook your patties in a cast iron skillet. Make sure your skillet is nice and hot before you put your patties in. Place 3 – 4 patty balls in a skillet at one time and listen to them sizzle! Use a spatula to VERY VERY GENTLY press the top of each patty. Do NOT attempt to flatten the patties. If you press too hard the patties will fall into pieces and you will end up eating sweet potato quinoa scramble instead of these delicious sweet potato quinoa patties. This has happened to me and I can attest that the sweet potato quinoa stir-fry is also delicious. 🙂 You shouldn’t be afraid of messing these up because either way, the outcome will taste fantastic!

Cook patties for about 3 minutes on each side. Add another 1 – 2 tablespoons of coconut oil to cast iron skillet between batches for best results.

Step 3: Make the Basil Avocado Spread. Basil? Check! Avocado? Check! Greek Yogurt? Check! Now that the gang’s all here, throw them in the food processor. Sprinkle salt, pepper, and paprika over the contents and grind away! In about 30 – 45 seconds your delicious creamy basil avocado spread will be your for the tasting! (Add salt and pepper until your taste buds are satisfied!)

DINNER IS SERVED!

Arrange your sweet potato quinoa patties over a bed of leafy green lettuce (my favorite is the baby spinach and kale mix) drizzle with basil avocado spread, top with fresh pomegranate seeds and goat cheese then dig in!

Wondering how to use those leftovers? These sweet potato quinoa patties are delicious in a pita or severed in a whole wheat hamburger bun. Have an idea of your own? Leave a comment and let me know! I’d love to hear from you!

Sweet Potato Quinoa Patties with Basil Avocado Spread

2016-07-04 11:59:00

Yields 10

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Prep Time

25 min

Total Time

35 min

Prep Time

25 min

Total Time

35 min

Ingredients

• 2 cups cooked quinoa
• Insides of 2 cooked sweet potatoes
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 TBS fresh thyme, finely chopped
• 1 TBS EVOO
• Salt and pepper
• Coconut oil for cooking patties
• 1/4 cup + 1 cup fresh basil leaves, divided
• 1 large avocado
• 2 TBS Greek Yogurt
• 1 TBS paprika
• Leafy green lettuce (I prefer kale and spinach mixture)
• Feta cheese
• Pomegranate seeds

Instructions

• Prepare 2 cups of cooked quinoa (1 cup dry quinoa and 2 cups of water). Scoop cooked quinoa into a bowl and set aside.
• Rinse sweet potatoes with water. Brush sweet potatoes with EVOO, pierce with a fork, and wrap each sweet potato in a paper towel. Heat in microwave on high for 5 minutes. Flip potatoes to other side and heat for 3 more minutes or until sweet potatoes are soft to the touch.
• Cut sweet potatoes in half, scoop insides out and place in bowl with cooked quinoa.
• Heat EVOO in a sauté pan. Stir in minced garlic cloves. When fragrant, stir in diced onions salt, pepper, and thyme. Sauté until onions become translucent then place onions in bowl with quinoa and sweet potatoes.
• While contents in bowl cool, finely chop 1/4 cup basil leaves and stir in to mixture. Use hands to completely combine all ingredients.
• When combined, pack mixture together in balls (slightly larger than golf ball size). Make sure ingredients are well packed. This will help ensure your patties stay in one piece.
• Heat 1-2 TBS of coconut oil in a cast iron skillet over medium-high heat.
• Place 3 - 4 sweet potato quinoa balls in skillet. Using a spatula, very gently press down on the top of each ball to flatten. (NOTE: Do not attempt to completely flatten the patty).
• Cook patties for about 3 minutes on each side until a crispy brown crust begins to form and set aside. (Add 1-2 TBS coconut oil to cast iron skillet each time you start a new "batch" of patties.)
• While patties cool, prepare Basil Avocado spread by peeling and placing 1 ripe avocado, 1 cup of fresh basil leaves, and 2 TBS of Greek yogurt in a food processor. Add 1 TBS paprika and salt and pepper to taste. Combine until reaching desired consistency.
• Serve patties over a bed of leafy green lettuce. Place a dollop of basil avocado spread on each patty. Top with pomegranate seeds and feta, serve and enjoy!

Notes

Make sure to pack patties very tightly before cooking.
Add an additional 1 -2 TBS of coconut oil to cast iron skillet after each round of patties. Let coconut oil heat up before placing patties in cast iron skillet. For best results cook 3 - 4 patties at same time. Depending on size of balls, patties might take longer to cook. Do not cook patties for more than 6 minutes on each side.
Store leftover patties and basil avocado spread in separate airtight containers. Contents should keep for up to 5 days. Stir basil avocado spread before re-serving to bring back color.

By God Save the Quinoa

God Save the Quinoa https://www.godsavethequinoa.com/

07
Feb
2015

Basil Roasted Eggplant with Balsamic Drizzled Heirlooms

categories: Appetizer Recipes, Salad Recipes, Snacks, Vegetarian Recipes

This Basil Roasted Eggplant with Balsamic Drizzled Heirlooms recipe is bursting with the fresh flavors (and colors) spring dreams are made of. Serve it as a main dish, snack, or appetizer during the cold winter months or while enjoying the refreshing spring air! Note: this dish pairs fabulously with the 70 degree weather we’re having in Dallas today! If you’re not in Dallas, and are snowed in or stuck in the cold, I’m sorry for bragging. Use this recipe to get you through the cold and into spring!

Don’t shy away from this dish because one of the main ingredients is eggplant. Eggplant can be tricky to cook. Believe me, I’ve had my fair share of eggplant disasters in the kitchen and have ended up throwing everything away and getting takeout instead. But luckily, this recipe is fairly simple and I think I’ve FINALLY figured out where I’ve been going wrong. It’s not me its the eggplant! At least that’s what I like to tell myself 😉

But seriously, picking out the perfect eggplant is key to making any eggplant recipe. When picking out an eggplant, look for one with a smooth and shiny skin. An eggplant with a dull skin indicates that the eggplant is starting to turn bitter. Also, avoid purchasing an eggplant with streaking or blemishes on the skin. The perfect eggplant should have a deep dark purple-black color with no streaking or spots and should have a vibrant green stem. The flesh should be firm and should indent slightly when pressure is applied, but should spring back immediately. If a depression remains in the eggplant after poking, the eggplant is old.

This recipe is pretty easy and straightforward- which is why I love it! Wash and completely dry your eggplant before slicing. Place the eggplant on the table “hot-dog” style and cut off both the top and bottom (each of the rounded ends) of your eggplant. Next, slice your eggplant lengthwise (still using the hot-dog style analogy here) into THREE 1 – 2 inch thick, skinless slices. NOTE: Your eggplant slices should have skin on the edges… just make sure neither of the “faces” has any of the purple-black skin on it. Dap each eggplant slice with a paper towel to remove all excess water. This is IMPORTANT to do!

When dry, brush the eggplant with EVOO and sprinkle with salt and pepper. Place in the oven at 400 degrees to cook for about 10 minutes.

What you can’t see pictured is the amazing basil spread, hiding between the eggplant and the heirloom tomatoes. Make this while the eggplant slices are roasting. Combine lemon juice, salt, pepper, 2 Tbs EVOO, 1 cup of fresh basil leaves, and garlic in a blender or food processor and blend until completely smooth. After 10 minutes, when your eggplant slices are finished roasting, remove them from oven and flip them over. Spread your basil mixture over the tops of the recently flipped eggplant slices and roast in the oven for about 10 more minutes, so they are brown and soft throughout.

You will place sliced heirloom tomatoes on top of the roasted eggplant slices. Why heirlooms and not another type of tomato for this recipe? Well, I chose heirlooms for this recipe because of how flavorful they are! They really compliment the flavors in the eggplant and basil spread.

A few tips when picking out your heirlooms:

Appearances don’t matter. Unlike standard tomatoes, heirlooms are often misshapen. This is a GOOD thing, and in case you’re wondering, the shape of an heirloom will not have an impact on how it tastes…so don’t be put off by cracked skins. It will be safe to east as long as it isn’t leaking juice or moldy.
Pick it up before you buy it. An heirloom tomato should feel heavy for its size. That heaviness belies a volume that should provide good flavor.
Smell it. Ripe heirlooms should have an earthy, green scent. Avoid those that smell musty.
Handle with care. Don’t pile heirloom tomatoes on top of each other. Heirlooms are delicate and the weight of too many tomatoes can result in squashed or bruised tomatoes.
Room temperature is key. When you get home, do NOT refrigerate your tomatoes. A temperature lower than 50 degrees will destroy both flavor and texture

Now that you know how to pick out the perfect Heirlooms, wash and slice the heirlooms while eggplant and basil are roasting. When eggplants are finished roasting, you will arrange heirlooms on top (as pictured). To add the finishing touches, you’ll top off this dish with a sweet balsamic drizzle. This takes about 10 – 15 minutes to make, so I suggest making it towards the beginning of the recipe if you’re in a hurry to feast your eyes!

Whenever you decided to make the balsamic drizzle, do this by whisking together balsamic vinegar and honey in a saucepan over low-medium heat. When combined, slowly raise heat until contents come to a boil then reduce heat completely and let sit for 10 – 15 minutes. This will allow mixture to thicken.

When the oven timer finally goes off and your eggplants are done roasting, transfer slices to a plate or serving dish. Arrange sliced heirlooms on top of the roasted eggplant slices and generously drizzle balsamic glaze on top and enjoy!

Basil Roasted Eggplant with Balsamic Drizzled Heirlooms

2015-02-07 11:08:59

Serves 4

This Basil Roasted Eggplant with Heirlooms + Balsamic Drizzle recipe is bursting with the fresh flavors (and colors) spring dreams are made of. Serve it as a main dish, snack, or appetizer during the cold winter months or while enjoying the refreshing spring air!

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Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Ingredients

• 2 large eggplants
• 1 Tbs fresh lemon juice
• 1 tsp sea salt
• 1 tsp fresh cracked black pepper
• 2 Tbs EVOO (Extra Virgin Olive Oil)
• 1 cup of fresh basil leaves, sliced
• 2 garlic cloves
• 5 large heirloom tomatoes
• 1/2 cup balsamic vinegar
• 1 Tbs honey
• Extra sea salt and pepper to taste

Instructions

• Preheat oven to 400 degrees
• Wash and completely dry your eggplant before slicing. Cut the tops (rounded edges) off both sides of your eggplant and slice eggplant lengthwise into about THREE 1-2 inch thick, skinless slices.
• Dab eggplant with a paper towel to absorb excess water. Make sure eggplant is completely dry then place on a foil lined baking sheet. I recommend lightly spraying baking sheet with cooking spray before arranging eggplant slices.
• Lightly brush eggplant slices with EVOO and place in oven for 10 minutes, or until eggplant slices are slightly browned.
• While eggplant slices are roasting, make the Basil spread by combining lemon juice, salt, pepper, 2 Tbs EVOO, 1 cup of fresh basil leaves, and garlic in a blender or food processor and blend until completely smooth.
• When eggplant slices are finished roasting, remove from oven and flip. Brush basil mixture over newly flipped eggplant slices and roast in oven for 10 more minutes until eggplant slices are brown and soft throughout.
• Wash and slice your heirloom tomatoes and set aside.
• While eggplant is roasting and prepare your balsamic drizzle by whisking balsamic vinegar and honey together in a saucepan over low-medium heat. When combined, slowly bring contents to a boil then reduce heat completely and let sit for 10 - 15 minutes. This will allow mixture to thicken.
• When eggplants are done roasting place sliced heirlooms on top of eggplant slices and generously drizzle balsamic glaze on top and enjoy!

By God Save the Quinoa

God Save the Quinoa https://www.godsavethequinoa.com/

04
Oct
2014

Chickpea, lemon, and tuna salad

categories: Appetizer Recipes, Fish Recipes, Salad Recipes

Lately I’ve been using chickpeas non-stop in my recipes. They’re so versatile and easy to cook with, not to mention they have great health benefits! They’re an excellent source of fiber, full of iron, and believe it or not, actually have a lot of protein! With all these pro’s, I couldn’t resist adding them to this tuna salad recipe!

Lemon, chickpea, and tuna salad (1 of 16)

One thing I love about this tuna salad recipe is it requires NO cooking, making it the perfect recipe for one of those “I’m too lazy to cook” nights. All you have to do is chop the ingredients and mix them together.

Chop and dice fresh cucumbers, onions, tomatoes, bell peppers, and parsley, then zest and juice your lemons.

In a large bowl combine your veggies and add in your chickpeas, lemon zest, fresh lemon juice and mix.

Fold in your tuna and a dash of EVOO, followed by salt, pepper, and spicy dijon mustard to taste. Fold and mix all ingredients together until everything is completely combined. Scoop into a bowl or onto pita bread and enjoy!

Chickpea, lemon, and tuna salad

2014-09-08 20:59:18

Serves 5

A fresh medley of chickpeas, tomatoes, onions, cucumbers, and bell peppers, mixed with lemon juice and tuna. Mixed with spicy mustard instead of mayo, this tuna salad is a light and refreshing dish for you to enjoy anytime of the day!

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Prep Time

15 min

Prep Time

15 min

Ingredients

• 1 (15.5 oz.) can of chickpeas, drained
• 3 Roma tomatoes, chopped
• 1/2 red onion, diced
• 1 handful of chopped parsley
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 tsp lemon zest
• 3 Tbs lemon juice
• 1 tsp extra virgin olive oil (EVOO)
• Salt and pepper to taste
• 1 (12 oz.) can chunk light tuna in water
• 3 Tbs Dijon mustard

Instructions

• Combine all ingredients together in a bowl and fold tuna in last
• Top with dijon mustard and mix until all ingredients are completely combined
• Sever over a bed of lettuce, pita bread, crackers, or eat with fork and enjoy!

Notes

Store in airtight container in refridgerator for 4 - 5 days.

By God Save the Quinoa

God Save the Quinoa https://www.godsavethequinoa.com/

06
Aug
2014

Grilled nectarine & pistachio quinoa salad

categories: Appetizer Recipes, Quinoa Recipes, Salad Recipes, Vegetarian Recipes

Greetings! I hope summer is treating everyone well, I’m sorry I haven’t posted in a while…I’ve been SO busy lately! But get excited because I have tons of recipes to be posted, so stay tuned!

Anyways, let me introduce you to one of my favorite summer recipes: Grilled nectarine and pistachio quinoa salad. This dish combines the soft, sweet flavors of grilled nectarines with the crunchy, salty flavors of raw pistachios. (I’m getting hungry just thinking about this!) Mix that together with warm quinoa and fresh veggies drizzled in a lemon-dijon basil dressing, and you’ve got yourself the ultimate summer evening dish!

With 8 main ingredients, this dish is SUPER easy to make and can be cooked in about 30 minutes. All you have to do is cook the quinoa, sauté the nectarines followed by the zucchini, and make your dressing. See, its literally as easy as 1, 2, 3!

Step 1: Start by cooking the quinoa in half water half veggie broth. Need some quinoa cooking tips? Look here!

Step 2: While quinoa is cooking cut the nectarines (the same way as you would an apple slice), quarter the zucchini, and slice the basil. Brush the nectarines with olive oil and arrange them on a grill pan to caramelize. You want grill marks to show up on the sides of the fruit, so cook each side for about 2 minutes. When nectarines are done cooking, set them aside, add a little extra olive oil to the pan and sauté the zucchini until pieces become soft and translucent. This should take about 5-7 minutes. When this is done, remove zucchini pieces from heat and set aside.

Don’t forget to check on the profess of step 1! By now your quinoa should be done cooking (or close to it). When the quinoa is al dente, fluff with a form, remove from heat, set aside and cover with a lid.

Step 3: Last but not least, you will make the dressing. To do this, start by combining the dijon and lemon juice in a small bowl and stir with a fork or whisk both ingredients are combined. Very, very slowly (while constantly stirring dijon lemon mixture) pour olive oil into bowl in a smooth, steady stream. DO NOT FORGET TO STIR DIJON LEMON MIXTURE WHILE POURING OLIVE OIL INTO BOWL. I cannot tell you how important this is!! Stirring the ingredients already in the bowl while simultaneously pouring in the olive oil will allow ingredients to emulsify. Emulsify is a fancy word used to describe two ingredients that aren’t meant to blend together but will become “one” under the right conditions… sounds like a love story, right?

Anyways, if you start to notice that the olive oil isn’t playing nice with the dijon lemon mixture, stop pouring the olive oil and in the words of the late MJ “just beat it”. All jokes aside, stir your little heart out until ingredients start to combine. When they finally start to blend, continue stirring while you (more slowly this time) pour the rest olive oil into the bowl, pausing to stir ingredients as needed. When finished, add in basil and salt and pepper to taste.

You’re almost done! In a large bowl simply combine the cooked quinoa, grilled nectarines, and sautéed zucchini. Next, fold in the dressing so it is evenly dispersed throughout the quinoa. Top with chopped pistachios and left over basil and ENJOY!

Grilled nectarine & pistachio quinoa salad

2014-07-27 12:10:45

Yields 6

A crowd pleasing dish that combines the refreshing flavors of sweet nectarines, salty pistachios, with aromas from spicy Dijon mustard and fresh basil. This delectable summer salad can be served as an appetizer, side dish, or can be included as part of your main course.

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

• 1.5 cups uncooked white quinoa
• 1 cup veggie broth
• 1 cup water
• 1 zucchini, quartered
• 3 nectarines, quartered
• Juice of 2 lemons
• 2 Tbs spicy Dijon mustard
• 2 Tbs EVOO (extra virgin olive oil)
• 1/4 cup fresh basil, sliced
• 3/4 cup raw, unsalted pistachios
• Salt & pepper

Instructions

• Cook quinoa by placing dry quinoa, water, and veggie broth in a pot and bring to a boil. Reduce to low heat and cover with lid and simmer (about 15 minutes) until quinoa is cooked and most of the liquid has been absorbed. When finished, remove from heat, fluff with a fork, cover with lid and set aside.
• While quinoa is cooking, cut nectarines into quarters (apple slices). Brush olive oil in a grill pan, place on high heat, and arrange nectarine pieces face side down. Let nectarines sit for 2 minutes to caramelize and develop grill marks. After 2 minutes, or when finished, flip nectarines to cook other side. Let sit for about 2 minutes. When finished, remove from heat and set aside. Dice nectarine pieces when cool.
• Quarter the zucchini and place in the same pan used for the nectarines, adding more olive oil if needed. Sauté zucchini pieces until they become soft and translucent (about 5-7 minutes). When finished remove from heat and set aside.
• To make dressing, combine mustard and lemon juice in a medium bowl. Whisk with a small whisk or a fork until completely blended. Continue to whisk the mixture and slowly begin to drizzle olive oil into bowl. Be sure to pour olive oil in a very small, steady stream to create an emulsion. You must continue to whisk the mixture in order for the ingredients to emulsify. If olive oil is not combining, stop pouring olive oil and whisk ingredients until combined then resume pouring. When finished, add basil slivers and salt and pepper to taste.
• In a large bowl, combine cooked quinoa, grilled nectarines, sautéed zucchini, and pistachios. Mix well. When finished, pour dressing over mixture and combine until evenly dispersed. Garnish with left over basil and pistachios and enjoy!

Notes

Serve at room temperature.
Store in an airtight container for up to 5 days.

By God Save the Quinoa

God Save the Quinoa https://www.godsavethequinoa.com/

I hope you enjoy this dish as much as I do! Comment below and let me know what you think! I’d love to hear from you!

24
May
2014

Honey Grilled Watermelon Caprese Salad

categories: Appetizer Recipes, Holiday Recipes, Salad Recipes, Vegetarian Recipes

Happy Memorial Day weekend! I don’t know about you, but I sure am looking forward to a much needed three day weekend!

As you know, this time of year its popular to have cookouts or BBQ’s in the backyard or out by the pool with friends and family. I’m personally a huge fan of potlucks- where each person brings a different dish to share with the group. Its such a fun way to taste new things and discover new recipes. Not to mention, it makes the hostess’s life much easier!

If you’re looking for a fun summer dish to bring along to a Memorial Day potluck, or serve at your own outing, my honey grilled watermelon caprese salad is a guaranteed crowd pleaser.

I know honey grilled watermelon and mozzarella sounds like a funny combination, but trust me, once you taste it you won’t be able to get enough! The creamy mozzarella pairs perfectly with the sweetness in the watermelon, creating a perfect and refreshing party food!

Watermelon, olive oil, honey, fresh mozzarella, basil, cherry tomatoes, and balsamic vinegar. Thats all you need. So. Simple.

Simply cut the watermelon into triangular slices, mix the olive oil and honey together in a bowl until well combined- adding some salt and pepper as desired. Brush each side of the watermelon slices with the olive oil honey mix and grill each side of the watermelon on medium heat for 2 minutes.

Arrange grilled watermelon slices on a plate and place fresh mozzarella slices, chopped cherry tomatoes, and fresh basil shreds on top. Drizzle plate with balsamic vinegar and serve!

See, I told you it was simple! Be prepared to make seconds and thirds.

Happy Memorial Day, everyone! Remember to thank our troops!

Honey Grilled Watermelon Caprese Salad

2014-05-24 08:52:27

Serves 4

A refreshing summer dish filled with the fresh flavors of watermelon, basil, honey, and mozzarella.

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Ingredients

• 6 large triangular watermelon slices
• 2 Tbs EVOO
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbs honey
• 2 cups of chopped cherry tomatoes
• 4 oz. sliced mozzarella
• 1/4 cup fresh basil, sliced
• Balsamic vinegar for drizzle

Instructions

• Pre-heat grill to medium heat
• Slice watermelon
• In a small bowl, combine EVOO (extra virgin olive oil), honey, and slat & pepper. Mix until well combined.
• Using a large spoon, generously brush each side of watermelon with honey olive oil mix. Make sure entire watermelon is covered.
• Grill each side of watermelon over medium heat for 2 minutes.
• Arrange watermelon slices on plate and top with sliced mozzarella, cherry tomatoes, and fresh basil. Drizzle Balsamic vinegar over plate. (I used about 2 lid-fulls) Serve and enjoy!

Notes

Double or triple recipe to make more servings in one sitting.
Store in an airtight container in refrigerator for up to 3 days.

By God Save the Quinoa

God Save the Quinoa https://www.godsavethequinoa.com/

21
May
2014

Tuna Salad in Tomato Cups

categories: Fish Recipes, Salad Recipes

Ever since I was a child, I’ve loved tuna salad! My mom used to always make tuna sandwiches to put in my lunch or would serve tuna salad with crackers as a snack. Yum! As I got older and started eating out on my own at those deliciously cute little bakeries, I noticed the ridiculously high calorie count in tuna salad. I’m talking 600-900 calories. At least. For ONE SANDWICH?!?! Uhhh no thanks.

Because of this, I would (and still do) avoid tuna sandwiches at those cute little bakeries like the plague! But I just couldn’t say goodbye to my beloved tuna salad forever, so I figured out how to make a tuna salad of my own. A tuna salad that is healthy and tastes just as good at the unhealthy kind, with 198 calories to be exact! So, attention all cute little bakeries with un-healthy tuna salad, serve this recipe and I’ll start eating your tuna salad again!

How do I make my tuna salad healthy you ask? Well, let’s start with what makes tuna salad so unhealthy in the first place. There’s one word for it, and that word is mayonnaise. And lots of it. In my recipe, I’ll admit that I do use a mere 2 teaspoons of mayonnaise…but that’s much healthier for you than 2 cups of it!

To make this Healthy Tuna Salad Recipe, I used plain nonfat greek yogurt in lieu of mayo, added lots of fruit (apples and grapes), nuts (chopped walnuts), veggies (celery and white onion shreds), and a hard boiled egg for extra protein. These additions give the tuna salad a great texture and make it more filing for you! I spiced it up with sweet relish, spicy dijon mustard, and even added some sriracha to give it a little extra kick! If spicier foods aren’t your cup of tea- opt out of using the sriracha!

Now back to those cute little bakeries. I just love how “cute” everything is! If you don’t know what I’m talking about, next time you go into one of these places look around at the pictures decorating the walls, the table linens, the plates, the menus, and the cute little old ladies brunching together in the corner. All of these elements really contribute to the overall atmosphere. In an attempt to recreate this atmosphere at home, I decided to serve my tuna salad in tomato cups!

Creating these tomato cups is very simple to do! To learn how, simply follow the step by step directions below:

1. Cut off the top of the tomato near the stem. Remove the stem and set aside. (This will be used as your lid later on.)

2. Use a knife to “trace” around the edges of the tomato as if you are trying to separate the “core” of the tomato from the “wall”. Be careful not to cut all the way through the skin! You want your tomato to hold the tuna salad- not leak everywhere!

3. Using a large spoon, gently scoop out the insides of the tomato. Re-trace the path you carved out with your knife to continue separating the tomato “core” from the “walls”. Don’t be afraid to use a little force if you get stuck! Continue tracing the path with the spoon until you can insert the spoon all the way to the bottom of the tomato (without puncturing the tomato of course!)

4. By now you should be able to fit the spoon all the way around the core of the tomato and lift it up. To continue, simply lift the core out of the tomato and throw it away. You’re almost done!

5. Now that you have removed the core, your tomato should look like a bowl or a cup. Use your spoon to scrape the sides of the walls to remove any excess tomato insides remaining. When you’re satisfied with how your tomato looks, put your spoon down! You’re finished!

See, that wasn’t so bad!

Now all you have to do is mix all of the tuna salad ingredients together, stuff the tuna salad in the tomato, out it on a plate and voila! you’re done in less than 15 minutes! NOTE: Don’t forget to hard boil the egg! I ALWAYS forget to do this!

Tuna Salad in Tomato Cups

2014-05-18 19:40:27

Serves 4

A lighter version of tuna salad full of fruit and veggies made with greek yogurt, stuffed in a delicious tomato cup. It takes 15 minutes to whip up and will only cost you 198 calories!

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Prep Time

15 min

Total Time

15 min

Prep Time

15 min

Total Time

15 min

Ingredients

• 1 (12 oz.) can chunk light tuna in water, drained
• 1 cup celery, diced
• 1 cup red or pink apple, diced
• 1 cup of red grapes, quartered
• 1/2 cup of raw unsalted walnuts, chopped
• 1/4 yellow onion, shredded using cheese grater
• 2 Tbs sweet relish
• 1 hard boiled egg, chopped
• 3 Tbs spicy Dijon mustard
• 2 tsp olive oil mayonnaise
• 1/2 cup non-fat greek yogurt
• 2 tsp sriracha (for some extra kick- optional)
• 4 heirloom or roma tomatoes

Instructions

• Hard boil one egg
• While egg is boiling, hollow out tomatoes so they can be used as bowls.
• When egg is done boiling, remove shell and chop.
• In a bowl, combine tuna, celery, apples, grapes, walnuts, onion, relish, hard boiled egg, mustard, mayonnaise, greek yougurt, and sriracha (if desired). Mix well.
• Scoop tuna mixture into tomato cups and enjoy!

Notes

198 calories per tuna stuffed tomato cup.
Store leftover tuna in refrigerator in an airtight container for up to 3 days. Serve leftover tuna in tomatoes or over lettuce.

By God Save the Quinoa

God Save the Quinoa https://www.godsavethequinoa.com/

06
May
2014

Tropical Shrimp Salad

categories: Fish Recipes, Salad Recipes

Lately I’ve been craving something light and fresh with a tropical flare. After all, summer is right around the corner and I can’t stop day dreaming about spending my weekends laying out and relaxing next to the pool, getting a tan, and pretending I’m in a fabulous tropical paradise drinking some fruity drink with an umbrella sticking out of the top. If Dallas was closer to a beach, perhaps this daydream would come true! Unfortunately its not so I guess its time for me to come back to reality…{sigh}.

Since it’s the middle of the work week and I can’t satisfy my craving to relax in a tropical paradise (or the pool at my apartment) I decided to create a tropical dish in my kitchen instead. Nine ingredients later, I was chowing down on the final product; a tropical shrimp salad, with flavors so fresh I actually thought I was in the Caribbean for a minute or two! The spiciness from the jalapeños and sweetness from the mangos pair extremely well together, satisfying every last taste bud. That’s not all. The best part about this Tropical Shrimp Salad recipe? No cooking required.

Yes, you read that correctly. Nine ingredients. No cooking.

Chop. Mix. Done.

Its literally as easy as one, two, three. All you have to do is cut everything up according to the directions below, combine all ingredients in a large bowl, and refrigerate until you’re ready to serve this tropical masterpiece. Just make sure you buy the pre-cooked cocktail shrimp from the fish counter at the grocery store of your choice.

Tropical Shrimp Salad

2014-05-06 14:50:16

Serves 6

A light and fresh, spicy and sweet salad so tropical, you'll think you're in the Caribbean instead of your kitchen!

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Total Time

15 min

Total Time

15 min

Ingredients

• 1 lb. of pre-cooked cocktail shrimp
• 2 avocados, diced
• 1 large jalapeño, diced
• 1 red onion, diced
• 1 mango, diced
• 1 cup of cilantro, finely chopped
• Juice of 2 limes
• 1 pint of cherry tomatoes, halved
• 1 Tbs salt

Instructions

• Combine all ingredients in a bowl and stir until combined. Store in refrigerator until ready to serve and enjoy!

Notes

Calories per serving: 310
Buy pre-cooked cocktail shrimp at grocery store, make sure shrimp are peeled and de-veined.
To cook your own shrimp: Peel and devein all shrimp. Sauté in saucepan using olive oil or coconut oil until shrimp turns pink. Remove from heat and let cool in refrigerator before combining with other ingredients.
Store in airtight container for up to 3 days.

By God Save the Quinoa

God Save the Quinoa https://www.godsavethequinoa.com/