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Broccoli & Orange Almond Quinoa Salad
Jul 8, 2012

Broccoli & Orange Almond Quinoa Salad

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Broccoli & Orange Almond Quinoa Salad (before quinoa added)

This salad was created as a spinoff of the Citrus Quinoa Salad – one of my readers suggested rather than cooking the quinoa in orange juice, perhaps just cook in water and use orange juice within the salad.  Great idea!!  So with the vegetables I had on hand from this weeks CSA basket from Roots & Shoots Farm I created this baby!!!

  • 1 cup quinoa
  • 1 head brocolli & stalk, chopped (in CSA Basket)
  • 3 spring onions, chopped
  • 1 bunch parsley, chopped
  • 5-6 radishes, diced
  • 5-6 hakurei turnips, diced (see below)
  • 1/2 cup raw almonds
  • 2-4 mandarins
  • 2 oranges, juiced

Broccoli & Orange Almond Quinoa Salad

Cook quinoa in 2 cups water and let boil. Reduce heat and let simmer 15-20 minutes.  Let cool, or for a warm salad toss with veggies while warm.  Add all remaining ingredients to a bowl and toss well together!!  That’s it!!  The best part is you can use whatever veggies you have on hand, how easy is that :-)

Hakurei Turnips (round white roots) – The secret of these is eating them raw. They are tenderer, jucier, and much sweeter than a radish, and without the super spicy afterbite. People ask for ways to cook them, and I say “eat em raw!” The leaves of the turnip are delicious in a salad, or can be steamed. They are a delicate, un-spicy version of arugula.

Filed Under: Cooked Dishes, Cool Salads, Gluten Free, Lunch, Recipes, Soy Free, Vegan/Vegetarian, Warm Salads ·
Quinoa Cucumber Apricot Salad
Jul 8, 2012

Quinoa Cucumber Apricot Salad

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Cucumber Apricot Salad (before quinoa added)

I love this salad.  It’s perfect for the summer, cool & refreshing!  I’ve been making it for years, although I’m sure I received it from someone but I can’t for the life of me remember where… so if you know please tell me and I will of course add the source :-)

  • 1 cup quinoa
  • 1 cucumber, diced
  • 3/4 cup dried apricots, diced (I usually add more as I love apricots – remember to buy the “brownish” vs. “orange” colour – if bright coloured that means they contain sulphites)
  • 1 cup cilantro, chopped
  • zest from 1 lemon
  • 2 limes, juiced
  • 1 tbsp sesame oil
  • 1-2 tsp ground cumin

Cucumber Apricot Quinoa Salad

Cook quinoa in 2 cups water.  Bring to a boil, reduce heat and simmer for 15-20 minutes.  Drain well and cool.

Toss all remaining ingredients together, toss well and let marinade while quinoa is cooking.   Toss with cooled quinoa and enjoy!!

Filed Under: Cool Salads, Gluten Free, Lunch, Nut Free, Recipes, Soy Free, Vegan/Vegetarian, Warm Salads ·
Jul 5, 2012

Get ARV updates (it’s free)

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Filed Under: Other Stuff ·
Red & Green Salad
Jul 4, 2012

Red & Green Salad

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Red & Green Salad

Yummy salad using a few of the fixings from Roots & Shoot Farm first CSA share – the radishes, hakurei turnips and green onions were from this weeks CSA Share… oh my gawd, buying local organic most definitely makes a difference.. the flavour is undeniably better than eating something that’s been on a truck for a week or two (and why would that be a surprise!! :-) … so buy local whenever you can….better yet buy into a CSA to support your local farmers and get weekly veggies in season!!

Ok, nuf said… here’s my Red & Green Salad creation…

  • 1/2 head red cabbage, sliced
  • 1 bunch red chard, sliced
  • 6-8 mushrooms, sliced
  • 1 bunch (8-10) radishes, sliced
  • 1 bunch (8-10) hakurei turnips (see below)
  • 2-3 spring onions, chopped
  • 1 apple, cored and chopped
  • 1/4 cup raisons
  • 1/2 lemon, juiced
  • 1 tsp sesame oil (optional)

Mix all ingredients in a large bowl.  Toss well together and serve.

Here’s some info about Hukurei Turnips courtesy of Roots & Shoots Farm - when you buy a CSA Share they send weekly emails to let you know what’s in the share and also provide additional insights into how to enjoy the weeks blend.  I had never heard of Hukurei Turnips before…. I am now hooked, and also excited as I just found out that they will also be included in this weeks CSA share!!  Yeah….

Hakurei Turnips (round white roots) – The secret of these is eating them raw. They are tenderer, jucier, and much sweeter than a radish, and without the super spicy afterbite. People ask for ways to cook them, and I say “eat em raw!” The leaves of the turnip are delicious in a salad, or can be steamed. They are a delicate, un-spicy version of arugula.

Filed Under: Cool Salads, Gluten Free, Lunch, Nut Free, Raw Food, Recipes, Soy Free, Vegan/Vegetarian ·
Citrus Quinoa Salad
Jul 1, 2012

Citrus Quinoa Salad

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Citrus Quinoa Salad

This is my mom’s favourite salad!!  And has become one of my favourites.  Not only is it oh-so-refreshing, but you can also use whatever veggies you have on hand (i.e. a great salad for those “clean out the fridge” days :-) ).

  • 1 cup quinoa, rinsed and drained
  • 2-3 oranges fresh squeezed + water to make 2 cups liquid total
  • 1 red or green pepper, diced
  • 1/4 red onion or 2-3 spring onions, diced (red onion is nice for colour but had spring onions on hand and prefer their milder taste)
  • 3-4 celery stalks, diced
  • 2-4 carrots, grated or diced
  • 1/2 cucumber, diced
  • 1/2-1 cup tomatoes (cherry tomatoes are nice as well)
  • 1/4 cup basil (although cilantro/coriander would also be great as would a hint of mint)
  • 3 tbsp olive oil (or you can use lemon juice if you are oil-free)
  • 1/4 cup raw whole almonds (or use slivered almonds)
  • fresh ground pepper, to taste

Combine the quinoa and orange juice in a saucepan.  Bring to a boil over medium-high heat. Reduce heat and simmer, covered for about 15 minutes or until liquid is absorbed.  Let cool.

Combine all remaining ingredients together and toss well.  Add cooled quinoa (or if it’s still a little warm that’s ok too, tastes yummy as a warm salad as well!!).  Garnish with a few more almonds and serve!!  .

Filed Under: Cool Salads, Gluten Free, Lunch, Recipes, Soy Free, Vegan/Vegetarian, Warm Salads ·
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