yumyumyummers

Posts Tagged ‘fibre’

blueberry & red quinoa bean salad

In appetizers, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, side dishes, vegetarian on 02.25.12 at 3:12 pm

quinoa — golden. red. black. any difference in taste? not really, but the red quinoa definitely adds a vibrant burst of colour to this simple gluten-free salad. beauty.

check out this organic red quinoa that i recently picked up at one of my fave local markets in town — casel marché. i thought red quinoa would be perfect for this easypeasy salad featuring a hearty bean medley — awesome as a fab side or a main dish. it’s inspired by (and adapted from) a recipe from my fave cooking show on the telly – cbc’s best recipes ever (thanks, kary osmond!).

for another spin on this recipe, check out this previous yumyumyummers post.

the red quinoa:
– bring to a boil: 1 cup (250mL) organic red quinoa & 1.5 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff with a fork

the dressing:
in a large bowl, whisk together the following ingredients:
– 3 tbsp extra-virgin olive oil
– 1 tbsp honey
– 1 tbsp organic apple cider vinegar
– pinch of sea salt
– season w/ ground rainbow peppercorns

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four-bean & avocado quinoa salad

In appetizers, culinary experiments, dinner, easy weeknight meals, lunch, side dishes, vegan, vegetarian on 01.10.12 at 10:59 pm

happiness. i think i just found my new go-to salad.

so i’m still on my salad kick for the new year… and in the spirit of culinary experiments, i figured i’d try introducing a new healthy ingredient to my kitchen. <drumroll, please…> beans! <toot, toot!> ok, so that’s not the sound of a drumroll, but you get my point. haha! beans are a great source of protein and fibre, though i’ll admit they aren’t a pantry staple in my kitchen. other than the occasional slowcooker chili, i haven’t really ventured into the land of cooking with beans. but, as they say, in with the new year…

here’s an easypeasy salad featuring a hearty bean medley — awesome as a fab side or a main dish. it’s inspired by (and adapted from) a recipe from my fave cooking show on the telly – cbc’s best recipes ever (thanks, kary osmond!).

the quinoa:
– bring to a boil: 1 cup (250mL) organic quinoa & 2 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff with a fork

the dressing:
in a large bowl, whisk together the following ingredients:
– 3 tbsp extra-virgin olive oil
– 2 tbsp honey
– 1 tbsp organic apple cider vinegar
– pinch of sea salt
– season w/ ground black peppercorns

the salad:
in the same bowl as the dressing, toss together the following ingredients until well combined with the dressing:
– 1 large can (approx 500mL) bean medley (drained, medley includes red kidney beans, romano beans, chickpeas & black-eyed peas)
– 1 cup organic quinoa (cooked)
– 1 haas avocado (pitted, halved, sliced)
– 1 yellow bell pepper (pitted & thinly sliced)
– 1/4 cup fresh organic cilantro (stems removed, finely chopped)
– season w/ 1 tsp ancho chile powder (divided)

adapted from best recipes ever

food styling:
– dish up and serve immediately
– also serves well chilled, or packs nicely as a healthy lunch for the next day! <toot-toot!>

happiness. :)

roasted beet & blueberry spinach salad

In brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, roasting, spa food, vegetarian on 09.11.11 at 10:34 pm

bring on the beets! i think i’m still in a food coma from indulging in all the rich, delish food on my culinary adventures this summer. what better way to up the ante on the post-vacation cleanse than a gluten-free beet salad.

i thought i’d take a new spin on a previous yumyumyummers recipe for roasted beet & watercress salad — with baby spinach, fresh blueberries & black japonica rice this time around.

best to start cooking the japonica rice before you start prepping the beets, as it takes about an hour to cook the japonica rice.

black japonica rice:
in a small pot, add the following ingredients:
– 1 cup black japonica rice & 2 cups of water
– bring to a boil (covered)
– once boiling, stir once & reduce heat to simmer. replace lid & simmer for 45min until water is absorbed into grains.
– remove from heat & allow to sit for approx 10min before removing lid. set aside.
– fluff with fork

pre-heat oven to 400F

roasted beets:
– 10-12 small beets (chopped into bite-sized chunks)

(tip: wash beets gently w/ cold water. best to handle raw beets in the kitchen sink, to avoid staining your countertops. i would not recommend using your fave dishcloths, as cooking with beets can be a messy endeavour!)

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