Quinoa boosts the protein factor here, plus it adds a pleasant texture to the peppery arugula. This is the ideal salad to throw leftover grilled goodies into (such as fish or extra veggies). Anything goes! Double the dressing to have some extra—it’s an all-purpose one that’s good for salads as well as spooning over grilled fish or chicken.
1/2 small garlic clove, minced
1/8 tsp (0.5 mL) sea salt
1/2 Tbsp (7 mL) fresh lemon juice
1/2 Tbsp (7 mL) cider or natural white wine vinegar
1/2 tsp (2 mL) grainy or regular Dijon mustard
1/3 cup (80 mL) extra-virgin olive oil
Freshly ground black pepper to taste
3 bell peppers, coarsely chopped
1 red onion, cut into wedges
Extra-virgin olive oil for grilling (about 1 tsp/5 mL)
1 cup (250 mL) cooked quinoa
1 Tbsp (15 mL) crumbled goat cheese or feta (optional)
8 cups (2 L) arugula
To make dressing, sprinkle garlic with salt on cutting board. Using flat side of chef’s knife, grind salt into garlic to make a paste. Scoop into small bowl. Whisk in lemon juice, vinegar, and mustard. Gradually whisk in oil until emulsified. Taste and season with pepper. Recipe makes approximately 1/3 cup (80 mL).
Preheat barbecue to medium-high. Lightly toss peppers and onion with oil in separate bowl, then grill, turning over occasionally, until lightly charred, about 6 to 8 minutes.
Place grilled peppers and onions in salad bowl and add quinoa. Toss with dressing and cheese (if using). Let cool slightly, about 2 to 3 minutes. Add arugula, and toss to mix.
Serves 4 as a dinner salad or 8 as a side salad.
Each dinner size serving contains: 286 calories; 5 g protein; 20 g total fat (3 g sat. fat, 0 g trans fat); 21 g carbohydrates; 4 g fibre; 240 mg sodium
source: "Fresh Summer Salads", alive #357, July 2012
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.