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Crunchy Cashew Thai Quinoa Salad with Peanut Ginger Dressing

I really like these flavors together! Such a fun looking colorful bowl to look at for a lunch time meal too.


3/4 cup quinoa, uncooked
1 1/2 chicken broth
1 cup shredded red cabbage
1 red bell pepper, diced
1/2 cup red onion, diced
1 cup shredded carrot
1/2 cup cilantro, chopped
1 cup shelled edamame
1/4 cup cashews, roughly chopped

Dressing:
1/4 cup all natural peanut butter
1 TBS honey
2 tsp grated ginger
3 TBS soy sauce
1 TBS red wine vinegar
1 tsp sesame oil
1 tsp olive oil

Boil chicken broth and add quinoa. Cook 15-20 minutes until done. Let stand for 30 minutes or so, then put in a container and put into fridge to cool. When you are ready to assemble the salad, put the peanut butter and honey into a bowl and microwave for about 20 seconds. Then add the rest of the ingredients for the dressing and whisk to combine. Pour over cooked and cooled quinoa and stir to combine. Add the rest of the salad ingredients. Serve! Makes about 6 servings.

Found this recipe HERE
Recent posts

Slow Cooker Meatball Soup

Love this recipe so much! Why? It's cheap, yummy, and you can freeze all the ingredients in a gallon bag to throw in the crockpot later.

1 (20 ounce) package mini Italian meatballs
24 oz jar of marinara sauce
4 cups beef stock or broth
1 pound carrots, peeled and chopped
2 red bell peppers, seeded and chopped
1 small yellow onion, diced
1 (14.5 ounce) can diced tomatoes, drained Put all ingredients in a slow cooker on low for 8 hours. OR, put all ingredients in a gallon freezer bag and lay flat to freeze. Defrost overnight in the refrigerator and then put in the crock pot on low for 8 hours. Either way, it's cheap, quick, and tasty! Don't want to buy meatballs? Make my Easy Baked Meatball recipe. Recipe adapted from theseasonedmom.com

Quick White Bean Parmesan Spinach Soup

1 tablespoon olive oil
1 yellow onion, diced
6-8 cloves garlic, minced
6 cups low sodium chicken broth
1 (15-ounce) can diced tomatoes, drained
1 teaspoon sugar
¾ cup shredded Parmesan cheese
1 tablespoon Italian dried herbs
1 teaspoon kosher salt
½ teaspoon black pepper
4 (15-ounce) cans white beans, drained and rinsed
4 cups baby spinach (about 6 oz.), chopped
In a large pot or saucepan, heat olive over medium high heat. Add onion and cook until onions are translucent. Add garlic and cook for about 2-3 minutes more, while stirring occasionally. Add in the broth, tomatoes, sugar, ¾ cup of parmesan cheese, Italian herbs, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together. Stir in the white beans and spinach, and continue to simmer gently until the spinach has wilted, (about 2 minutes). Serve immediately and top with a little more parmesan cheese. recipe adapted from cafedelites.com

Edemame Quinoa Salad

1 1/2 cups uncooked quinoa
3 cups chicken broth Boil chicken broth and add in rinsed quinoa. Simmer on low for 15-20 minutest until quinoa is cooked, then remove from heat and let stand for 20 minutes. Put in container and chill in fridge. When you're ready to assemble the salad grab a large bowl and dump in: 1 cup celery, sliced
1 (15-oz) can corn, drained
1 (15-oz) can garbanzo beans, rinsed and drained
¾ cup cilantro, finely minced
1 heaping cup dried cranberries
*1 (12-oz) package frozen edamame, thawed
2 red bell peppers, diced
1 cup sliced almonds toasted
3 Tablespoons olive oil
5 Tablespoons lime juice
salt to taste Mix together gently and serve! I like to keep salad's like this in the fridge ready to eat for a lunch.

*If you don't like or don't want to try edamame lima beans are about the same taste wise or you can just omit them all together. I encourage you to try them though, they are delicious in this salad. Adapted from the girl who ate everything

Mandarin Quinoa and Kale Salad

For the Salad
1 cup quinoa (cooked)
5 cups kale
1/2 cup dried cranberries
1 cup mandarin orange segments from a 15 ounce can
1/4 cup toasted sliced almonds
1/2 cup feta cheese, crumbled

For the Dressing
zest of one orange
2 large cloves garlic, minced
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 1/2 teaspoons dijon mustard
2 tablespoons orange juice (from the zested orange)
2 tablespoons rice wine vinegar
4 tablespoons olive oil

Cook the quinoa as instructed on the package, I like to boil it in chicken broth for extra flavor. When quinoa has absorbed the broth, stir in the dried cranberries and remove from heat. Cover and let rest for 10 minutes. Remove the lid and cool to room temperature, or you can keep it in the fridge until you're ready to put together the salad.

Drain the can of mandarin oranges and pat dry. Set aside. For the vinaigrette, in a small bowl combine the orange zest, garlic, pepper, salt, dijon, orange juice, vinegar and olive oil. Whisk until emuls…

Chickpea Stew

This recipe doesn't seem like it makes a lot but you pair it with brown rice. It's very filling and feed my family of 5 just right.

2 -15 ounce cans chick peas, drained
1 tbsp olive oil
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, chopped
1 medium tomato, chopped
1 carrot, diced
1 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1 tbsp tomato paste
2 cups water
1/2 tsp salt

Heat oil in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes. Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano. Add tomato paste and water, cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened. Mash some of the chickpeas, with the back of a fork to thicken stew. Season with salt and pepper. Served in a bowl a long side brown rice.

Adapted from Heaithiersteps.com

Black Bean and Butternut Squash Stew

2 tablespoons coconut oil
1 medium onion, chopped
1 red bell pepper, diced
3 cloves garlic, minced
2 spring onions, chopped
*1 cup butternut squash, peeled and cut into 1/2 inch cubes
2 cans black beans drained
1 can lite coconut milk
1 cup chicken broth or water
1 cup kale, chopped
3-4 dashes of allspice
1 teaspoon salt

Heat coconut oil in a large pot on medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 4 minutes. Stir in garlic and spring onion and cook for 1 minute. Add butternut squash and stir to cook for about 2 minutes. Add black beans, coconut milk and broth. Bring to a boil, then reduce heat to simmer for 20 minutes. Stir in greens and cook for about 4 minutes, season with pepper, allspice and salt.

*Make it easy on yourself and buy the already peeled and chopped up butternut squash, found in the produce section of your grocery store.

Adapted from healthiersteps.com