Quinoa Salad with Arugula and Bell Pepper (Vegan)

 

I love arugula, as well as I love quinoa. So it was practically impossible for me not to fall in love with this salad while the stars in the recipe are precisely the ingredients mentioned above. When you add to this equation red bell pepper, onion, pine nuts and a sweet and sour citrusy dressing you get a wonderful salad. One of the many reasons I love this salad is its delicious taste and its beautiful color scheme. Also, this salad is so nutritious and filling. It’s simply divine!

Ingredients (for 2 servings):

⦁ 100g uncooked quinoa (1/2 cană)
⦁ 240ml water (1 cană)
⦁ 40g arugula
⦁ 1/2 red bell pepper (100g)
⦁ 1/2 red onion (30g)
⦁ 1 Tbsp pine nuts (15g)
⦁ 2 Tbsp apple cider vinegar
⦁ 1 Tbsp olive oil
⦁ 1/2 Tbsp maple syrup
⦁ zest and juice of 1 orange
⦁ zest and juice of 1/2 lime
⦁ salt and pepper to taste

 

Method:

  1. Quinoa. Place the quinoa in a strainer and rinse it with cold water for about 1 minute. Drain it very well. Place quinoa in a sauce pan, add 1 cup water and 1/4 tsp sea salt and bring to a boil on high heat. When the water begins to boil, cover with a lid and reduce the heat to minimum. Simmer for 15 minutes. Remove from heat and let it stand covered for 5 minutes. After 5 minutes, fluff it with a fork. Spread it on a plate to cool down faster.
    2. Pine nuts. Carefully brown the pine nuts in a skillet, over medium heat. Set aside to cool.
    3. Pepper and onion. Cube the red bell pepper. Peel the onion and cut it into fine cubs.
    4. Citrus. Grate the peel off the citrus and squeeze the juice.
    5. Dressing and assembly. Prepare the dressing by mixing in a medium bowl the vinegar with the oil and the maple syrup. Add the zest and the citrus juice and mix. Add the onion, bell pepper and the arugula and stir. Finally add the quinoa and mix well. Garnish with toasted pine nuts.
    6. Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

Source: Forks over Knives, pag 62

Lentils and Watermelon Salad with Grilled Corn (Vegan)



I can’t say I often come across such an interesting salad. This salad is quite special, it has a lovely flavor profile, great colors and wonderful textures. At first sight it is a simple, summery salad, with seasonal, budget-friendly ingredients. But when you taste it, it’s impossible not to fall in love. The earthy sweetness of the grilled corn goes wonderfully with the fragrant juiciness of the watermelon and the smooth, almost creamy texture of the lentils. These three tasty ingredients are deliciously bonded together by chopped chives and lemon juice.

Lentils pack this salad with protein which makes it surprisingly satisfying. It is perfect for lunch, dinner and picnic and it is a genius way to use that big slice of watermelon that has been patiently waiting in your fridge for days. Continue reading Lentils and Watermelon Salad with Grilled Corn (Vegan)

Trofie with Roasted Beetroot and Pumpkin Seed Pesto

plating

roasted-beets

beetroot-pesto-trofie

Since fall is basically here and I’ve been shivering for days, I tend to incorporate more autumnal flavors in my dishes. And what would possibly be this glorious season without its vegetables? I simply love fall and its delightful veggies, little pieces of hearty and flavorful jewels. Today I stumbled across some tiny yet flavorful blood-red beetroot so I decided to befriend them with some lovely pumpkin seeds and some grated Grana Padano. The result was a vibrant autumnal pesto. While my beets were gentle roasting in the oven, I boiled al dente some dry pasta. I usually prepare my own pasta from scratch, but now I offered a chance to a box of trofie which was sitting on a shelf for quite some time. The dish was so hearty, and colorful with an extremely interesting taste, a bold, rich, astringent, quite citrusy taste. It tasted like October.

Since Pesto alla Genovese, the original version of this pasta sauce goes so well with trofie, I was so curious to find out if these funny looking pasta resonates with my roasted beetroot as well. They do resonate and every bite is such a rewarding experience! Continue reading Trofie with Roasted Beetroot and Pumpkin Seed Pesto

Sweet Potato, Broccoli and Quail Egg Salad

SaladIngredientsSalad & dressingDressing

I make this sweet potato salad so often that even my dog is getting sick of it  quite often because it is such a hearty and delicious salad. It is so colorful and full of different textures and flavors. The buttery cannellini beans make such a lovely pair with the crunchy broccoli and the sweetness of the roasted potatoes is perfectly balanced by the tangy lime dressing. To conclude, this salad is everything but boring.

Ps: In case you’re wondering why I used pink quail eggs, the reason is very simple: they are springy and cute and lovely and adorable. Continue reading Sweet Potato, Broccoli and Quail Egg Salad

Warm Kidney Bean and Quinoa Salad Wrap

 

WrapFlatbread and warm quinoa saladWarm salad

Today I have the following idea: a hearty kidney bean and quinoa warm salad wrapped in a homemade flatbread, served with a delicious and tangy avocado sauce. It’s a vegan dish, extremely tasty and very nutritious. It is a very satisfying salad, packed with protein, vitamins and healthy fats. Continue reading Warm Kidney Bean and Quinoa Salad Wrap

Salmon Croquettes with Horseradish Sauce and Mango Salsa

salmon croquettes & mango salsaSalmon croquette - plating

These hearty baked salmon croquettes are simply exquisite and easy to make. They have a flavorful and creamy center and a crispy crust. They are delicious served alone, maybe paired with a slice of homemade bread but I decided to serve them with horseradish sauce and mango salsa. Continue reading Salmon Croquettes with Horseradish Sauce and Mango Salsa