Quinoa Edamame Salad

I have made this a few times, just haven't had time to post the recipe.  The original recipe can be found at The Girl Who Ate Everything.  I did tweak it and below is what I do.

2 cups uncooked quinoa
4 cups water
1 teaspoon salt
1 cup celery, sliced
1 small bag of frozen corn, thawed under warm water
1 (15-oz) can chick peasbeans, rinsed and drained
1 heaping cup dried cranberries
1 (12-oz) package edamame, cooked and shelled
2 red bell peppers, diced (or you can use any color)
1 cup sliced almonds (or any nut you like)
3 Tablespoons olive oil (more or less to taste)
5 Tablespoons lime juice (more or less to taste)
salt and pepper to taste


Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a cookie sheet that has been lightly oiled with olive oil and fluff with a fork.  Spread it out to let it cool faster.

I do like to roast my chick peas and edamame for better flavor.

Add remaining ingredients and toss to combine. Add salt and pepper to taste.

I like to portion this out into small plastic containers.  This makes 12 cups.

August 27th Lunch

Bagged Salad mix with extra peppers, carrots, mini cucumber slices, Roast Beef and Ham

Fruit Sides: Apple Slices, Strawberries and Nutella

Snacks:  Chocolate Chip Z Bar and Pretzels (that she also dips into Nutella)

Orange Capri Sun

August 25th Lunch

Bagged Salad mix, extra carrots, snap peas, cucumbers, honey ham, tomatoes, Colby Jack cheese, sliced almonds and Craisins with Balsamic Vinaigrette.

Fruit: cantaloupe and red grapes.

Snacks: pretzels and lemon cookie Zbar

Orange Capri Sun to drink

Asian Noodle Salad

Oh boy have I been in a cooking rut lately.  Just making lots of the same old things and I am just tired of them, but nothing else on Pinterest is wowing me.  I saw this recipe for Asian Noodle Salad the other day and it just looked yummy, different and perfect for summer.  I did change a couple things below is what I did.

12 ounces whole wheat pasta (thin spaghetti)
32 ounces broccoli slaw (2 16-ounce bags)
1 half of a large bag of shredded carrots
1/4 cup + 2 tablespoons honey
1/4 cup + 2 tablespoons + 1 teaspoon vegetable oil or canola, divided
1/4 cup + 2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
3 tablespoons creamy peanut butter
1 teaspoon kosher salt
2 teaspoons Sriracha
1 tablespoon minced fresh ginger
2 teaspoons minced garlic (about 4 cloves)
1 cup roasted, salted peanuts, roughly chopped

Cook pasta according to package directions. Drain and toss with 1 teaspoon oil to prevent sticking. Set aside.

In a very large bowl, combine broccoli slaw and carrots. Add pasta and toss. Set aside.

In a small bowl, whisk together honey, remaining 1/4 cup + 2 tablespoons oil, rice vinegar, soy sauce, sesame oil, peanut butter, kosher salt, Sriarcha, ginger, and garlic. Pour over noodle mixture and toss to combine.

Toss in peanuts and cilantro. Serve chilled or at room temperature.

This came out wonderful!  The only thing I would do differently next time is to make the dressing in a blender to make it really smooth.

Asian Quinoa Salad

I made this yummy Quinoa salad on Monday night.  This is from Two Peas & Their Pod.

1 cup quinoa, cooked to package instructions and then cooled
2 cups water
1 cup thinly sliced red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup English cucumber, diced

For the dressing:
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

 Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

 In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

Pour the dressing over the quinoa salad and stir to combine.  As with all these kinds of salads, I portion it out into small gladware containers.

This was good, but when I make it again, I am leaving out the Cilantro.  It is just to overpowering for my tastes.

Southwest Quinoa Salad

I have been on a quinoa kick for a while.  Sorry if I have blown up everyone's Pinterest feed.  This Southwest version looked yummy and I made it the other day.

1 cup quinoa cooked according to package directions
1 – 14 ounce can black beans, drained and rinsed
1 – small bag of frozen corn, thawed
1/2 of a large red bell pepper
4 green onions, sliced thinly
Juice from 2 limes
1/3 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon salt

Cook 1 cup quinoa according to package directions.

When the quinoa is done cooking, fluff it with a fork, transfer it to a large bowl, and allow it to cool completely (about 15 minutes).

In a small bowl whisk together lime juice, olive oil, ground cumin, black pepper and salt.

When the quinoa has cooled, add in black beans, corn, red bell pepper, and green onions.

Stir in dressing and toss to coat. Cover and refrigerate for at least an hour before serving.

I like to portion the salads into small gladware containers so it is a quick and easy lunch.

Chick Pea Salad

I am so in love with Chick Peas lately and came up with this yummy recipe by combining a few different ideas.

2 cans chick peas beans ( rinsed and drained )
1 red bell pepper, diced
1 yellow bell pepper, diced
1 English cucumber, peeled and diced
1/2 small red onion, diced
3 garlic cloves, minced
1/3 cup feta cheese
3 tablespoons fresh parsley
3 tablespoons of Nellie and Joe's Lemon Juice
2 tablespoons of Nellie and Joe's Lime Juice
1/4 cup olive oil
4 tablespoons red wine vinegar
1/4 teaspoon each kosher salt and pepper

Add the first 8 ingredients in a mixing bowl.

In a small bowl combine the juices, olive oil, vinegar, salt and pepper and whisk to combine.  Or put in a small Gladware bowl and shake to combine.

Pour the dressing over the salad and toss gently to combine.

Place into smaller individual size Gladeware containers and store in the fridge.

This is yummy and very refreshing!

Roasted Edamame and Quinoa Salad

I kind of put a couple different summery salads together in my head this morning and came up with this.

16 oz frozen, shelled, edamame
1 1/2 cup frozen corn, thawed
3 green onions, sliced
1 can Chick Peas rinsed and drained
Olive Oil, Kosher Salt and Pepper

1 red sweet bell pepper, diced
1 1/2 cup cooked, cooled quinoa

Dressing:
2 tablespoons olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Dash of Franks Red Hot

Preheat oven to 425.

On a baking sheet place the Edamame, Corn, Green Onions and Chick Peas.  Drizzle a little olive oil and season with kosher salt and black pepper.  Place the baking sheet in the oven and roast for 30 minutes.  Stirring every 10 minutes.  The chick peas will start to crisp and the Edamame will get brown spots.

Remove from oven and allow to cool for 30 minutes.

In a bowl combine the roasted veggies, red bell pepper and the quinoa.

In a small bowl combine the dressing ingredients and pour over the salad mixture.  Stir to combine.  Place in the fridge for a couple hours to allow the flavors to blend.

I did cheat and eat some right away and it was FABULOUS!

Watermelon Shark

Here is what I carved for a July 4th picnic.  I didn't really have any directions, just kind of followed a few pictures online.

 

 

 

 

 

 

Garlic Herb Croutons

2 French baguette (about 12 ounces), preferably day-old, cut into 1/2-inch dice or you may use Cuban Bread

1 cup extra-virgin olive oil
2 tbs Dried Italian Herbs
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
A couple of Garlic cloves peeled and smashed

Preheat the oven to 300°F.
Heat the olive oil in a small sauce pan and add garlic.  Let simmer until you smell the garlic.  Make sure to not to over heat the oil and burn the garlic.  I simmered it about 15 minutes then removed the pan from the heat and allowed to cool for 15 minutes.

Combine all of the ingredients in a large mixing bowl, and toss quickly to coat the croutons well.

Transfer the croutons to two baking sheets and spread them out in a single layer. You may add a bit more oil and seasonings.

Bake, rotating the baking sheet front to back midway through, until crisp all the way through and golden, 25 to 30 minutes.

Remove from the oven and set aside to cool completely.

Store in an airtight container at room temperature.

Yield: About 8 cups

 

 

 

Serve on top of your favorite tossed salad.

 

Quinoa and edamame salad wth sesame-ginger dressing

Here is another salad that I have made this month.  I did double the recipe.  The original pin just went to a magazine, but the recipe was listed in the pin.

2 cups cooked quinoa
1 1/3 cup shelled cooked Edamame
1/2 cup shredded carrots
1/2 cup chopped cucumber

Dressing
1 1/2 tbs toasted Sesame Oil
2 tsp rice wine vinegar
2 tsp soy sauce
1 tsp fresh grated ginger
1/2 tsp garlic powder

In a small bowl make the dressing then toss with the other ingredients.  Refrigerate for a couple hours to allow flavors to develop.

This came out ok, but I think I would make a little more dressing.  The quinoa really absorbed the dressing so quickly that some of the grain was kind of dry.

Lemon Orzo with Mint and Feta

Yep another Pinterest recipe.  I have been on a kick of making different kinds of salads that keep well in the fridge.  You can find the original recipe on Fork, Knife, Swoon.

1 1/2 cups dry orzo pasta

2 tbsp olive oil

1 lemon, zested and juiced

1 large English cucumber, seeded and chopped

1 tbsp fresh mint, finely chopped (Miss V did this for me with scissors)

1 tbsp fresh parsley, finely chopped (Miss V did this for me with scissors)

1 cup crumbled feta cheese

kosher salt and freshly-ground black pepper, to taste

 

Cook the Orzo according to package directions.  Drain and place into a medium bowl and coat with the olive oil.  Allow to cool.

 

In another bowl combine the lemon juice, zest, cucumber, mint, parsley.  Stir in the cooled orzo and feta cheese.

 

Season with salt and pepper.

 

Chill in the fridge for a few hours to allow the flavors to develop.

 

 

This came out pretty good.  I think next time I would like a little more lemon zest.  We had this with grilled chicken and I had some more of my Roasted Edamame Salad.

Quinoa Vegetable Salad with Lemon-Basil Dressing

A few weeks ago I bought a box of Quinoa at the store.  I have seen lots of Pins with great looking salad ideas.  So yesterday I picked one out from The Garden Grazer.  I made it, but it was very bland so I tweaked it a bit and here is what I used.

1 cup uncooked quinoa
15 oz. can garbanzo beans, rinsed and drained
1 large Beefsteak Tomato
5 or 6 mini peppers (red, yellow, orange) diced
1 1/2 cups frozen corn, thawed
4 green onions

For the dressing
2 Tbsp. olive oil
Zest and juice of two lemons
1 1/2 tsp. basil
Salt and Pepper to taste

Cook Quinoa according to package directions.

Meanwhile, in a small bowl whisk together olive oil, lemon zest and juice, and basil. Set aside.

Slice green onions, dice tomato and peppers.

When quinoa is done cooking, let cool. I spread it out on a plate to cool quicker

Then place all salad ingredients in a large bowl.

Pour dressing over top and mix well to combine.  Adjust seasonings.

Cover the bowl and place in the fridge to cool for a couple hours and allow the flavors to develop.

This is a super salad to keep in the fridge this summer.  It was very light and very tasty!

Here is what I had for dinner, Burger with Mozzarella Cheese, fresh Basil leave, Balsamic Vinegar on a wheat bun and the two salads.

Roasted Edamame Salad

My friend Cori made this yummy salad for the Teacher Luncheon last week and we all loved it.  I HAD to get the recipe.  She sent me the link and it is from Alton Brown, I just love AB!  You can find the original recipe on Food Network.

I actually doubled the recipe.

24 ounces fresh or frozen shelled edamame, about 4 cups

1 cup fresh corn kernels, about 4 ears of corn

1/2 cup finely diced scallion

2 cloves garlic, minced

2 tablespoon olive oil

1 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups chopped fresh tomato

1/s cup chopped fresh basil leaves

2 tablespoons red wine vinegar

 

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into cookie sheet and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature

I can't even begin to tell you how yummy and fresh this tastes.

Pasta Salad

One of my favorite things to make when it starts to get warm out is pasta salad.  I don't really have a recipe just a basic guideline; pasta, Italian dressing and veggies.  I love that it keeps really well and I believe it tastes better the next day. 

Last Friday my plan was to make it right after I dropped Miss V off at school.  Well she ended up with a sick tummy and stayed home from school.  Between bathroom visits and sleeping I didn't want to be banging around in the kitchen.

She started feeling better in the afternoon so I quickly made this so it would be ready by dinner time.

Cook whatever kind of pasta you have or want to use.  While it is cooking, I chopped up some peppers, cucumber and sliced up baby carrots.

Drain and rinse the pasta until it is cool.

In a large glass bowl, place the veggies and pasta.  Pour 2/3 of the dressing over the pasta, salt and pepper to taste and mix to combine.  Cover with plastic wrap and place in the fridge to cool.

Right before serving I add the last of the dressing and mix again.  I also like to add Parmesan cheese to salad before serving.  Sometimes I like to add cheese cubes and diced tomatoes, but didn't have any this time. 

My absolute favorite dressing for pasta salad is Kraft Tuscan House Italian.  It has great flavor without being overpowering.

Copycat Panera Asian Sesame Chicken Salad

Whew what a busy week.  I made this the other night and finally have a chance to blog it.  I found the recipe on Pinterest and you can find the original recipe at Iowa Girl Eats.  This make four nice sized portions

There are a lot of steps for this, but it is so worth it.

Salad
1 pound boneless skinless chicken breasts
1 bag pre-washed baby spinach
1 bag of your favorite lettuce mix (no other veggies)
11oz can mandarin oranges packed in water
1/4 cup sliced almonds
Baked or fried wonton strips (I couldn't find any so I bought a container of fried rice noodles)
Toasted Sesame seeds

First I made the dressing so that it would cool.

1/2 cup rice vinegar
1/4 cup sugar
2 tbs vegetable oil
1-1/2 tsp sesame oil
1/2 tsp kosher salt
pepper
1/2 teaspoon sesame seeds, toasted

Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and salt, stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.  I actually used a left over clear bottle that held Publix Red Wine Vinegar.  I think I will keep that bottle since it came in so handy.

Next the marinade for the chicken.

3 tbs low sodium soy sauce
2 tsp brown sugar
1 tsp sesame oil
1/2 tsp ground ginger
1/2 tsp garlic powder

Whisk together chicken marinade ingredients, and marinate chicken for 15 to 30 minutes. Grill until done, then let the chicken rest for 5 minutes. Cut into slices.

Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings then drizzle with the salad dressing.

Everyone loved this salad and we definitely make it again!!

Southwest Chicken Salad with Avocado Lime Dressing

Miss V picked this recipe out on Pinterest this morning.  We just needed to pick up a few things to make it.  The original recipe is found at Cinnamon Spice & Everything Nice.  I did make a few modifications.


For the Salad
4 corn tortillas

1 to 2 teaspoons olive oil

Kosher salt and fresh black pepper

4 cups chopped Romaine

1 bag of salad mix, your choice

1 can black beans, drained, rinsed

1 1/2 cup frozen corn, thawed

1 cup tomatoes, chopped

1 small red onion, cut in half then into thin slices

2 cooked chicken breasts, I just toss mine in the oven with salt and pepper

For the Avocado Lime Dressing

1/3 cup light olive oil or vegetable oil

2 avocados

1/2 cup sour cream

2 or 3 tablespoons fresh lime juice, I love Nellie & Joe's

1 small clove garlic

Kosher salt and fresh black pepper

Preheat oven to 350 degrees F. Stack and cut the tortillas into 1/8 inch thick strips. Spread on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake about 6 minutes, then toss and bake for another 5 to 6 minutes.

In a large bowl toss romaine, salad mix, tomatoes and onion.  In another bowl combine the beans, and corn.

Thinly slice the chicken or chop into bite size pieces.

To make the dressing put the ingredients (except salt and pepper) in a  food processor and pulse until smooth. Season with salt and pepper to your taste.

To assemble the salad place the lettuce mixture on a plate, then spoon on the beans and corn.  Then place on your chopped chicken and crispy tortilla strips.  I cheated and put on some avocado cubes too.

Spoon on the dressing and enjoy!

 

 



Lunch 9/11/2012

Here is Miss V's lunch today

Salad (Very Veggie Blend) Orange and Red Bell Peppers, Carrots, Snow Peas and Tomatoe with Greek Dressing
Capri Sun
Mini Chocolate Chip Cookies
Breakfast on the Go Packet
Gogurt

Lunch 9/10/2012

Here is Miss V's lunch.  She has been asking for salad again.

Very Veggie Salad mix
Carrots, yellow bell pepper, red bell pepper, green beans, snap peas, Colby Jack Cheese cubes, honey ham and Strawberry Balsamic Vinaigrette
Strawberry Milk
Nutri Grain Bar
Mini Pretzels
Mini Chocolate Chip cookies

Lunch 08/23/2012

Here is Miss V's lunch today

Yesterday afternoon we stopped by the store to pick up a birthday cake and Miss V said that she would like salad for lunch.  So we picked up the ingredients.

Veggie Lovers Salad Mix and Spinach, Grape Tomatoes, Cucumbers, Extra Carrots, Yellow Peppers, Colby Jack Cheese Cube and a couple slices of ham cut up.

Homemade Croutons
Italian Dressing
Gogurt
Sweet and Salty Granola Bar
Fruit Snacks
Goldfish
Horizon Vanilla Milk