I had made Barley and Quinoa as separate dishes, so I thought it may be nice to combine them and make a salad platter. I steamed some frozen carrots and peas, sautéed Cremini mushrooms finely chopped and added them to … Continue reading
BUTTERNUT SQUASH WITH TOMATO SAUCE AND YOGOURT Now with the cold weather fast approaching I feel the need for something warm and substantial during my vegetable lunch consumption. The other day, when I went to a Middle Eastern restaurant, I … Continue reading
QUINOA AND CHICKPEA SALAD I had some prepared Quinoa and Chickpeas in the refrigerator, so I decided to combine them to make a salad with some roasted red peppers. I accompanied this combination with blanched kale, tomatoes, asparagus, … Continue reading
AMARANTH SEEDS AND BUCKWHEAT (KASHA) SALAD Now that the weather is turning cold I find myself looking for choices with more substance. This time I decided to try Amaranth seeds and paired it with Buckwheat (Kasha) to make a salad … Continue reading
Wanted desperately to have bread, so I decided to just go for the veggies without comprising with cheese or some other protein! This is what I came up with: blanched kale, cucumbers, avocado, celery and shredded carrots! Some slices of my favorite multigrain baguette and I was done! The extra virgin olive oil and vinegar, with salt and pepper added to taste, always add to the flavor!
SPINACH AND SLICED BEEF SALAD, WITH SHAVED PARMESAN CHEESE AND SLICED RAW ALMONDS WITH EXTRA VIRGIN OLIVE OIL, BALSAMIC VINEGAR, HONEY AND DIJON MUSTARD SALAD DRESSING.
Just to change the menu, I decided to make use of leftover steak from last night’s dinner. I sliced it very thinly. I prepared a vinaigrette dressing with extra virgin olive oil, white balsamic vinegar, ½ tsp. of honey, ½ tsp. of Dijon mustard, salt and pepper to taste. I first coated the sliced steak with the dressing, then coated the spinach, combined them and added the shaved parmesan cheese and sliced almonds. I often do this when I have some type of meat leftover!
QUINOA SALAD WITH ROASTED VEGETABLES, YELLOW AND RED TOMATOES, CUCUMBERS, YELLOW PEPPER AND AVOCADO PLATTER
I found myself particularly hungry and, since I had some roasted vegetables from the day before I decided to vary my menu. I made a Quinoa salad with all of the roasted vegetables that I had on hand, specifically red onion, red and orange peppers, zucchini and eggplant, and I complimented the resulting salad with my normal fresh vegetables… tomatoes, cucumbers, yellow peppers and half of an avocado. I decided to go with my protein intake, so I added to the quinoa salad some shaved parmesan cheese and 1 1/2 tablespoons of sliced raw almonds. Extra Virgin Olive oil, white balsamic vinegar, and salt and pepper to taste. No bread for me this time! I can tell you, I barely finished my platter and I was so satisfied that I did not have a real dinner at night. I had a bowl of vanilla yogurt later in the evening!
With summer here, you can easily make this quinoa salad for dinner consuming as much as you require to feel satisfied, and in turn just have a fresh vegetable plate for lunch, perhaps adding some other type of vegetables to satiate your hunger.