Our delicious quinoa salad knows no bounds—and it’s a substantial meal in a bowl. Here, we’ve paired it with crisp radicchio, spring radishes, and fresh dill and then topped it all off with sliced avocado and almonds.
1/4 cup (60 mL) buttermilk or unflavoured oat milk
3 Tbsp (45 mL) roasted creamy almond butter
2 tsp (10 mL) maple syrup
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) roasted garlic powder
1/4 tsp (1 mL) freshly ground black pepper
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 1/4 cups (310 mL) cooked white or tri-coloured quinoa, divided (see tip)
2 Tbsp (30 mL) freshly squeezed lemon juice
1 small radicchio, cut in half and shaved or thinly sliced
2 mini cucumbers, sliced into rounds
4 red radishes, shaved or thinly sliced
2 Tbsp (30 mL) minced fresh dill, plus extra for garnish
1 avocado, pitted, peeled, and sliced
1/4 cup (60 mL) whole natural almonds, toasted and chopped
In high-speed blender, combine dressing ingredients. Pulse until creamy. Add a splash of water if you prefer it thinner. Transfer to small cream dispenser. Set aside.
In medium frying pan, heat 1 Tbsp (15 mL) oil over medium-high heat. Add 1/4 cup (60 mL) cooked quinoa and stir-fry until crispy and golden, about 3 minutes. Transfer to plate and cool.
In large shallow serving bowl, combine remaining cooked quinoa, lemon juice, and 1 Tbsp (15 mL) oil. Toss to coat. Add radicchio, cucumbers, and radishes, and gently mix in. Arrange avocado slices on top. Scatter crisped quinoa and almonds overtop. Drizzle with Buttermilk Almond Dressing and serve.
Use 1 part quinoa to 2 parts water. Rinse quinoa well in fine-meshed sieve. Drain thoroughly. Place in dry, heavy-bottomed saucepan and stir-fry over medium-high heat until it begins to smell aromatic and grains are relatively dry. Add water and return to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until all the water is absorbed. Remove from heat. Cover for 5 minutes. Then fluff with a fork. Voilà!
No almond butter?
Switch it up and use tahini or natural peanut butter. Substitute cashews for almonds. The options are limited only by your imagination.
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.