Cooking the quinoa in advance makes this salad especially quick to prepare!
1/2 cup (125 mL) frozen green peas (plus 2 cups/500 mL boiling water to soak peas)
3 cups (750 mL) cooked quinoa, cooled
1 cup (250 mL) red bell peppers, chopped
1/4 cup (60 mL) green onions, thinly sliced
1/2 cup (125 mL) cucumber, seeds removed, diced
1/4 cup (60 mL) green pistachios
1/4 cup (60 mL) shelled hempseed nuts
3 Tbsp (45 mL) parsley, cilantro, or basil, chopped
1/4 tsp (1 mL) sea salt
1/4 cup (60 mL) Simple Cider Vinaigrette (recipe follows)
In bowl, soak frozen peas in boiling water. Let sit until peas have warmed through. Drain peas and pat dry. In large bowl, combine peas with remaining ingredients. Toss through to mix well. Serve immediately or refrigerate in airtight container.
Makes 5 to 6 servings.
For 6 servings, each serving contains: 214 calories; 10 g protein; 7 g fat (1 g sat. fat, 0 g trans fat); 0 mg cholesterol; 26 g carbohydrates; 5 g fibre; 87 mg sodium
This tangy yet simple vinaigrette works well in the quinoa salad, as it doesn’t compete with the other ingredients.
1/4 cup (60 mL) apple cider vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) sea salt
Freshly ground black pepper to taste
1 1/2 Tbsp (25 mL) pure maple syrup
1/4 cup + 1 Tbsp (75 mL) extra-virgin olive oil
With hand blender or in blender, purée all ingredients except oil. Continue blending and drizzle in oil. Season to taste with additional sea salt and freshly ground black pepper, if desired.
Each 1/4 cup (60 mL) serving contains: 169 calories; 1 g protein; 17 g fat (2 g sat. fat; 0 g trans fat); 0 mg cholesterol; 5 g carbohydrates; 0 g fibre; 788 mg sodium
Source: "Quinoa", alive #333, July 2010
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.