Fruit, yogurt, and ever-popular quinoa team up to create a supercharged brunch salad. For an added pop of colour, use red or black quinoa. The salad can be made up to two days in advance, but the avocado should be added to the salad just before serving. Feel free to use any other desired fruits such as peaches, grapes, raspberries, kiwi, or mango.
3/4 cup (180 mL) quinoa
1 1/2 cups (350 mL) blueberries or blackberries
1 1/2 cups (350 mL) sliced strawberries
1 1/2 cups (350 mL) cubed pineapple
1 avocado, cubed
1/2 cup (125 mL) chopped almonds
1/4 cup (60 mL) dried coconut flakes
2 Tbsp (30 mL) honey
1 tsp (5 mL) orange zest
Juice of 1/2 orange
1 in (2.5 cm) piece ginger, grated or finely minced
1 cup (250 mL) plain Greek yogurt
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) chopped fresh mint
1/4 cup (60 mL) cacao nibs (optional)
Heat heavy-bottomed medium-sized saucepan over medium heat. Add quinoa and heat, shaking pan often, until it smells toasty, about 4 minutes. Place 1 1/2 cups (350 mL) water and pinch of salt in pan, bring to a boil, reduce heat, and simmer covered over medium-low until quinoa is tender and water has absorbed, about 15 minutes. Remove from heat, drain any excess water, and let cool.
Fluff quinoa with fork, place in large mixing bowl, and toss with blueberries or blackberries, strawberries, pineapple, avocado, almonds, and coconut flakes.
In small saucepan, heat honey, orange zest, orange juice, and ginger over medium-low heat until honey has liquefied. Pour honey mixture over quinoa mixture and toss to coat.
In small bowl, stir together yogurt and vanilla. Place quinoa salad in serving bowls and top with dollops of yogurt mixture. Garnish with mint and cacao nibs.
Serves 6.
Each serving contains: 317 calories; 11 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 42 g total carbohydrates (19 g sugars, 8 g fibre); 7 mg sodium
source: "Thanks a Brunch!", alive #379, May 2014
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.