Sweet, savoury, and fiery all at once, this ready-to-go salad is the epitome of summer and a surefire way to breathe new life into your lunch routine.
In medium saucepan, place quinoa, 1 1/2 cups (350 mL) water, and a couple pinches of salt. Bring to a boil, reduce heat, and simmer, covered, until water is absorbed and quinoa is tender, about 12 minutes. Set aside, covered, for 5 minutes and then fluff with fork.
Preheat grill to medium. Remove husks from corn cobs and brush kernels with a little oil. Place corn on grill grate and heat until kernels are tender and darkened in a few places, turning cobs a few times. Once cool enough to handle, upend corn and slice off kernels into small bowl.
In another small bowl, whisk together oil, red wine vinegar, jalapenu0303o, cumin, salt, and pepper. Divide dressing among 4 large wide-mouth jars. Layer in corn, cucumber, quinoa, cherries, blueberries, green onion, goat cheese, cilantro, and hemp hearts, in that order. Seal shut, and chill for up to 4 days.
To serve, empty contents of jar into a bowl or onto a plate.
This recipe is part of the Fruit Salad collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.