Serves 4 | Ready in 20 minutes
I present to you the salad I ate so often I almost made myself hate it. It’s so addicting, so easy and really foolproof. It combines the latest trends with the roots of my childhood—and that can’t be a bad thing!
Let’s just touch on a few things before you move on to the least boring salad ever. I used to think salads were lettuce, lettuce and more lettuce with a light dressing and a sprinkling of hate your body, so eat this shit, Maria. It took me a while to figure out that I was so wrong and that salads can have so many different varieties of greens and veggies. They can even have carbs. You can even have dressing that doesn’t taste like air mixed with gluten-free water—can you believe it?
Simple ingredients like olive oil do have the calories we’ve all been “taught” to be afraid of, but I promise you things like olive oil, quinoa, capers and artichokes are what your body is calling out for. Hair growth, nail strength, soft skin and more benefits are to be expected when you just enjoy the right foods, eat balanced and legit love yourself!
Long used by natural food companies as a food dye alternative, spirulina is a blue-green algae that may strengthen the immune system, improve digestion and reduce inflammation. Available in powdered or tablet form (use the powdered form for this recipe!), spirulina is high in potassium, copper and magnesium and is also an excellent source of certain B vitamins, as well as vitamin K.
Soak red onion for 10 minutes in enough lemon juice (or apple cider vinegar) to cover. Drain. (You can reserve soaking liquid for the next time you make this recipe, use in another recipe or just discard.)
Whisk olive oil, lemon juice and salt and pepper in small bowl (or shake in small jar).
On large serving dish, decoratively arrange quinoa, white beans, cherry tomatoes, cucumber, olives, sun-dried tomatoes, capers, artichoke hearts and prepared onion. (Refer to picture for ideas for how to arrange the ingredients.) Drizzle with olive oil and lemon mixture and dollop with a little Creamy Greek u201cFetau201d and Oregano Dressing. For a more casual dinner, simply add all ingredients to mixing bowl and give a good stir.
If you plan on having some of this salad throughout the week, keep veggies and white beans separate from quinoa and dressingu2014this will help it last longer!
This recipe is part of the Greek to me collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.