Salads
Cooking Time - 1 hour 10 minutes
Servings - 4-6
Recipe found on EatingBirdFood.com. Click photo for full recipe.
A delicious roasted broccoli quinoa salad made with sweet potatoes, kale, chickpeas and feta cheese all tossed in a flavorful lemon dressing. Gluten-free + vegetarian!
Ingredients:
1 cup Dry Quinoa
2 cups Water (or Veggie Broth)
½ pound Broccoli, cut into florets
1 Sweet Potato, chopped into 1/4" - 1/2" chunks
1 can (15 oz.) Chickpeas
1 bunch Kale, roughly chopped
Olive Oil, as needed
¼ cup Fresh Parsley
3 Tablespoons Feta Cheese
Juice from one Lemon
½ Tablespoon Apple Cider Vinegar
2 teaspoons Maple Syrup
3 Tablespoons Olive Oil
Salt and Ground Pepper, to taste
Crushed Red Pepper, to taste optional
Instructions:
Preheat oven to 425°F.
Rinse and drain quinoa if needed. Place quinoa and water in medium saucepan and bring to boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
Toss broccoli and sweet potato chunks with a little olive oil and roast at 425° for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss and roast for another 15 minutes. Stir the veggies around at least once during the roasting process.
Once your veggies are nice and roasted, remove from oven, and combine them with the quinoa.
Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
In a small bowl, whisk together lemon juice, vinegar, and maple syrup. Gently stir in oil and add salt/pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture.
Enjoy and store any leftovers in the fridge for 4-5 days.
Cooking Time - 25 minutes
Servings - 6
I found this delicious salad on ambitiouskitchen.com. Click on photo for full recipe.
Crunchy, flavorful Thai-inspired quinoa salad filled with rainbow veggies and tossed in a creamy peanut ginger dressing. This easy Thai quinoa salad is delicious as-is and great for customizing with your favorite proteins! Perfect for meal prep lunches, picnics or parties. This salad is a crowd-pleaser!
Ingredients:
¾ cup Uncooked Quinoa
2 cups Shredded Red Cabbage, depending on how much crunch you like
1 Red Bell Pepper, diced
¼ cup Red Onion, diced
1 cup Carrots, shredded
½ cup Cilantro, chopped
¼ cup Green Onions, diced
½ cup Cashew Halves or Peanuts (honey-roasted is good)
Optional: 1 cup Edamame or Chickpeas
Fresh Lime, for a bit of tang
For the dressing:
¼ cup All-Natural Peanut Butter
2 teaspoons Fresh Ginger, grated
3 Tablespoon Gluten-Free Soy Sauce or Coconut Aminos
1 Tablespoon Honey (use agave or pure maple syrup if vegan)
1 Tablespoon Rice Vinegar or Red Wine Vinegar
2 teaspoon Olive Oil
Water to thin, if necessary
Instructions:
To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively, you can save the dressing for later and add it when you are ready to eat; however, the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
Recipe found on twopeasandtheirpod.com. Click on photo for full recipe.
You only need 5 ingredients to make this simple summer salad! It is great for lunch, dinner, and perfect for summer potlucks!
Ingredients:
1 Large Seedless Cucumber, chopped
3 Large Avocados, pit removed and chopped
Juice of 1 Lemon
⅓ cup Feta Cheese, crumbled
1 Tablespoon Fresh Dill, finely chopped
Salt and Black Pepper, to taste
Instructions:
In a large bowl, combine cucumber, avocado, lime juice, feta and dill. Gently stir to combine. Season with salt and pepper, to taste. Serve!
Note - this salad is best the day it is made.
Recipe found on oliveyouwhole.com. Click on photo for full recipe.
This paleo cucumber tomato salad has a Greek flare, and it’s entirely delicious! It would be the perfect side that everyone would love to take to a summer barbecue or potluck. In my opinion the fresh dill is what makes this recipe. Make it and tell me what you think!
Ingredients:
5 Roma Tomatoes, chopped
7 Mini Cucumbers, cut in circular slices
3 Tablespoons Red Onion, chopped
1 Tablespoons Fresh Dill, finely minced
¼ cup Red Wine Vinegar
3 Tablespoons Olive Oil
½ teaspoon Salt
½ teaspoon Pepper
Instructions:
Chop all the ingredients per the instruction, then combine! You can enjoy it right away or let marinade a few hours before serving.
Recipe found on cafedelites.com. Click on photo for full recipe.
Avocado Greek Salad with a Greek Salad Dressing is a family favorite side salad that can be served with anything!
Ingredients:
For the Dressing:
¼ cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Garlic, minced or 1 Large Garlic Clove, minced
2 teaspoons Dried Oregano, plus extra to serve
¼ teaspoon Salt
For the Salad:
1 Large Cucumber, halved lengthways and sliced
4 Vine Ripened Tomatoes, cut in wedges
1 Green Pepper, deseeded and sliced
½ Red Onion, sliced thinly
7 ounces Creamy Feta Cheese, good quality and cubed
½ cup Kalamata Olives
1 Large Avocado, diced
Instructions:
Whisk together dressing ingredients in jug or jar.
Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with extra salt. Season with extra salt ONLY IF NEEDED (depending on how salty your feta cheese is). To serve, sprinkle over extra oregano (optional). Serve with chicken, fish, lamb, beef, the options are endless!
Cooking Time - 40 minutes
Servings - 6
Recipe found on wellplated.com. Click photo for full recipe.
This is healthy, filling, and delicious! Perfect make-ahead salad recipe for healthy lunches or to serve as a crowd-pleasing side dish.
Ingredients:
1¼ pounds Sweet Potatoes - scrubbed and peeled (about 3 small/medium), cut into ½-inch chunks
1 Red Onion, cut into 1/2-inch chunks
4 Tablespoons Extra Virgin Olive Oil, divided
2 teaspoons Ground Chili Powder
1 teaspoon Smoked Paprika
½ teaspoon Kosher Salt
1½ cups Cooked Quinoa - from 1/2 cup dry
Zest and juice of 2 limes - 3 Tablespoons lime juice total
2 teaspoons Pure Maple Syrup - or substitute honey
1 clove garlic, minced
1 can Reduced Sodium Black Beans, (15 ounces), rinsed and drained
1 Large Bell Pepper, cored and diced
¾ cup Freshly cilantro, chopped
Instructions:
Preheat oven to 400°. Place the cubed sweet potatoes and red onion on a large baking sheet. Drizzle with 1 Tablespoon olive oil, then sprinkle with chili powder, paprika, and salt. Toss to coat and spread into a single layer. Bake until the potatoes are just tender, about 25 minutes, turning halfway through. Remove from oven and set aside.
While the potatoes bake, cook the quinoa (if needed). In a small bowl or large measuring cup, whisk together the remaining 3 Tablespoons of olive oil, lime juice and zest, maple syrup and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid.)
In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, roasted sweet potatoes and onions. Pour the dressing over the top, then toss to combine. Enjoy warm or at room temperature.
Recipe found on cafedelites.com. Click photo for full recipe.
Crisp and juicy pan-fried chicken in balsamic, garlic and olive oil, mixed into an incredible loaded salad with Kalamata olives, Feta, Lemon flavored Quinoa and sweet grape tomatoes.
Ingredients:
Lemon Quinoa
½ cup Dry Quinoa
1 cup Vegetable or Chicken Stock
1 Pinch of Salt, to season
½ Medium Lemon, juiced
Chicken:
6 Boneless Chicken Thighs or Breast Fillets, trimmed of fat
1 Tablespoon Garlic Olive Oil or Plain Olive Oil
2 Tablespoons Balsamic Vinegar
½ Medium Lemon, juiced
1 teaspoon Vegetable Stock Powder
1 teaspoon Garlic Powder/Granules or 1 Clove of Garlic, crushed
Salad:
6 cups Romaine Lettuce, washed and shredded
7-ounces Grape Tomatoes, halved
½ Medium Red Onion, thinly sliced
3.5-ounces Kalamata Olives
1.7-ounces Reduced Fat Feta Cheese
½ cup Parsley
Dressing:
2 Tablespoons Garlic Olive Oil
2 teaspoons Balsamic Vinegar
Instructions:
For Lemon Quinoa:
In a small saucepan, combine quinoa, stock and salt together. Bring to a boil; reduce heat to a gentle simmer, cover with lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered to allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly and add the lemon juice.
For Chicken:
Add chicken fillets in a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, stock powder and garlic powder/granules. Sauté the chicken until nice, crispy and golden on both sides, and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch strips.
For Dressing:
Combine all the ingredients in a small bowl/jug and whisk until mixed through.
For Salad:
Combine the lettuce, tomatoes, onion, olives, Feta and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with dressing. Toss to combine. Serve with lemon wedges.
Cooking Time - 25 minutes
Servings - 5
Recipe found on thegardengrazer.com. Click photo for full recipe.
I eat this at least once a week. It’s great leftover cold out of the fridge. I cook my quinoa in chicken broth or tomato juice instead of water.
Ingredients:
1 cup Quinoa (dry, uncooked)
2 Medium Avocados
3 oz. Baby Spinach (more if desired)
8 oz. Cherry Tomatoes
3 Green Onions (or finely diced red onion)
1-2 Cloves of Garlic
2 Tablespoons Red Wine Vinegar
⅛ teaspoon Salt
Instructions:
Rinse and cook quinoa according to the package directions.
Meanwhile, roughly chop the spinach. Place in a large bowl.
Mince garlic and add spinach.
Slice the green onions, halve the cherry tomatoes, and dice the avocado.
When quinoa is done cooking, add to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)
Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine.
Add the avocado and lightly toss.
Serve immediately or refrigerate to let flavors blend more.
Cooking Time - 7 minutes
Servings - 3
Recipe found on berrymaple.com. Click on photo for full recipe.
Easy fresh and healthy salad to garnish your main dish or just as is!
Ingredients:
2 Medium Sized Tomatoes
½ Yellow Onion
1 English Cucumber
1 Large Avocado
3-ounces Queso Fresco Cheese, or use as much as you want
Dressing:
2 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
Juice of ½ Lemon
Instructions:
Thinly slice bell peppers. Cut tomatoes in small pieces. Peel cucumbers if needed and cut in half lengthwise and then slice thinly. Slice onion.
Cut avocado and cheese in cubes.
Whisk all the dressing ingredients in a small bowl, add salt and pepper to taste.
Place all the ingredients in a medium bowl, mix well with the dressing.
Cooking Time - 20 minutes
Servings -6
Recipe found on paleorunningmomma.com. Click on photo for full recipe.
Perfectly seasoned grilled shrimp with crispy bacon, tomatoes, avocado and soft-boiled eggs makes the best, healthy, BBQ ready Cobb Salad for summer! It's tossed in an easy lemon garlic vinaigrette with your favorite salad greens for a favor-packed low carb, Paleo and Whole30 compliant meal.
Ingredients:
Dressing:
2 Tablespoons Fresh Lemon Juice
1 teaspoon Spicy Brown Mustard
3 Cloves Garlic, minced
⅛ teaspoon Sea Salt
⅛ teaspoon Black Pepper
¼ cup Olive Oil (use one you like the flavor of since it will come through!)
Salad:
1 lb. Shrimp, peeled and deveined
Primal Palate Seafood Seasoning or Salt and Pepper to season shrimp
1 Tablespoon Organic Coconut Oil or Rendered Bacon Fat to brush on grill or grill pan
6-8 slices nitrate free bacon, cooked and crumbled (use sugar free for Whole30)
3 large eggs, soft boiled (see instructions)
¾ cup cherry tomatoes, halved
1 ripe avocado
5 oz container baby spinach or your favorite salad greens
Thinly sliced chives or scallions for garnish
Instructions:
Dressing:
Place all ingredients in a tall narrow container and blend with an immersion blender.
Alternatively, you can use a regular blender (or hand whisk) to combine all ingredients EXCEPT the oil, and then slowly stream in the oil while continuing to blend. The consistency should be somewhat thick and the color creamy.
Have all ingredients ready to go (including cooked and crumbled bacon, before beginning.)
Soft boil your eggs:
Bring a pot of water to boiling and prepare a bowl of ice water for after eggs cook. Carefully lower each egg into water.
Boil eggs 6 minutes, adjusting heat to keep water at a medium boil.
Remove eggs, one at a time with a spoon and place in ice water for 2-3 minutes or until warm.
Carefully peel eggs (I do this in the water, it seems to make it easier!) and set aside until ready to serve.
Grill Shrimp:
Heat your grill or grill pan to high heat and brush with coconut oil. Sprinkle shrimp all over with primal palate seasoning or salt and pepper.
Cook first side 2 minutes flip and continue to cook another 2-3 minutes or until pink and opaque with golden brown.
Assemble salad:
Place greens on the bottom of a serving bowl or platter, then arrange the tomatoes, bacon, shrimp and avocado (diced or sliced) over the top. Carefully slice each egg and arrange around salad. Toss with dressing immediately before serving or serve dressing on the side. Enjoy!
Cooking Time - 20 minutes
Servings -5
Recipe found on richanddelish.com. Click photo for full recipe.
This viral Jennifer Aniston salad is a fresh, crunchy, delicious, and nutritious salad that is packed with plant-based protein.
Ingredients:
1 cup Quinoa, uncooked
2 cups Water
15-ounces Chickpeas, drained and rinsed
½ cup Pistachios, chopped
½ cup Parsley, chopped
1 cup Cucumber, chopped
⅓ cup Red Onion, chopped
½ cup Mint, chopped
½ cup Feta Cheese
1 Medium Lemon, juiced
¼ cup Olive oil
Kosher Salt, to taste
Black Pepper, to taste
Instructions:
Start by rinsing the grains thoroughly under cold water to remove any bitter taste. Then, combine quinoa with water in a saucepan and bring to a boil.
Reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes or until all the water is absorbed. Fluff the quinoa with a fork and allow it to cool while you chop and prepare the rest of the ingredients.
Into a large mixing bowl, add the cooled and cooked quinoa, drained chickpeas, chopped pistachios, chopped parsley, chopped mint, chopped red onion, chopped cucumber and crumbled feta cheese.
Then, top it with olive oil, lemon, salt and pepper.
Use two wooden spoons to mix the salad, taste it, and add more salt and pepper if desired. Serve and enjoy!
Cooking Time - 25 minutes
Servings -4
Recipe found on downshiftology.com. Click photo for full recipe.
This is the classic deli-style egg salad we all know and love—perfectly creamy, delightfully chunky, and filled with fresh flavors.
Ingredients:
6 Eggs, room temperature
¼ cup Red Onion, finely diced
¼ cup Mayonnaise
1 Tablespoon Dijon Mustard
2 Tablespoons Parsley, finely diced
2 Tablespoons Chives, finely diced
1 teaspoon Lemon Juice
Kosher Salt and Freshly Ground Pepper, to taste
Instructions:
Boil the Eggs: Bring a pot of water to a boil. Then turn the heat to low so there’s no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to HIGH and boil the eggs for 12 minutes.
Chill the Eggs: Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
Mix the Salad: Peel the hard-boiled eggs and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt and pepper. Stir all the ingredients together, until well combined.
Enjoy the egg salad straight from the bowl, or in a sandwich or wrap.
Cooking Time - 10 minutes
Servings -6
Recipe found on tastesoflizzyt.com. Click photo for full recipe.
Use your garden tomatoes and cucumbers in this Paleo Antipasto Salad where fresh vegetables take center stage. Tossed in a sugar free Italian marinade.
Ingredients:
3 cups diced Roma tomatoes
½ cup Red Onion, chopped
1½ cups cucumber, sliced and quartered
½ cup Sliced Olives
⅓ cup Pepperoni, chopped
½ cup Mushrooms, chopped
Instructions:
In a large bowl, combine the tomato, onion, cucumber, olives, pepperoni and mushrooms.
In a small bowl, combine the ingredients for the dressing. Mix well.
Pour the dressing over the fresh vegetables and serve immediately.
Cooking Time - 15 minutes
Servings -8
Recipe found on kristineskitchenblog.com. Click photo for full recipe.
This Healthy Broccoli Salad is an easy and delicious side dish that's perfect for any summer occasion! This easy, healthy salad has crunchy broccoli, apple, sunflower seeds and dried cranberries in a creamy yogurt-based dressing.
Ingredients:
1½ pounds Fresh Broccoli, cut into bite-size pieces
1 cup Fresh Blueberries
¼ cup Red Onion, finely diced
½ cup Dried Cranberries
¼ cup Sunflower Seeds
1 Large Apple, chopped into bite-sized pieces
1 Tablespoon Lemon Juice
For the Homemade Dressing:
1 cup Plain Greek Yogurt
¼ cup Honey
1 Tablespoon Lemon Juice
2 teaspoons Apple Cider Vinegar
1 Tablespoon Poppy Seeds
Instructions:
Place broccoli, blueberries, red onion, cranberries and sunflower seeds in a large bowl. In a small bowl, toss apple with 1 Tablespoon lemon juice. Add to the big bowl with the salad.
In a small bowl, whisk together all the dressing ingredients. Pour dressing over the salad and toss gently to combine. Salad may be served immediately or refrigerated until serving. Once tossed in dressing, it’s best served within 1 day.
Chicken Salad
I tried my own remake of a chicken salad today. I made it in a more balanced way, making sure I got all my protein, carbs, fat, and veggie servings in proper portions. It’s really tasty! I whipped up a couple servings last night before bed, so the dish had time to take on some of the sweetness from the fruit. For anyone else who wants to try this simple dish, here is what I mixed together. Keep in mind, if you don’t like nuts. Or would just prefer more mayo in it, you can omit the nuts and use 1 tbsp mayo rather than 1/2 tbsp.
Ingredients:
3 oz. Chicken, finely chopped
¼ cup Grapes, heaping
½ apple, cut into small chunks
8 Almonds
1 cup Broccoli/Cauliflower/Celery Mix, chopped small
½ Tablespoon Primal Kitchen Mayo
Salt, to taste
Dill, to taste
Instructions:
Chop and mix together in a bowl. Enjoy!
Cooking Time - 5 minutes
Servings -6
Recipe found on thehealthyfoodie.com. Click photo for full recipe.
This Cherry Tomato Salad is crazy easy to make but boasts an incredible amount of flavor under its hood and will keep well for several days.
Ingredients:
4 cups Cherry Tomatoes, cut in half
¼ cup Fresh Basil Leaves, finely chopped
2 Cloves Garlic, minced
2 Tablespoons Tamari, or Coconut Amnios for paleo
1 Tablespoons Toasted Sesame Oil or Olive Oil
1 Tablespoons Unseasoned Rice Vinegar
½ teaspoon Ground Black Pepper
Generous Pinch of Salt, I use Himalayan salt
Instructions:
Place all the ingredients in a large bowl and toss delicately until well combined.
Place in the fridge for at least an hour to let the flavors meld.
This salad will keep well for up to 3-4 days in the refrigerator.
Cooking Time - 45 minutes
Servings -4
Recipe found on ambitiouskitchen.com. Click photo for full recipe.
Vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavor from curry powder, fresh ginger, turmeric and sweet and spicy maple glazed cashews. This wonderful vegan curry chickpea quinoa salad is easy to make for the perfect main meal or healthy side dish!
Ingredients:
¾ cup Quinoa
1⅔ cups Water
1 (15 oz.) can Chickpeas, rinsed and drained
¾ cup Frozen Green Peas, thawed
1 Tablespoon Sesame Oil (or substitute olive oil)
½ Tablespoon Ginger, freshly grated
1 teaspoon Curry Powder, plus more if you want a big curry punch
¼ teaspoon Ground Turmeric
¼ teaspoon Garlic Powder
½ teaspoon Salt
Freshly Ground Black Pepper
For the mix-ins:
1 Red Bell Pepper, diced
½ cup Carrots (from 1 large carrot), shredded
½ cup Dried Cherries or Dried Cranberries
¼ cup Red Onion, finely diced
⅓ cup Cilantro, finely diced
⅓ cup Flat Leaf Parsley, finely diced
For the maple cayenne toasted cashews:
¾ cup Raw Cashews
½ Tablespoon Pure Maple Syrup
¼ teaspoon Cayenne Pepper
½ teaspoon Sea Salt
Instructions:
Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam 5-10 more minutes. While quinoa is cooking you can chop all your veggies.
Once the quinoa is done cooking, stir in the chickpeas, peas, oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.
Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.
Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or a piece of parchment paper to cool for a few minutes. The cashews may stick together so try to spread them in an even layer while cooling.
Top quinoa with cashews and serve! I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.
Cooking Time - 30 minutes
Servings -4
Recipe found on thefamilyfoodkitchen.com. Click photo for full recipe.
This fresh and vibrant Easy Quinoa Caprese Salad is one of the fastest, best tasting and best-looking meals you can make this summer. My gluten free Italian Tomato and Mozzarella salad combines all the flavors of a traditional caprese salad with quinoa for a nutritious and satisfying lower carb meal. Lunch or dinner in no time at all.
Ingredients:
1 Cup Quinoa
3 Tablespoons Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
1½-pounds Cherry Tomatoes, cut into pieces
1-pound Fresh Mozzarella
½ cup Fresh Basil
Sea Salt & Black Pepper
Instructions:
Cook the Quinoa
Rinse the quinoa very well in a fine wire sieve to make sure it does not taste bitter.
Put it in a small saucepan and add 2 cups of water.
Bring the water to a boil and then turn it down to a simmer. Cook, uncovered, for around 15 minutes or until all the water has absorbed, remove the pan from the stove and cover it with a lid for 5 minutes, to give the quinoa a final steam.
Allow to cool thoroughly.
Make the Dressing:
Add the balsamic vinegar, olive oil, sea salt and pepper to a small bowl.
Whisk vigorously with a fork until the dressing has emulsified.
Assemble the Salad:
Arrange the tomatoes and cheese nicely on a large plate or in a shallow bowl.
Cut the basil into a chiffonade by rolling the leaves up together and then cutting them into thin slices.
Scatter the cooled quinoa over the tomatoes and cheese. Season well with sea salt and pepper.
Drizzle generously with the dressing.
Top with the shredded basil and serve.
Cooking Time - 30 minutes
Servings -4
Recipe found on pinchofyum.com. Click photo for full recipe.
Tender chicken, plump grapes and berries, crisp lettuce, tangy feta cheese, crunchy almonds, and the real star – almond honey mustard dressing! Eat the rainbow and be glad, friends!
Ingredients:
For the Salad:
2 teaspoons Butter
8 ounces Boneless, Skinless Chicken Breasts, cut into smaller pieces
½ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Chili Powder
2 cups Grapes, halved
1 cup Fresh Blueberries
3 cups Curly Lettuce, chopped
½ cup Feta Cheese
½ cup Almonds, chopped or crushed
For the Dressing:
3 Tablespoons Almond Butter
1 Tablespoon Olive Oil
2 Tablespoons Orange Juice, freshly squeezed
3 Tablespoons Water
1 Tablespoon Stone Ground Mustard
½ Tablespoon Raw Honey
¼ teaspoon salt, more to taste
1 Clove Garlic
Instructions:
Heat the butter in a large skillet over medium high heat. Sprinkle the chicken with the salt pepper and chili powder. Sauté in butter for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.
Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite-sized pieces. Place the salad ingredients in a large bowl - you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.
For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.
Cooking Time - 30 minutes
Servings -6
Recipe found on wholekitchensink.com. Click photo for full recipe.
Growing up, my best friend’s mom would always make this sesame chicken chopped salad. It was what she always brought to gatherings and what she always made us during the summer. I love it so much that I decided to make a healthy, Paleo version. You know, without the sugary dressing and wonton strips mixed in.
Ingredients:
For the Salad:
1½ pounds Boneless, Skinless Chicken Thighs
4 Diced Green Onions or 1/2 Red Onion Finely Diced
½ Large 1 Small Green Cabbage, thinly sliced
2 cups Carrots, shredded or matchstick
1 cup Sliced Almonds
1 can Mandarin Oranges (NO SUGAR/SYRUP - check labels!)
½ cup Cilantro, loosely packed and chopped
1 Tablespoon Black Sesame Seeds
1 Tablespoon White Sesame Seeds
For the Dressing:
⅓ cup Coconut Aminos
¼ cup Apple Cider Vinegar
3 Tablespoons Avocado Oil
2 Tablespoons Toasted Sesame Oil
2 Tablespoons Minced Ginger
1 teaspoon Onion Powder
1 teaspoon Salt
½ teaspoon Pepper
Instructions:
Combine all the ingredients for the dressing in a bowl.
In a plastic bag, add about 3-4 Tablespoons of dressing with the chicken.
Allow to marinate for 30 minutes.
Add the chicken with the dressing into a large skillet and cook over medium heat 6-8 minutes on each side or until cooked through. You can also grill it.
Allow to cool to room temperature before chopping and adding to the salad.
Combine all the other salad ingredients besides dressing and chicken in a large bowl.
When chicken is cool, add to the salad.
Stir in the dressing and enjoy!
Cooking Time - 40 minutes
Servings -6
Recipe found on wellplated.com. Click photo for full recipe.
Roasted sweet potato quinoa salad with zesty lime dressing and black beans is healthy and filling! Perfect make-ahead salad recipe for lunch.
Ingredients:
1¼ pounds Sweet Potatoes, scrubbed and peeled, cut into ½-inch cubes
1 Large Red Onion, cut into ½-inch chunks
4 Tablespoons Butter, divided
2 teaspoons Ground Chili Powder
1 teaspoon Smoked Paprika
½ teaspoon Kosher Salt
1½ cups Cooked Quinoa (from ½ cup dry)
Zest and juice 2 Limes (3 Tablespoons total)
2 teaspoons Pure Maple Syrup
1 Clove Garlic, minced
1 (15 oz.) can Reduced Sodium Black Beans, drained and rinsed
1 Large Bell Pepper, cored and diced
¾ cup Cilantro, chopped
Instructions:
Preheat oven to 400° F. Place the cubed sweet potatoes and red onion on a large baking sheet. Drizzle with 1 Tablespoon butter, then sprinkle with chili powder, smoked paprika and salt. Toss to coat and spread into a single layer. Bake until the potatoes are just tender, 25 minutes, turning halfway through. Remove from the oven and set aside.
While the potatoes bake, cook the quinoa (if needed). In a small bowl or large measuring cup, whisk together the remaining 3 Tablespoons butter, lime juice and zest, maple syrup and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid).
In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, roasted sweet potatoes and onions. Pour the dressing over the top, then toss to combine. Enjoy warm or at room temperature.
Cooking Time - 40 minutes
Servings -6
Recipe found on lifemadeketo.com. Click photo for full recipe.
Low Carb Chicken Cobb Salad has all the classic flavors of the popular favorite with a simple vinaigrette. Made with lettuce, tomatoes, bacon, cucumber, avocado and cheese – perfect for lunch or your next potluck!
Ingredients:
For the Vinaigrette:
3-4 Tablespoons Apple Cider Vinegar
2 Tablespoons Greek Yogurt
½ teaspoon Garlic Powder
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper, to taste
For the Salad:
1-2 Boneless, Skinless Chicken Breasts, pounded to even thickness
Salt and Pepper, to taste
1 Tablespoon Olive Oil
2 Avocados, peeled, pitted and cut into slices or chopped
4 cups Mixed Green Lettuce, chopped
3 Hard Boiled Eggs, peeled and sliced
6 Slices Bacon, cooked and chopped
1 cup Grape or Cherry Tomatoes, halved (optional)
½ Cucumber, sliced in rounds or chopped
½ cup Feta or Blue Cheese, crumbled
Instructions:
In a resealable zip-top bag, add chicken, salt, pepper, apple cider vinegar and garlic. Marinade for at least for 30 minutes.
Make the hard-boiled eggs. Fill pot with enough water to cover the eggs. When it comes to a boil, remove from heat and let sit for 15 minutes. Then add the eggs to a bowl of ice water (8-10 minutes). Once cool, crack, peel and slice.
Grill the chicken over medium-high heat and cook 4-5 minutes on each side until internal temperature reaches 165° F. Remove chicken from grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop it into bite sized pieces.
Assemble the Salad:
Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent browning).
In a large bowl, add the lettuce, then top with the eggs, avocado, bacon, tomatoes, cucumber and cheese. Drizzle with dressing right before serving.
Cooking Time - 40 minutes
Servings -6
Recipe found on foolproofliving.com. Click photo for full recipe.
This Greek Yogurt Coleslaw is full of crisp cabbage and crunchy carrots that are tossed in a healthy coleslaw dressing gracefully seasoned with classic flavors and without mayo. It’s a colorful and homemade condiment or side perfect for hot dogs, burgers, tacos or any of your summertime grilling favorites.
Ingredients:
For the Coleslaw:
2 cups Green Cabbage, sliced thinly
2 cups Red Cabbage, sliced thinly
1 cup (3 or 4 large) Carrots, grated
3 Scallions, thinly sliced
1 cup Italian Parsley, roughly chopped
For the Greek Yogurt Dressing:
⅔ cup Plain Greek Yogurt
3 Tablespoons Lemon Juice
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Honey (optional)
1 Tablespoon Dijon Mustard
1 teaspoon Celery Seed
1½ teaspoons Kosher Salt
¼ teaspoon Black Pepper
Instructions:
To Prepare the Coleslaw:
Place the green cabbage, red cabbage and carrots in a bowl. Add in the chopped scallions. Set it aside.
To Make the Dressing:
Mix the yogurt, lemon juice, vinegar, honey Dijon mustard, celery seed, and salt and pepper in a bowl and give it a good whisk. Give it a taste and add more seasoning if needed.
To Assemble:
Pour the dressing over the vegetables. Give it a toss. Garnish it with chopped parsley.
You can serve it immediately or cover it and place it in the fridge for up to 3 hours.
Make Ahead Instructions:
Make the coleslaw with yogurt at least 30 minutes prior to serving and keep it covered in the fridge. This will hold its integrity for at least 3 hours and up to 2 days.
Cooking Time - 15 minutes
Servings -6
Recipe found on thetoastykitchen.com. Click on photo for full recipe.
Avocado black bean salad is an easy, cold lunch or side dish for your next picnic or summer meal. Black beans, avocado, red pepper, and red onion are tossed in a fresh and bright lime vinaigrette.
Ingredients:
1 Lime, zested
2 Tablespoons Olive Oil
1 teaspoon Salt
¼ teaspoon Cayenne Pepper
30 ounces Canned Black Beans, drained and rinsed
2 Avocados, chopped
1 Red Bell Pepper, chopped
1 Red Onion, small and chopped
2 Tablespoons Fresh Cilantro, chopped
Instructions:
In a small bowl, add the zest and juice from 1 lime along with the olive oil, salt and cayenne pepper. Whisk to combine.
Add beans, avocado, bell pepper, red onion and cilantro, tossing to coat.
Serve immediately or cover and chill until ready to serve.
Cooking Time - 20 minutes
Servings -6
Recipe found on cookieandkate.com. Click photo for full recipe.
This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.
Ingredients:
2 cans (15 ounces) Red Kidney Beans, rinsed and drained or 3 cups cooked Kidney Beans
1 can (15 ounces) Chickpeas, rinsed and drained or 1½ cups cooked Chickpeas
1 small Red Onion, diced (about 1 cup)
2 stalks Celery, sliced in half or thirds lengthwise and chopped (about ¾ cup)
1 medium Cucumber, peeled, seeded and diced
¾ cup Fresh Parsley, chopped
2 Tablespoons Fresh Dill or Mint, chopped
¼ cup Extra Virgin Olive Oil
¼ cup Lemon Juice (about 1½ Lemons)
3 cloves Garlic, pressed or minced
¾ teaspoon Fine Salt
Small pinch Red Pepper Flakes
Instructions:
In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.
Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.
Serve immediately for the most flavor, or let marinade in the refrigerator, covered for a couple hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up the leftovers with a little sprinkle of salt or drizzle of lemon juice.