quinoa Archives -

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.

Technically it is still summer- the last day is September 22nd, and it sure feels like summer here still with hot temps and high humidity. So let’s celebrate summer while we still can- with wonderful summer flavors. These flavors come together is this fresh and light salad- bright asparagus, juicy corn, and tangy lemon and parsley.

I love a light salad on a hot summer day. It doesn’t leave you feeling too full and weighed down. This salad is super healthy, and has protein thanks to the amazing quinoa. I love quinoa, and often use it as a substitute for rice and other grains. Medical News Today says “quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids.” -which is why it is an excellent choice! I even use it to make Cricket’s Favorite Dog Chow sometimes, subbing it for the rice or using both rice and quinoa. She likes it too!

To get the extra WOW flavor factor, this recipe calls for broiling the corn and asparagus. The corn will pop in the oven once it’s close to being done, so keep an ear and eye on it! The blistered corn tastes so sweet, crunchy, and smoky- it would make a great snack all on its own. The fresh figs bring a wonderful sweet balance to the flavorful salad, but if you can’t find fresh ones, just sub in some dried ones- also excellent! Enjoy! Make sure to savor these summer days before they are gone- I know I am!!!

(Source: http://www.medicalnewstoday.com/articles/274745.php)

Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.

1 cup dry quinoa (makes about 2.5 cups cooked, paleo: sub for cauliflower “rice”)
2 ears of organic corn (Paleo: sub for roasted sweet potato cubes, cut off kernels)
1 12 oz package of thin asparagus (if you get regular asparagus adjust cooking time, trim ends and cut into 1″ lengths)
¼ cup of red onion (chopped fine)
2 tablespoons olive oil
dash of salt and pepper
optional: ¼ cup of dried figs (chopped)

Dressing:

6 tablespoons extra virgin olive oil
2 tablespoon fresh lemon juice
1 tablespoon maple syrup
3 tablespoons fresh parsley (chopped)
dash of salt and pepper

Preheat oven to broil and adjust rack to the top shelf.
Mix the asparagus with 1 tablespoon olive oil and dash of salt and pepper.
Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp(if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)
Repeat the same with the corn (corn will make a “popping” noise and that means it’s done!)
Boil 2 cups of water and add quinoa, cook according to directions.
In a small blender mix the dressing ingredients and add salt and pepper according to taste
In a large bowl mix cooked quinoa, charred corn and asparagus, red onion, and figs.
Add and mix in dressing (you may not need it all), and add extra chopped parsley on top for garnish.

This fresh and summery salad is bursting with Italian flavor.

Do you grow tomatoes in the summer?

Or do you buy local tomatoes from the farmers market or veggie stand?

If so, than you know how amazing a fresh, juicy and sweet a tomato can be!

There is nothing that compares to the taste of summer tomatoes, sprinkled with a dash of salt, some fresh basil and a drizzle of olive oil! Am I right?

If you love fresh Italian flavors, like me, than you will love this recipe for sure! The ripe summer tomatoes, fragrant basil, and red peppers offer up a wonderful bouquet of sweet fresh flavor that you will deeply enjoy!

Besides having amazing flavor, this salad is highly nutritious and well balanced. The beans and quinoa provide a nice energy boost by supplying protein, which will leave you feeling comfortably full and satisfied! The tomatoes are a excellent source of vitamin C, biotin, vitamin K, phytonutrients and lycopene. Lycopene is a powerful antioxidant that plays an important role in bone health, and the tomatoes’ phytonutrients support a healthy heart (they have been shown to have anti-aggregation properties (prevents clumping of blood)).

Another awesome thing about this salad is how easy it is to make! You can have it ready in under 15 minutes. Just cook up some quinoa, open a can of white beans, chop up the veggies, and top it all off with olive oil and a drizzle of balsamic reduction! Ready to try some?

Did I mention it’s beautiful to look at too? So colorful! Enjoy 🙂

(Source: www.whfoods.com)

Tuscan White Bean and Quinoa Salad {Healthy, Gluten-Free, Vegan}

Quinoa and white bean salad with tomatoes and basil.

1 cup quinoa (makes 2.5 cups cooked, Paleo- can sub for 1 cup cauliflower “rice”)
1 can white beans (omit for paleo)
½ cup cherry tomatoes (halved)
¼ cup sweet red pepper (diced)
¼ cup red onion (chopped)
2 tablespoons of fresh basil (chopped fine)

Dressing:

4 tablespoons of extra virgin olive oil
1 ½ tablespoons of fresh lemon juice
¼ teaspoons of salt
¼ teaspoon of pepper
2 tablespoons balsamic reduction

Cook the quinoa according to directions and place in a large bowl.
Mix in the drained and rinsed white beans, tomatoes, red pepper, red onion, and basil.
In a small blender combine the olive oil, lemon juice, and salt and pepper.
Drizzle dressing onto the salad and mix.
Place the salad into the serving bowl or dish and drizzle balsamic reduction on top, and garnish with extra basil.