Tag Archives: salad

Moroccan Quinoa Salad

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SALAD

3 cups cooked quinoa                                                                         

1 cup canned black beans, rinsed well

1/2 cup finely diced red onion

1/2 cup each finely diced red, yellow and orange peppers

1/3 cup diced sun dried tomato

1/2 cup olives

GARNISH

1/4 cups chopped fresh mint

1/4 cup chopped fresh cilantro

1/2 cup slivered almonds, toasted

DRESSING

1/3 cup freshly squeezed lemon juice

3 tbsp olive oil

2 tsp ground cumin

1 tsp salt

1/2 tsp sugar

Toss cooked quinoa with vegetables into bowl.  Drizzle with dressing, and just before serving mix in the fresh herbs, garnishing with the toasted almonds.

Serve with Moroccan Spice Chicken

Middle Eastern Couscous Salad

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kosher salt

olive oil

1 1/3 cup dry couscous

2 cups water

3 tbsp chopped fresh dill

3 tbsp chopped fresh flat leaf parsley

1 tbsp finely chopped fresh mint

1/2 English cucumber, quartered and finely sliced

1 1/2 med size tomatoes, diced

juice of 1 lemon

1/4 cup really good olive oil (I prefer unfiltered)

fresh ground black pepper

Cook couscous according to directions, i.e, bring water, 1 tsp salt and 1 tbsp olive oil to a boil (If you want to add an extra hit of flavour use a tsp of chicken stock extract).  Once boiled, stir in couscous and remove from heat.  After 5 minutes stir and fluff with a fork.  Allow to cool.

This recipe is based on rushing home from work and wanting a tasty, but delicious quick salad – if you have the time, and inclination – go with cracked wheat and cook according to those directions.

When couscous has cooled, add to bowl along with chopped cucumbers and tomatoes, fresh herbs.  Season with juice of lemon, oil and season with salt and pepper, to taste.  Toss well and allow to sit – serve at room temperature.

Orzo Greek Pasta

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I think all pasta recipes are really just a starting point …. I felt like a greek inspired pasta dish tonight so it was off to my favorite deli.

good quality olive oil (I prefer unfiltered)

2 cups raw dried orzo pasta

1/2 cup diced fire roasted tomatoes (canned is fine if they are really good quality)

1/2 cup crumbled feta

1/2 cup sliced kalamata olives

1/2 cup diced canned artichokes

While the pasta is cooking, prepare the tomatoes, feta, olives, and artichokes.  Drain the pasta, (reserving a bit of the cooking liquid in case the pasta needs it later).

Once pasta is cooked, toss with remaining ingredients and finish with:

freshly chopped chives, freshly minced basil leaves, a generous splash of olive oil, and salt and pepper  (if you like lemon give it a generous squeeze now also)

Serve with citrus marinated chicken, grilled eggplant and maybe even some roasted fennel for a mouth watering, but quick and easy dinner.

Toss well, taste and adjust seasonings.Image