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To us, the best salads include warm grains, raw vegetables, creamy cheese, crunchy seeds, and a tangy, slightly sweet dressing. If you have one, use a mandoline or Benriner slicer to cut them, and the radishes, too; a peeler also works well with the asparagus.
Click here to see 5 Recipes That Are Keepers
For the salad
- 1 Cup quinoa, rinsed
- 2 Cups low-sodium chicken broth or water
- Salt and pepper, to taste
- 1/2 Pound asparagus, very thinly sliced lengthwise
- 2 large radishes, very thinly sliced crosswise
- 1/4 Pound sugar snap peas, very thinly sliced lengthwise
- 1/4 Pound Brussels sprouts, very thinly sliced crosswise
- 3 Tablespoons olive oil
- Fresh lemon juice, to taste
- 1/4 Cup toasted pumpkin seeds
- 1/2 Cup crumbled goat cheese
- Carrot-Ginger Dressing (recipe below)
For the Carrot-Ginger Dressing
- 1/2 Pound carrots, chopped (about 4 carrots)
- 3 Tablespoons rice vinegar or white-wine vinegar
- 1/4 Cup grapeseed or vegetable oil
- 1 Teaspoon white miso paste
- 1 Tablespoon honey
- Juice from 1/2 a lime
- 1 Tablespoon sesame oil
- One 3-inch piece of fresh ginger, peeled and roughly chopped
Roasted carrot, mung bean, tomato and quinoa salad
Deena battles the summer heat with a veg-packed salad, utilising the time in the kitchen to spend some quality time with her son, and introduce him to the joys of organic vegetables in the process. The result is a delicious quinoa salad recipe that's packed with roasted carrots, fresh tomatoes and vibrant spices.
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It was far too hot to go out today and that’s not something I often say. Unlike my toddler, I don’t much feel like rushing around and the absolute last thing I want to do is stand over bubbling pots of simmering concoctions in this heat.
Cue my salad of sweet roasted carrots, nutty pink (paprika- and turmeric-stained) quinoa, refreshing mung beans and juicy tomatoes, wrapped up in an umami-style miso dressing spiked with coriander, cumin, chilli and curry leaves.
So, instead of growing irritable in the park with kiddies galore and lugging around drinks, sun cream, hats and changes of clothes. we stayed in and washed mountains of lightly soiled organic vegetables.
I stood my boy at the sink and we chatted over the washing of gigantic and crisp lettuce leaves, shiny courgettes, bulbous spring onions, feathery-headed carrots (apparently Rory the rabbit loves them) and even broad beans, which we ate raw. I have to say, the flavours of the vegetables on their own are intense and a reminder that vegetables really don’t have to be just a side dish.
The carrots are the star of this dish, just look at them… intense in their wrinkly, roasted skins. A lot of people throw away the feathery greens but for goodness sake, keep them! They add fabulous texture to a salad and unsurprisingly, taste very carroty.
This is not posh nosh, but the quality and balance is there and you know, just making this salad with my boy has been an incredibly enjoyable and enriching experience.
A Refreshing, Raw-Vegetable Quinoa Salad Recipe To Serve All Spring
It&rsquos no secret we&rsquore big fans of quinoa (it&rsquos healthy and delicious, and once you know how to cook it, a total breeze to make), and it seems we&rsquore not the only ones. Keepers&rsquo authors Kathy Brennan and Caroline Campion also have a soft spot for this tasty seed.
&ldquoTo us, the best salads include warm grains, raw vegetables, creamy cheese, crunchy seeds, and a tangy, slightly sweet dressing. This one has all that and is also so substantial and satisfying that it&rsquos an ideal one-bowl meal for those (possibly rare) nights when it&rsquos just you and the remote. If you&rsquove only eaten Brussels sprouts and asparagus cooked, you&rsquoll be surprised at how good they are when raw and very thinly sliced. If you have one, use a mandoline or Benriner to cut them, and the radishes, too a peeler also works well with the asparagus.&rdquo
Here, how to whip up their one-bowl wonder.
QUINOA SALAD WITH SHAVED RAW VEGETABLES
(Serves 4 to 6)
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth or water
- Salt and pepper
- ½ pound asparagus, very thinly sliced lengthwise
- 2 large radishes, very thinly sliced crosswise
- ¼ pound sugar snap peas, very thinly sliced lengthwise
- ¼ pound Brussels sprouts, very thinly sliced crosswise
- 3 tablespoons olive oil
- Fresh lemon juice
- ¼ cup toasted pumpkin seeds (pepitas)
- ½ cup crumbled goat cheese (about 2 ounces)
- Carrot-Ginger Dressing (recipe follows)
- In a medium pot, combine the quinoa, broth, and a pinch of salt and bring to a boil over high heat.
- Reduce the heat, stir once, and simmer, covered, until the ­quinoa is tender and the liquid is absorbed, about 15 minutes.
- Let rest, covered, for about 5 minutes, then fluff with a fork and transfer to a large bowl.
- Add the asparagus, radishes, sugar snaps, Brussels sprouts, oil, and a big splash of lemon juice and gently toss to combine.
- Add the pumpkin seeds and cheese, season with salt and pepper, then gently toss again.
- Check the seasonings and serve with the Carrot-Ginger Dressing. (You can toss the salad with the dressing in the bowl, but it muddies the look a bit, so we prefer to serve it on the side and let everyone help themselves.)
This is our version of the beloved Japanese restaurant classic. It&rsquos light and refreshing with a tangy sweetness balanced by a pop of ginger. Use it on salads, vegetables, tofu, or whatever else you like.
Here Is Your Crunchy Cashew Thai Quinoa Salad Recipe With a Mouthwatering Ginger Peanut Dressing:
For the salad
- 1 cup white quinoa
- ¾ cup shredded red cabbage
- ½ red bell pepper, diced
- ¼ cup chopped coriander
- 1 corn cob, kernels removed
- ¼ cup fresh peas
- ⅓ cup cashews (toasted or raw)
For the dressing:
- ¼ cup all natural peanut butter
- 2 tsp. freshly grated ginger
- 3 Tbsp. soy sauce
- 1 Tbsp. coconut nectar
- 1 Tbsp. rice vinegar
- 1 tsp. sesame oil
- ⅛ cup water
To make the dressing, blend all ingredients until smooth and creamy. Set aside until ready.
Place the quinoa in a saucepan or rice cooker and cover with 1½ cups water. Bring to a boil and then simmer for 10 to 15 minutes until the water has absorbed. Allow to sit for 10 minutes or so while you make the salad.
Place the cabbage, capsicum, coriander, corn, and peas in a large bowl and mix well.
If you wish to toast the cashews, place them on a hot grill for five minutes or so, turning them to evenly cook. Be sure to keep an eye on them and remove from the heat once they are golden.
Add the quinoa and cashews to the vegetables and mix everything together. Add the dressing and mix one final time to combine. Garnish with cashews and coriander to serve.
Quinoa and Shaved Carrot Salad with Chickpeas, Currants and Cashews
This post was originally published here on June 7, 2013. I’ve since updated the photographs and made some minor modifications to the recipe ever. This is a great make-ahead salad. I hope you try it out!
I only lasted 6 days post-accident before I wandered back into my kitchen.
I was equal parts bored, frustrated and anxious (and generally just sick of sitting on my couch), so I decided to give it the old college try. And here’s what I learned: cooking with only one functional arm is HARD!
I know. I know. Not a big revelation. But still. There have been so many things that have become surprisingly challenging. Things that I took for granted before. Like grinding pepper. Or using a can opening. Or scraping cake batter from the sides of a mixing bowl.
I could go on and on and on. But I won’t. Because overall, I’m lucky. Normal tasks have certainly been cumbersome. But they are still very much do-able. And for that, I am grateful.
Given my current situation, I decided re-making and re-shooting an old recipe would be easier than going through the whole process of creating and testing out a brand new recipe. So I dug into my archives and pulled out this Quinoa and Shaved Carrot Salad with Chickpeas, Currants and Cashews. It seemed simple enough to prepare. And it had a short ingredient list to boot. But of course, some unanticipated challenges arose (i.e. the whole can opener thing I aforementioned).
But I made it work. And I’m happy that I did. Because it’s a great recipe for anyone and everyone to have in their arsenal. You could file this one under the “no sad desk lunches” category. Or maybe the “meal prep” category. Or maybe just the “I have nothing else in my house except a few pantry and refrigerator staples” category. Because it’s one of those recipes that’s easy, customizable (you can use any color quinoa, any dried fruit, any nuts, etc.) and you can eat it as is (warm or cold), or pile it on top of a bed of mixed greens to help stretch it out. I was very happy to have it on hand all week for quick, no fuss lunches and dinners. A total life saver with a busted arm!
If you have any EASY (= key word), healthy recipes that are favorites in your house, send them my way. I could use a few more simple go-to dishes in my rotation while I’m on the mend!
How to Make a Quinoa Salad
This is a super simple salad and can be made with whatever you have in the fridge for roasting. I love the flavour combinations though of beetroot, carrot, red onion and zucchini. The beetroot brings such a vibrant colour to the salad and I love the earthy flavours. As well as the roast veggies, you add some greens, cooked quinoa, feta, pine nuts and balsamic glaze to bring it all together.
What is Quinoa and How do you Cook it?
Quinoa is a gluten-free seed and a popular superfood. Quinoa is extremely healthy and a great source of fibre and protein. I love adding quinoa into my salad, or substituting rice in curries for quinoa as well. It’s great because it makes you feel fuller for longer and adds depth and heartiness to your dishes.
Cooking quinoa is really easy! You need some quinoa, some water and a little salt. Quinoa comes in a variety of colours – white, black or red. For this recipe, it doesn’t matter what type you use. I typically like the tri-colour quinoa, however, I only had white quinoa on hand when I made this veggie salad.
- Rinse your quinoa thoroughly. Quinoa can get a bitter flavour to it if it’s not rinsed well. I rinse my quinoa under cold water for a few minutes and then strain.
- Add your quinoa to your pot of salted water. The quinoa to water ratio is 1:2. To make one cup of cooked quinoa, you need 1/3 cup raw quinoa and 2/3 cups of water.
- Bring to the boil, then reduce heat and simmer for about 15-20 minutes, or until the water dissolves.
- Fluff the quinoa with a fork and it’s ready to serve.
How to Roast Your Vegetables
For this roast vegetable quinoa salad, I used beetroot, red onion, carrot and zucchini. The vegetables do cook at different times, so you’ll want to cook your beetroot for a little bit longer than the rest of the vegetables.
You’ll want to toss your vegetables in about a 1 tablespoon of olive oil and season with salt and pepper. Then heat in a 400F degree oven until the vegetables are softened. General cooking times are
- Beetroots – 40 to 45 minutes
- Red onions – 30 minutes
- Carrots – 30 minutes
- Zucchini – 15 minutes
As long as the vegetables are soft and caramelised (without being burnt) you should be fine!
Tying your salad altogether
To tie this salad all together, you’ll want some greens. I am obsessed with baby kale at the moment, but you could also use spinach or arugula. I add some feta for a little creaminess, pine nuts for some crunch and top it off with balsamic glaze. Balsamic glaze is easy to find in supermarkets. It’s a thickened balsamic vinegar with a slight sweetness to it. I love using it instead of making a salad dressing because it’s super thick and delicious.
This salad is one of the easiest salads you can pull together. It’s quick and easy, great for weekly meal prep or for an easy weeknight meal! Staying healthy during winter doesn’t have to be hard!
Healthy Quinoa Salad
There’s so much to love about this superfood salad! Kale and quinoa make a rockstar combo studded with carrots, corn, bell pepper, green onion, and edamame, then tossed in a fresh and flavorful homemade dressing. I could pretty much make this every week and never tire of it. It’s crazy tasty and a fantastic way to up your veggie intake!
I used regular white quinoa for this recipe but feel free to try it with red or tri-color quinoa as well!
Asian Slaw with Quinoa and Sesame Ginger Dressing
This is the chopped Asian salad you can make ONCE and eat ALL week! It's made with simple, everyday produce and pantry ingredients, which makes it extremely versatile and budget-friendly.
If you like to meal prep salads for lunch or dinner, this one holds up nicely through the week and travels well!
I love the simplicity of an Asian cabbage salad because it turns everyday produce like cabbage into a devourable Asian slaw that eats just like a salad. The quinoa adds nutrients, texture, and volume, making it even more healthy and budget-friendly!
Asian Carrot Salad with Cucumber, Avocado and Ginger Sesame Dressing Vegan Asian carrot Salad made with thin slivers of cucumbers, avocados and carrots, topped with a creamy home made ginger carrot sesame dressing, toasted sesame seeds and Sriracha. Fresh and healthy! Gluten Free too. Get ready for the best salad dressing of your life. Happy belated birthday to meeee. Yep, yesterday was my birthday and I turned a whopping twenty EIGHT. Well into my late twenties by now, and if I had to round to the closest decade that would be 30. Whoa. When did that happen? Considering in my 27th year I just barely managed to accomplish what I had planned for myself on my 22nd birthday, I am not quite ready for 28. Though somehow I feel like everybody else must always feel the same way. I mean do you ever meet someone turning an age and feeling as if they have already set out and accomplished everything they wanted to by then and then some? Just answer no to that one. Don’t even think of telling me you’ve ticked everything off your to do list for the next five years. We can’t be friends then. It’s too early in my 28th year to start thinking of grown things like goals I’ve set for myself or anything serious like that. Let’s just talk about food for now. So how did I celebrate you ask? With lots of birthday cake? Umm absolutely not. If you know me you know my celebration food is sushi. Has been for years and I hope that never changes. So naturally all I wanted on my birthday was lots of sashimi, sushi rolls (soft shell crab roll is my favooorite) and all sorts of Japanese deliciousness (hamachi kama anyone?). No dessert necessary. Anyone else out there like me? I mean how could I save any stomach room for puffy and thick birthday cake when I had a full platter of sashimi to dip into little saucers of tamari. I mean there was absolutely no way I was even batting an eye at that dessert menu. Let’s keep the savory food coming. Isn’t Japanese food the best? And Japanese flavors the very very best? Well let’s keep that theme going except in the form of a vegan Asian carrot salad today. After a week in Florida with one of my favorite people in the world, it is hardcore salad and daily run time. It’s simply wrong how many minutes you need to run for to burn off a single slice of Pizza Hut pizza, and I just so happened to consume about 30 of those. Not one of my strongest, healthiest moments. Had to get those last junk food cravings in before I turned a year older. So there’s going to be a whole lot of low carb high protein eating this week. With lots and lots of salad greens and fresh juices. But for now let’s start with this Vegan carrot Asian salad with ginger carrot dressing. You know that salad dressing some Japanese restaurants bring out with the house salad? It’s not smooth, a bit chunky, and not super creamy but a little bit, and you kind of get that ginger and carrot flavor. You know what I’m talking about? Well that’s what I set to re-create here. I love that dressing, yet know that a home made version is so much better. So in a food processor throw in a bunch of these awesome ingredients and let the dressing for this vegan Asian carrot salad come to life. Then pour that on top of a bowl of cucumber, avocado and carrot ribbons. And yes I even turned the avocado into ribbons. Use either a vegetable peeler, mandolin, or cheese cutter (is that what they’re called?) to get long thin slivers resembling ribbons. This is my new favorite way to eat vegetables. The whole diced and chopped cubes are boring. Thin slivers is where it’s at. I love the soft gentle texture and consistent thickness that is hard to get if you’re hand chopping. Have you tried veggie ribbons in salads before? Best thing ever or what? Mix those slivers together, top with dressing, sesame seeds and Sriracha for you new favorite vegan Asian carrot salad. You’ll want the full batch of dressing to use all week long on all your salads. Trust me on that one. I love to eat this vegan Asian carrot salad with chopsticks to make the experience even more authentic and Japanese. But you can use a fork instead (especially if you don’t want to slow yourself down) Another Asian themed salad that I love is my Dried Tofu Salad. You could easily serve this salad with Broiled Oysters with Asian Sauce or Boiled Oyster Recipe with Spicy Mayo Panko Sauce for a full meal. Sunshine Slaw with Quinoa
As promised! Here’s the first salad made with my new salad dressing obsession. It’s colorful, nutrient-rich and full of fresh flavor. The creamy yogurt-based honey-mustard dressing straddles the line between creamy and vinegar-based slaws, and quinoa mediates the crunch.
This slaw is refreshing and unique, and I can’t keep going back for more. It’s the perfect recipe for making with your leftover vegetables, since you can use any combination you’d like.
This recipe is helping me meet my resolution to eat more cruciferous veggies this year (think cabbage, broccoli, Brussels sprouts, etc.), since they’re exceptionally nutritious.
Before you get started, I have some recipe notes for you. If you want to save some prep time, you can use store-bought slaw mix instead of shredding your own vegetables.
You can also leave out the quinoa, for simplicity’s sake or for a more traditional slaw texture. You might need a little less dressing than suggested, but that’s easy enough.
At first, I couldn’t decide if I liked cilantro or parsley better, so I listed them both as options. I preferred the cilantro in leftovers but I know some of you can’t stand the stuff, so if that’s the case, use parsley. I like this slaw best the day it’s made, but leftovers pack great for lunch.
If you’re a fan of my simple seedy slaw, quinoa broccoli slaw or crunchy Thai peanut salad, you’re going to love this one!