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Monthly Archives: May 2018

Quinoa Salad Dressing

First Prepare Your Quinoa

Before you can make up your delicious salad you need to pre boil your Quinoa. You need to boil one cup of Quinoa up with 2 cups of water. But do not heart search about this too much. As long as it doesn’t boil dry your Quinoa will absorb all the liquid over ten to twelve minutes. I prefer not to cook my Quinoa for longer than this as I like it to have a crunchy feel to my salad. If you cook Quinoa for too long then it can go a bit soft and mushy. Once your Quinoa is cooked and ready, put it to one side to cool down for an hour.

Prepare Your Salad Ingredients

You can put almost anything into a Quinoa salad but do not overdo it. Some people over complicate things and end up with too many tastes. I tend to limit myself to three or four ingredients in addition to the Quinoa itself. My favourites include peppers, tomatoes, cucumber, peas, sweetcorn, spring onion, kidney beans, lentils, haricot beans and chick peas. I also like to mix red and white Quinoa together as the salad base just because it makes it look so colourful and appetising. Chop up you chosen ingredients and mix them in with the Quinoa you have cooled. Once you have mixed everything together you can mix your Quinoa salad dressing and pour that over your dish.

5 Delicious Quinoa Salad Dressing Recipes

This is where the clever bit comes in. It is best to match the dressing ingredients with the Quinoa salad mix you have prepared. Having said that I find that Extra virgin olive oil and balsamic vinegar goes with almost everything. All you do is add a few tablespoon of each ingredient to your salad and toss everything together. Make sure that all the salad is covered by the salad dressing. The second simple Quinoa salad dressing is freshly squeezed lemon juice and chopped basil leaves. I always have fresh basil growing in my kitchen as it is very versatile. I suggest you do the same. Squeeze two lemons and add up to fifteen chopped basil leaves to it. Then add to the salad as before.

The third Quinoa salad dressing is freshly squeezed lemons with grated ginger. This is very sharp and tangy and will liven up any salad mix you have prepared. The fourth Quinoa salad dressing is slightly different. This is a sweet dressing with pouring honey and freshly squeezed orange juice. The amounts depend on your taste buds. You can use these to sweeten up peppers that are not as sweet as they should be. You can also use it with fresh fruits for a dessert Quinoa salad. Most of the berry family will work with this dressing as well as grapes and chopped apples or pears. I tend to just mix up whatever I feel like at the time, but then I am a bit ‘gung ho’ like that. You need confidence to do that.

The final Quinoa Salad Dressing Recipe is slightly heavier and needs to be used with a bit more care. You need to roast some cumin seeds for two or three minutes and then add some chilli powder and freshly chopped garlic cloves.

Some people just add curry powder instead but I like to use the fresh herbs and spices. This dressing is ideal for legumes and vegetables. It makes a great contrast to the lighter ingredients you might be having on your plate.

The Five Salad Dressings Summarised

Extra Virgin olive oil and balsamic vinegar
Basil leaves and lemon
Lemon and Ginger
Honey and Orange Juice
Chilli Powder, Cumin seeds and Garlic

Raw Red Cabbage

Cabbage comes in a few colors, but I love red cabbage the most.generally cabbage offers a lot of health benefits. Especially raw cabbage. Cabbage contains a lot of vitamin c, minerals, detoxifies the body, helps with hangovers. Vitamin c and sulfur which is a mineral that cabbage contains, help keep your skin, hair and nails pretty. Beware though, make sure it is OK with your doctor to eat cabbage. I know that people with thyroid problems shouldn’t eat cabbage.

I found a little time to share my newest happy belly discovery with you. You can eat this salad as a meal, edit ingredients, add to meals. Whatever your creativity allows. In addition, this salad is very budget friendly, since Cabbage is cheap, at least in the state I live in, which is California. I also guarantee that if you use this salad as a meal you will be energized and not ready to fall asleep, as you would be with a heavier meal. For example, when I eat a steak I get very tired right away, but with this stomach butterfly, I get re-energized and ready to go.

I came up with these ingredients as I was looking trough my fridge. In my belief I came up with this recipe, there might be an identical recipe somewhere out there, but I haven’t heard of it. All you need for this raw, healthy, delicious snack/meal/side dish is:

One Lemon,

Half of a Red Cabbage,

Two Carrots

Cucumber

1 Clove of Garlic

Little bit of Olive Oil

Salt to taste

Pepper to taste

1 teaspoon brown sugar

Shred all the ingredients, add oil, salt, pepper, garlic (fine diced), brown sugar, squeeze the lemon juice into the salad and mix well. There you have it, simple, easy, delicious! You can actually add walnuts to top it off!

Layer Salad

The wonderful thing about this salad is it makes a great side dish for fried chicken. The salad I’m referring to is a 7 layer salad. My mother taught me how to make it. I want to share it with you and you can pass it along to somebody. Here is my recipe for 7 layer salad.

Ingredients

1 head iceberg lettuce

1 can peas

1 onion

6 hard-boiled eggs

1 package bacon

1 to 2 cups miracle whip

1 package sharp shredded cheddar cheese

I listed the ingredients in the order they should go in the salad starting with lettuce first then peas etc. The secret to this salad is the bacon. With that being said you can make this recipe using that imitation store-bought bacon in a jar but it’s not the same. You must use real bacon and lots of it. Get a pot to boil 6 eggs. Salt the water for the eggs because this helps peel the eggs easily. First get a glass casserole dish. I like using a square dish so all the ingredients are laying flat. Cut up a small head of lettuce or enough to cover the bottom of the casserole dish. A half a head of lettuce will do if you are making a small version. Next drain the canned peas and layer on top of the lettuce covering the lettuce all over. Slice up a large onion and layer on top of the peas. Cool the hard-boiled eggs with cold water and remove the shells. Slice the eggs and layer on top of the onion. Cook up a whole pack of bacon until crispy. Crumble the crispy bacon on top of the eggs. Spoon out 1 to 2 cups miracle whip on the bacon and spread it across the bacon with a spreading knife like icing. All the ingredients should completely cover the last ingredient underneath it. The last step is to sprinkle the cheese on top of the salad dressing covering it completely. Press the cheese down into the dressing so it doesn’t fall off. You will thank me later for this recipe.

About Summer Salad

Sometimes the simplest ingredients are the best ingredients for you. I make what I call a simple salad and serve it along side fried chicken, pork chops or some sort of fried food. All of the ingredients to this recipe are raw, and all it requires is chopping or slicing and throwing it into a bowl. There is no way you can mess up this recipe. This recipe is colorful and appealing to the eyes.

Ingredients

2 large tomatoes

1 onion

Sweet bell peppers (green, orange and yellow)

4 to 5 garlic cloves

1 can black olives

¼ to ½ cup shredded parmesan cheese

½ tsp sugar

1 cup lite Italian dressing

Salt and pepper

Grab you a large clear serving bowl. Slice the tomatoes in thin slices and place a layer on the bottom of the bowl. The idea is to layer all the vegetables. Slice the onion into thin slices separating the rings and layering on top of the tomatoes. Then slice enough of the peppers ½ cup of each color and place on top. Slice the garlic cloves and sprinkle them over the layers. Keep alternating ingredients until there is none left. Open the can of black olives and drain the liquid and pour into the bowl. Lightly salt the veggies but heavily pepper them. Add 1 cup lite Italian dressing or homemade vinaigrette to the bowl making sure to pour dressing evenly over entire salad. Add ½ tsp sugar over the vegetables. Generously add the parmesan cheese to the salad. Cover and refrigerator so all the flavors will meld together. I would even try adding in some cut up raw asparagus to the salad since it is best eaten in raw form for the health benefits of folate. If you don’t have bottled dressing, you can make quick vinaigrette for your salad with the following ingredients.