Quinoa and Roasted Pepper Salad

This recipe was adapted from Pinterest, I thank the quinoa gods everyday for allowing me to come across this recipe.... I know my mom & sister do too!! It's pretty amazing, very flavorful.

 It's perfect alone or as a side dish, and the long it hangs out in the refrigerator the better.

Original recipe! 

Ingredients:

1 cup cooked Quinoa (red & white variety)

1 Red  & 1 Yellow Bell Pepper (roasted & peeled)

1 can of peeled Garbanzo beans

1/4 Red Onion (thinly sliced)

1/4 bunch Chopped Cilantro

1/2 lb Crumbled Feta cheese

Vinaigrette:

1/4 cup chopped Cilantro

2 minced Garlic cloves

1/2 cup Olive oil

2 Tb Red wine vinegar

2 Tb Lemon juice

Salt & pepper to taste

You can make this dressing in the blender, by throwing everything in or slowly incorporating the oil with the vinegar and then adding in remaining ingredients. Either way will work.

Cook the quinoa & allow to cool completely. Meanwhile, roast the bell peppers, peel and dice. Peel the garbanzo beans, thinly slice the red onion and chop the cilantro. In a large pretty bowl, add the cooled quinoa and its veggies. I like to add half the crumbled feta and half the vinaigrette, mix to incorporate all ingredients & then add remaining dressing, mix again!

 Lastly crumble remaining feta on top, makes it look pretty... I like pretty things! 

Refrigerate until your ready to eat or not! Don't forget leftovers are amazing!!

ENJOY!!

Organic Salad Mix topped with Spicy Salmon

This is my favorite go to salad, super flavorful & filling.

 

Ingredients:

1 Salmon steak per person

1/2 to 1 cup cooked Quinoa

1/2 onion (sliced)

2 Jalapenos (sliced)

Salad mix

1 Lemon

Salt & Pepper

 

Let's get started, cook about 1/2 (2 servings) to 1 cup (4 serving) of quinoa. Meanwhile season the individual portioned salmon steaks with salt & pepper, set aside. Slice 1/2 onion, 2 Jalapenos & in a medium sauté pan heat up a Tb of olive oil & cook for 4-5 minutes. Move onion and chilies to the outer edges of the pan, place salmon seasoned side down to brown. Remember to only flip once, cook about 5-6 minutes per side (or until desired readiness). Turn heat off. Now to assemble your salad... I used a combination of organic kale, spinach & Swiss chard salad mix, lay a bed of this on your plate, spoon on a good portion of quinoa (1/2 cup cooked) & top with a portion of salmon & the onion pepper mix. The dressing for this salad is very complicated.... Lemon wedges! Enjoy!  

 

 

Turkey and Quinoa Meatballs

 

Ingredients:

1 lb Ground turkey

1 cup cooked Quinoa

1 Celery stem (diced)

 Some chopped onion

2 garlic cloves (minced)

1 large egg

1 Tbsp of flour

1 Tbsp Italian seasoning

Preheat oven at 375.

In a small skillet add a bit of olive oil and heat up. Add garlic, stir for 15 seconds, literally! Add onions & celery and cook until onion is translucent (season with some salt & pepper). Take this mixture out into a bowl and allow to cool.

Next in a large bowl, add ground turkey, cooked quinoa (cook 1/2 cup accordingly and cool), 1 egg, 1 tbsp. of flour, 1 tbsp Italian seasoning and lastly the cooled onion mixture.

Now for the fun part, with the most useful tools in the kitchen aka your hands, incorporate all ingredients together.

 



 

Once meat mixture is ready, grab a large ice cream scoop or use your hands once again to form uniform balls. Place one ball into a greased (sprayed with pam) cupcake pan. Bake for 15-20 minutes or until slightly golden on top. For the kids I used a dash of ketchup on top of each ball. Gave it more of a meatloaf flavor which my girls enjoyed.

 



This recipe makes about 11-12 balls or mini loafs.

 

Enjoy!!! xoxo

 



Power Salad

Serves about 4

This salad is great, it's different yet contains many ingredients we all know and love. 

My daughters loved it. 

1/2 head of broccoli 

1/4 cauliflower 

1 cucumber (quartered)

1 tomato sliced

1 cup cooked quinoa

Chopped parsley 

Vinaigrette: 1/4 cup olive oil, 1/4 red wine, 1 tsp sugar, 1 tsp salt,

 pepper & a about 3 chopped kalamata olives. 

Let's get started...

Cook quinoa accordingly, set aside & allow to cool completely.

In a pot of boiling water, throw in broccoli & cauliflower & cook for 2 minutes. Take out & blanch in icy water ( this retains their color & stops the cooking). Meanwhile chop all the remaining veggies. Place everything in a large mixing bowl, add cooked quinoa, soup on desired amount of vinaigrette. Combine all ingredients & Enjoy!!! 

Mixed Greens topped w/ Quinoa & Ground Turkey

The best thing about salads is making them your own, so be creative & remember you're the boss!!

Prep a mixed green salad with all your favorite veggies,
brown ground turkey using my (taco seasoning),

http://shesohungry.blogspot.com/2013/05/homemade-taco-bell-seasoning.html

& lastly cook quinoa accordingly.

Plate the salad, add 1/2 to 1 cooked quinoa, & top with ground turkey.

Drizzle My Habanero Lime Vinaigrette!!

http://shesohungry.blogspot.com/2013/08/habanero-lime-vinaigrette.html

ENJOY!!

Cold Quinoa Salad

Give this a try, so easy, healthy & delish!!

RECIPE:

2 cups cooked Quinoa

(Cook accordingly)

1 pkg. cherry tomatoes (halved)

3-4 small cucumbers (diced)

1/2 red bell pepper (diced)

1/2 yellow bell pepper (diced)

4 slices red onion (slices)

handful of parsley (chopped)

Fete cheese *optional

Cook the quinoa according to package directions. Allow to cool completely.

Chop all the veggies!

Place the cooled quinoa in a large bowl.. 

Chop up the parsley..

Vinaigrette:

1/2 lemon (juiced)

1/4 olive oil

Salt & pepper (to taste)

Add lemon juice & olive oil into a small bowl, season with salt & pepper 

& whisk together until it creates a thick vinaigrette.

Add your veggies & parsley to the quinoa as well as the vinaigrette. Mix to combine.

 Top with feta cheese or not!

Serve!

The following day I added feta, sooooo good!!

Enjoy!!