Thai Veggie Quinoa Bowl

 From:  Thai Veggie Quinoa Bowl Recipe {Gluten-Free, Vegan}

Yields:  2 servings

1/2 cup broccoli finely diced

1/2 cup quinoa cooked according to package directions

1/2 small red onion diced

1/4 cup grated carrots

handful cilantro chopped

1/4 cup chopped green onions

2 tablespoons peanuts chopped

For the Dressing:

1 lime zest and juice (start with juice from half a lime, and add more if needed)

1 teaspoon sesame seeds

1 tablespoon gluten free tamari

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 cloves garlic minced

1 inch piece of ginger minced

In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.

In a small bowl combine dressing ingredients.

Pour dressing over quinoa and mix until combined.

Cauliflower "Rice" Tabbouleh

 Prep Time: 10 minutes Cook Time: 20 minutes Servings: Yield 5 cups Source: epicurious.com

INGREDIENTS

1/2 medium head of cauliflower (about 1 pound), coarsely chopped

5 tablespoons extra-virgin olive oil, divided

1 teaspoon (or more) kosher salt, divided

2 cups (packed) flat-leaf parsley leaves with tender stems

1 cup (packed) mint leaves

2 scallions, white and pale-green parts only, sliced

1 garlic clove, coarsely chopped

1 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

1/4 teaspoon crushed red pepper flakes

1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces

6 ounces cherry tomatoes, quartered

DIRECTIONS

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.

Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.

Do Ahead

Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

MEDITERRANEAN WARM SALAD

 From:  https://simplyvegetarian777.com/mediterranean-warm-salad/

Serves: 2

Ingredients

• Onion Red - 1 small, thinly sliced
• Zucchini - 1 small, washed and cut into thin half moons
• Bell peppers, colored - 5, cut into thin discs
• Cherry Tomatoes - ¼ cup, halved
• Black olives - 10, sliced
• Feta cheese - ¼ cup, crumbled
• Salad Greens - 2 handful. I used a mix of baby chard, baby kale and baby spinach.
• Cranberry dry - 2 tsp, optional
• Oils & Spices
• Olive Oil - ½ tbsp
• Balsamic Vinegar - ½ tbsp
• Oregano, dry - ½ tsp
• Lemon Juice - ½ tsp. 
• Salt and black pepper powder to taste
• Instructions
• 
  
• Wash the baby greens and dry completely. Divide them in 2 salad plates/bowls.
• Take a heavy pan and heat ½ tbsp. olive oil in it. Once hot, reduce the heat to medium and add onions to it. Cover and cook for 2 minutes till it becomes soft. Now cook for 1 more minute uncovered and brown lightly.
• Add zucchini slices and bell peppers. Toss them and cook for another 3 minutes till the zucchini is slightly cooked. Add oregano, salt and black pepper. Toss well.
• Add cherry tomatoes, balsamic vinegar and sun dried tomatoes. Toss well on high heat for few seconds and turn off the heat. Add lemon juice and toss again.
• Divide the warm vegetables in 2 equal parts on greens in the bowl.
• Sprinkle with dried cranberries, feta cheese and sliced olives.
• You may either crush the pita chips on top or serve on the side.
• This is a great stuffing for Pita Pockets as well.
• Enjoy a Mediterranean warm salad.

CUCUMBER TOMATO SALAD WITH FETA

 From: Bowl of Delicious

Serves: 4

Ingredients

• 2 tablespoons red wine vinegar
• 1 teaspoon sugar or honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup red onion quartered and thinly sliced (about 1 small onion)
• 2 cucumbers medium sized
• 1 pint cherry tomatoes
• 4 oz. feta cheese
• 2 tablespoons fresh parsley chopped, or other herbs such as dill, chives, or cilantro
• 1/4 cup extra-virgin olive oil

Instructions

• In a small bowl, mix together the red wine vinegar (2 tablespoons), sugar (1 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Add the sliced red onions and stir to coat. Allow to sit for 5-10 minutes, stirring once or twice.
• While you let the onions sit: cut the ends off the cucumber, slice in half lengthwise, and scoop out the seeds with a spoon. Discard the seeds and slice the cucumber thinly, about 1/4" thick. Add to a large bowl. (And if you prefer, you can peel the cucumber before cutting it.)
• Cut the cherry tomatoes in half and add to the large bowl as well.
• If your feta cheese isn't already crumbled, use a fork to crumble it and add it to the large bowl.
• Drizzle the olive oil (1/4 cup) into the small bowl with the onions, add the chopped fresh parsley (2 tablespoons) or other herbs, and mix together.
• Pour the onion mixture into the large bowl with the remaining ingredients and toss to coat. Serve immediately for best results.

Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

 From: Delish

Servings: 4

INGREDIENTS

1 c. quinoa

kosher salt

Freshly ground black pepper

1 medium Delicata squash, seeded and thinly sliced into half moons

1 bunch Tuscan kale, thinly sliced and stems removed

1/3 c. pecans, toasted

1/3 c. dried cranberries

1 tbsp. balsamic vinegar

2 tbsp. extra-virgin olive oil

1/3 c. crumbled feta

DIRECTIONS

1. Preheat oven to 425° and cover a baking sheet with aluminum foil.
2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
3. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
4. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.

DETOX SALAD

From:  http://www.eatyourselfskinny.com/my-favorite-detox-salad/

My Favorite Detox Salad!
Serves: 6 Servings

INGREDIENTS
2 cups kale
2 cups broccoli florets
2 cups brussel sprouts, roughly chopped
2 cups red cabbage, roughly chopped
1 cup carrots, roughly chopped
½ cup fresh parsley
½ cup almonds
1 to 2 Tbsp sunflower seeds

For the dressing:
3 Tbsp olive oil
½ cup lemon juice (or juice of two lemons)
1 Tbsp fresh ginger, peeled and grated
3 tsp. Dijon mustard
2 tsp. honey (or maple syrup)
¼ tsp. sea salt

INSTRUCTIONS
Using a food processor, process all the veggies up to the parsley until finely chopped and mix together in a large bowl. This may take a few batches.
Add almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad OR place in a jar and use as needed. Enjoy!

Mexican Chopped Salad

From:  https://www.rachaelraymag.com/recipe/mexican-chopped-salad

Ingredients
2 handfuls fresh corn kernels
2 handfuls chopped orange bell pepper
2 handfuls halved cherry tomatoes
2 handfuls chopped radishes
2 handfuls chopped cucumbers
2 handfuls chopped avocado
2 handfuls finely chopped red onion
2 handfuls sliced scallions
2 handfuls cilantro leaves
2 handfuls chopped romaine
Lemon juice
Lime juice
EVOO
Ground cumin
Salt
Crumbled Cotija or feta cheese

Preparation
In a bowl, toss corn kernels, orange bell pepper, cherry tomatoes, radishes, cucumber, avocado, red onion, scallions, cilantro leaves and romaine. Mix up a vinaigrette using lemon juice, lime juice and EVOO; season with cumin and salt. Toss the salad with the vinaigrette and sprinkle with crumbled Cotija or feta cheese.

Cucumber, Watermelon, and Roasted Corn Salad

From:  https://food52.com/recipes/29529-cucumber-watermelon-and-roasted-corn-salad

 Serves 6 to 8

2 ears fresh corn
2 cups diced seedless watermelon
1 hothouse cucumber, seeded and diced
1 cup crumbled feta cheese
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
2 tablespoons red wine or champagne vinegar
1/4 cup extra-virgin olive oil
Freshly ground black pepper

Preheat the oven to 350°F. Roast the corn for about 30 minutes, until tender. Remove from the oven and let cool slightly. When cool enough to handle, shuck and corn and cut the kernels off the cobs. Toss together the corn, watermelon, cucumber, feta, red onion, and basil in a large bowl. Whisk together the vinegar and olive oil in a small bowl and season with salt and pepper, to taste. Drizzle the dressing over the salad and toss gently to coat.

CRUNCHY ASIAN RAMEN NOODLE SALAD

From:  http://www.gimmesomeoven.com/crunchy-asian-ramen-noodle-salad/

INGREDIENTS:

SALAD INGREDIENTS:

1 Chinese cabbage head
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 head red cabbage
1 red pepper diced small
3-4 carrots peeled and diced
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE
3 tablespoons olive oil
1 tablespoons honey
1 tablespoons rice wine vinegar
1/2 teaspoons soy sauce
1/8 teaspoon sesame oil
pinch of salt and black pepper
DIRECTIONS:

TO MAKE THE SALAD:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits. Still, it's perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

Tabbouleh

From:  http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe.html
Prep time: 30 min
Servings: 8

Ingredients
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions
Pour the water, oil, lemon juice, and pepper into a pan and bring just to a boil.  Remove from heat, and add bulghur wheat.  Cover and let sit for 1 hour.

Meanwhile, chop the scallions, parsley, cucumber, and tomatoes.  Put all of these items into a large bowl.  When the bulghur wheat is done add to bowl.  Mix.  Serve or cover and refrigerate.  The flavor will improve if it sits for a few hours.

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

From:  http://www.myrecipes.com/recipe/roasted-asparagus-tomato-penne

4 servings

Ingredients

2 cups uncooked penne or mostaccioli (tube-shaped pasta)

12 asparagus spears

12 cherry tomatoes

4 tablespoons extra-virgin olive oil, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried herbes de Provence (rosemary, oregano, basil, fennel)

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved

2 cups baby spinach

1/2 cup (2 ounces) crumbled goat cheese

Preparation

1. Preheat oven to 400°.
2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese. 

Broccoli and Brussels Sprouts Slaw

From: http://www.bonappetit.com/recipe/broccoli-and-brussels-sprouts-slaw

active: 20 mintotal: 20 minServings: 4

Ingredients

Servings: 4

• 1 small head or ½ of a large head of broccoli
• 6 ounces brussels sprouts, trimmed, thinly sliced lengthwise
• ½ teaspoon kosher salt, plus more
• ½ ounce Parmesan, finely grated, plus more, shaved, for serving
• ¼ cup olive oil
• 3 tablespoons fresh lemon juice
• Freshly ground black pepper
• ½ cup Spanish olives
• ¼ cup unsalted roasted almonds, coarsely chopped

• Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with ½ tsp. salt. Let sit 10 minutes to soften slightly.

• Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef’s knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.

• Do Ahead: Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.

Spiced Apple Cider and Sweet Potato Quinoa Bowl

From:  http://heatherchristo.com/2015/10/11/spiced-apple-cider-and-sweet-potato-quinoa

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 4-6

Ingredients

• 3 cups apple cider
• 2 cup quinoa
• 2-3 sweet potatoes, peeled and cut into bite sized pieces
• 3 tablespoons olive oil
• kosher salt
• 2 cups kale - baby or cut up with stems removed
• 1 cup fresh apple, diced or thinly sliced
• 1/2 cup dried cranberries
• 1 cup toasted walnuts
• ¼ cup minced fresh flat leaf parsley
• Apple Cider Dijon Vinaigrette:
• 1 clove garlic
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider
• 3 tablespoons apple cider vinegar
• ¼ cup olive oil
• kosher salt

Instructions

1. Preheat the oven to 400 degrees.
2. In a small pot, add the apple cider and the quinoa and kosher salt. Bring to a simmer over medium heat and add the lid. Reduce the heat to low and simmer for 20 minutes.
3. Toss the sweet potatoes with 3 tablespoons of oil and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.
4. To make the dressing, combine the garlic, Dijon, apple cider, apple cider vinegar and olive oil and puree until smooth. Season to taste with kosher salt.
5. When the quinoa is finished, fluff with a fork and let cool slightly. Toss the quinoa with the red onion, dried cranberries and parsley along with a few tablespoons of the dressing. Season to taste with kosher salt.
6. On a bed of baby kale pile the quinoa and then arrange the roasted sweet potatoes, apples and walnuts on top and drizzle with the dressing.

Superfood salad

From: http://www.jamieoliver.com/recipes/vegetables-recipes/superfood-salad/#5vg60sFi8HEAFKgd.97


Ingredients


• 2-3 sweet potatoes
• 1 pinch of dried chilli flakes
• 1 pinch of ground coriander
• 1 small pinch of ground cinnamon
• olive oil
• sea salt
• freshly ground black pepper
• 1 cup quinoa
• 1 head broccoli
• 1/4 cup mixed nuts , such as walnuts, almonds and Brazil nuts
• 1 pomegranate
• extra virgin olive oil
• 2 limes , juice of
• 1 splash of balsamic vinegar
• sprouts
• 1 fresh red chilli
• 1 ripe avocado
• To serve:
• sprouts
• 20 g feta cheese


Method

Preheat the oven to 200ºC/400ºF/gas 6. Scrub and chop the sweet potatoes into 1/2 inch or bite size chunks. Place into a roasting tray with the chilli flakes, ground cinnamon, a drizzle of olive oil and a little salt and pepper, then toss well. Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.

Meanwhile, cook the quinoa according to the packet instructions in a medium pan of boiling salted water. Click off and slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender. Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.

Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly. Halve the pomegranate and squeeze the juice from one half into a large bowl. Add 3 times as much extra virgin olive oil (I didn't think it needed this much oil), the lime juice and balsamic vinegar. Whisk well and season to taste.

Add the cooled broccoli and sprouts to the dressing. Finely slice the chilli and add to the bowl along with the quinoa and sweet potato. Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh. Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, place sprouts on top, then serve with a crumbling of feta cheese.

Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/superfood-salad/#2ptx1VAyxuQ0RbFt.99

Black Bean Salad with Corn, Red Peppers and Avocado

From: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
Servings: 6-8
Ready in 30 minutes


Ingredients
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped


Instructions

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Warm Spinach Feta and Orzo Salad

servers:  4
From: http://www.grouprecipes.com/18487/warm-spinach-feta-and-orzo-salad.html
Ingredients

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• 1/4 cup orzo (rice-shaped pasta)
• 2 tablespoons crumbled feta cheese
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• Freshly ground black pepper
• 3 cups baby spinach leaves (no stems)
• 2 tablespoons chopped red onion

• In a small saucepan, combine 2 cups water with 1/4 teaspoon salt.
• Bring to a boil over medium-high heat.
• Add the orzo and cook until al dente, about 7 minutes.
• Meanwhile, combine the feta, olive oil, vinegar, a large pinch of salt, and pepper to taste in a medium bowl.
• Drain the orzo through a strainer (not a colander—some of the orzo may escape through the holes!) and add to the bowl.
• Gently stir to coat the orzo with the dressing.
• Add the spinach, onion and toss once more.

Pear salad

From: Health.com
servers: 4

10 cups mixed baby lettuce
2 red Bartlett or other red skinned pears
1/4 cup walnut halves, toasted and roughly chopped
3 tablespoons walnut oil
1 tablespoon red wine vinegar
1 tablespoon water
1 teaspoon Dijon mustard
a pinch of sugar
a little black pepper
seeds from a pomegranate

Place lettuce, pear wedges, and walnuts in a bowl; In a separate bowl whisk oil, vinegar, water, mustard, sugar, and pepper; Dress salad; Top with pomegranate seeds.

Wilted Spinach Salad with Warm Feta Dressing

Wilted Spinach Salad with Warm Feta Dressing

• 1 9-ounce bag fresh spinach leaves
• 5 tablespoons olive oil, divided
• 1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
• 1 7-ounce package feta cheese, coarsely crumbled
• 2 tablespoons Sherry wine vinegar

Preparation

Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.