Serves 6 | Ready in 30 minutes
Adding a subtle fresh-from-the-sea flavor, think of kombu as slaw’s secret weapon. British researchers have found that alginate—a unique fiber present in forms of sea kelp like kombu—may reduce fat absorption in the body. (FYI: This slaw will also work with wakame.) Quinoa provides quality carbs while sweet-tart apples add a counterpoint to earthy veggies, and the orange dressing is here for a splash of brightness. For added sweetness, you can include golden raisins or dried cherries. You know we’re easy like that.
Whenever you’re making slaws and other recipes calling for shredded vegetables and fruits, break out the food processor. The machine’s often overlooked shredding blade can take a huge chunk out of meal prep time.
In fine-mesh sieve under running water, rinse quinoa.
In medium saucepan, heat grapeseed or sunflower oil over medium heat. Add quinoa to pan and heat until grains dry out and smell toasty, stirring often, about 2 minutes. Add 1 1/2 cups water to pan and bring to a boil. Reduce heat to medium-low and simmer quinoa, covered, until it is tender and water has been absorbed, about 12 minutes. Set aside, covered, for 5 minutes, and then fluff with fork.
Meanwhile, place kombu in large bowl, cover with cool water and let soak for 10 minutes, or until tender. Drain and thinly slice.
Slice broccoli florets off stems and into small chunks. Slice off woody outsides of broccoli stems to expose tender insides. Using slicing blade of a food processor or knife, thinly slice broccoli florets. Using shredding blade of a food processor or box grater, shred broccoli stems, carrot and apples.
In large bowl, toss together quinoa, kombu, broccoli, carrot and apple. In small bowl, whisk together orange zest, orange juice, sesame oil, ginger, mustard, maple syrup and salt. Toss dressing with slaw. Just before serving, garnish with pumpkin seeds.
This recipe is part of the A shore thing collection.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
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.