Quinoa Fruit Salad

The secret to this remarkable fruit salad isn’t the fruit. And it’s not the nutty quinoa tossed in there with the fruit. Nay. It’s the magic dressing. Lime, mint, coconut oil, little bits of pony wings. This stuff is good. It’s easy to make ahead for a brunch, lunch or midnight snack, too. Not that I would know about that whole midnight snack thing

For the salad:

1/2 cup slices almonds 1 tablespoon turbinado sugar 8 cups quinoa, cooked according to standard directions 1 pint raspberries 1 pint blueberries 4 kiwi fruit, peeled and sliced 1/2 cup toasted coconut

For the dressing:

1/4 cup fresh mint leaves, loosely packed 1/3 cup brown rice syrup 1/4 cup coconut oil, melted 1/4 teaspoon salt juice of 6 limes (approximately 1/3 cup of juice. Use bottled key lime juice if needed)

Directions

Place the almonds and turbinado sugar into a nonstick skillet with 1/2 teaspoon of water. Heat over medium heat, stirring constantly until the almonds are toasted and the sugar begins to caramelize onto the almonds. Turn out onto a sheet of parchment paper and allow to cool.

In a large bowl stir together all ingredients for the salad. Place the dressing ingredients into a blender, puree completely, then pour over your salad. Toss gently to coat. Sprinkle with almonds, if desired. Serve immediately, or store in fridge for up to 12 hours.

www.cheekykitchen.com

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Caprese Salad

This is one of those meals that looks really fancy but actually requires no brainpower. You need three things: fresh basil leaves, fresh tomatoes, and fresh (soft) mozzarella cheese. Slice the tomatoes and cheese and stack (tomatoes first, cheese on top) with one or two basil leaves. Arrange like patties on a plate (3 or 4 per person) and sprinkle with a little olive oil, balsamic vinegar, salt and pepper. Delicious. Fast. Cheap.

http://webecoist.momtastic.com/2008/10/28/14-quick-vegetarian-recipes-for-the-hopeless-cook/

Meatless Monday – Dandelion Salad

We have gone straight from winter to summer and with that comes DANDELIONS!!

For all the amazing health benefits of dandelions check out the Leaf Ladys website lots and lots of great info….

Best when young and tender, dandelion greens make a great salad! If you’re wary about using the greens growing in the yard, you may often find them in the produce section of food specialty shops.

This is just a basic recipe, add cucumber, asparagus,spinach and radish

1/2 pound torn dandelion greens

1/2 red onion, chopped

2 tomatoes, chopped

1/2 tsp. dried basil

salt and pepper to taste

Directions

In a medium bowl, toss together dandelion greens, red onion, and tomatoes.  Season with basil, salt, and pepper.

www.allrecipes.com

Raw Veggie Rainbow Bowl

This vivid raw-vegetable bowl is an antioxidant powerhouse that delivers fibre, omega-3s and protein and is rich in vitamins and minerals. Perfect for revitalizing the body.

Ingredients

• 1 pkg  (250 g)  PC Basmati Rice, Oats and Lentil Blend
• 1-1/2 cups  (375 mL)  julienned red Swiss chard
• 1 cup  (250 mL)  baby spinach
• 1 cup  (250 mL)  julienned bell peppers
• 1 cup  (250 mL)  julienned red cabbage
• 1/2 cup  (125 mL)  chopped broccoflower
• 1/2 cup  (125 mL)  chopped avocado
• 1/2 cup  (125 mL)  broccoli sprouts
• Tahini Detox Dressing:
• 1/4 cup  (60 mL)  lemon juice
• 3 tbsp  (45 mL)  tahini
• 2 tbsp  (30 mL)  finely minced green onion
• 1 tbsp  (15 mL)  grated fresh ginger
• 1 tbsp  (15 mL)  apple cider vinegar
• 1 tsp  (5 mL)  curry powder
• 1 tsp  (5 mL)  tamari or soy sauce

Preparation

1. Cook rice blend as per package directions.

2. Meanwhile, for dressing, in small bowl, whisk together lemon juice, tahini, onion, ginger, vinegar, curry powder and tamari; set aside.

3. Pour rice blend into serving bowl. Serve hot topped with chard, spinach, peppers, cabbage, broccoflower, avocado and sprouts. Spoon dressing over rice blend and vegetables.

www.freshjuice.ca

Nearly Meatless Monday – Spinach Almond Salad

We had been invited out to a friend’s place for dinner along with another couple, and our “hostess” served the most delicious dinner.

One of the things on her “menu” was this delicious Spinach Almond Salad. YUMMY and so easy to prepare.

A little tid bit of nutritional info- 😀

Spinach is a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E ,Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
Spinach is also high in Sodium.

Spinach Almond Salad

1 pack (6 ounces) fresh baby spinach
2 Large tart apples thinly sliced
10 strips of bacon – cooked and crumbled
1 cup dried cranberries
3/4 cup slivered almonds

Vinaigrette

 1/4 cup sugar
3 tablespoons cider vinegar
2 teaspoons finely chopped onion
1/4 teaspoon salt
1/3 olive oil
In a large bowl, combine the first 5 ingredients in a blender, combine sugar, vinegar, onion and salt: cover and process until blended.
While processing , gradually add oil in a steady stream. Pour over salad and toss.