Protein??? Don’t even ask! Kale, Edamame, and Quinoa salad

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INGREDIENTS
2 cups cooked quinoa, cooled (cook according to package directions)
1 1/2 cup edamame beans, cooked and cooled
3 cups finely chopped Tuscan kale, ribs removed
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and either sliced or diced
2 tablespoon toasted almonds or pumpkin seeds, if desired
For lemon vinaigrette:
2 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1 garlic clove, minced
1 teaspoon sugar
1 large basil leaf, chopped
1/8 teaspoon salt
fresh ground pepper, to taste

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INSTRUCTIONS
1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.
2. In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated.
3. Place in refrigerator for 20-30 minutes to let flavors soak in.
4. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

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Stuffed Mini Peppers

While reading the December 2013 release of Vegetarian Times, I ran across a recipe for Rice Stuffed Mini Peppers and I’ll admit it…it excited me!!! I got up and decided to make it by own.

Cilantro Lime Quinoa stuffed Mini Peppers

1 bag of the Mini Sweet Peppers sweet peppers

1 cup of quinoa

2 cloves of garlic

2 tbsp of olive oil

1 bunch of cilantro

3 limes

2 cups of water

 

Instructions:

1. Prepare the Quinoa (boil the water, add the quinoa, cover pot, and turn off heat…..10 minutes later, it should have absorbed all the fluid and the quinoa should have sprouted…look at the thin little tail coming out of the grain).

2. While the quinoa is cooking start prepping the peppers. You can not just slice these little guys in half and expect to be able to stuff it. Instead cut an oval shape hole in the side of the pepper leaving the stem and bottom intact. These are like little pepper canoes. Finely chop the removed peppers to be later mixed.

3. Chop cilantro and garlic and mix in quinoa.  Squeeze lime juice into mix as well. Use this mixture to stuff the mini peppers.

4. Option: roast them in a 350 degree oven for a 10 minutes or just eat them raw (I prefer them raw!!!).

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