Archive | Salad RSS for this section

Quinoa Salad – With a bit of a kick.

Quick & easy!

  • 3 C cooked Quinoa
  • 3 Carrots (peeled & diced)
  • 1 Zucchini (diced)
  • 1 Red Pepper (diced)
  • 1 can Black Beans (rinsed well)
  • 1/2 – 1 C chopped fresh Parsley
  • 2 – 4 tbsp minced Jalapeño ( I used ones out of a Jar)
  • juice of 2 Lemons.
  • 1/4C (or slightly less) Olive Oil
  • Salt (to taste)
  • 4 tsp Cajun Spice

First combine all the ingredients listed above into a large bowl and stir well (apart from the Quinoa, Olive Oil & Salt) .

Lastly add the Quinoa & Olive Oil into the same bowl, stir in well and then season to taste with Salt.

I’ve found this keeps OK in the fridge for up to 2 days without drying out too much as the Olive Oil helps keep things moist.

photo 1-1

Advertisements

Chickpea & Carrot Salad

This can be served as a side salad or as the main dish. Today I prepared it along with some Dolmades

  • 1 – 398ml can of ChickPeas, drained & rinsed
  • 2 cups grated Carrot
  • 2 small Red Peppers, diced
  • 3 Spring Onions, thinly sliced
  • 1 Avocado, diced
  • 1/3 cup Cilantro
  • 1/3 cup Raisins
  • 2 tbsp Red Wine Vinegar
  • 1/2 tsp Cumin
  • Salt & Pepper, to taste
  • Combine the Chickpeas, Carrot, Red Pepper, Avocado, Raisins & Spring Onions into a large bowl. Add the Cilantro, Red Wine Vinegar, Cumin, Salt & Pepper and mix through thoroughly.
  • I tend to vary the quantities of Raisins, Cilantro, Red Wine Vinegar & Cumin depending on how I feel, so there are no hard & fast rules here.
  • Total prep time  10 mins