I love this quick and easy salad, especially in the summer. It is a colorful, refreshing and healthy addition to a picnic or barBQ. It makes a great side dish or even a light meal on Meatless Mondays.
YIELD: Serves 5
1 cup uncooked Quinoa 2 cups Chicken Broth (or vegetable or beef if you prefer) ½ cup chopped Red Bell Pepper ½ cup chopped Red Onion ½ cup Corn (fresh, frozen or canned – be sure to drain it first) ½ cup shelled Edamame ½ cup chopped Cilantro ¾ cup crumbled Feta Cheese 1/3 cup Italian Dressing (preferably homemade but bottled will do) ¼ teaspoon Salt (or salt to taste)
Rinse the quinoa in a wire mesh strainer. Add the broth to a medium size pan. Heat the pan on medium heat. Add the quinoa, stir and bring to a boil.
Cover the pan and decrease the heat to low and simmer. Let cook about 15 minutes or until the quinoa absorbs the liquid. Then remove from the heat and let cool while preparing the remaining ingredients. Chop the red bell pepper, red onions, and cilantro.
In a medium size bowl, add the red bell pepper, red onions, corn, and quinoa. Then add the Italian salad dressing and stir. Add the edamame and cilantro, and stir.
Next, stir in the feta cheese and add the salt (or salt to taste). Serve chilled or at room temperature. Enjoy!
light and healthy, no-cook meal for a warm summer night.
2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled
This is great summer salad that’s easy, tasty and good for you too.
Chicken and Mango Salad
3 green onions, sliced (including greens)
2 mangos (ripe)
4 cups of shredded chicken (I use a whole roasted chicken, available in the deli section of most grocery stores and finger shred it)
2 stalks of celery, sliced
1 head of red lettuce, sliced or torn into strips(approx. 4 cups)
½ cup slivered almonds
1/3 cup peanut oil
¼ cup white wine vinegar
1T Dijon mustard
3 tsp. Asian chili oil
2 cloves of garlic, finely chopped
½ cup Mango Chutney (I like Trader Joes Mango Ginger Chutney)
3-4 cups oven-roasted chicken, shredded (as a short cut, pickup from the grocery store on the way home)
1/4 cup sesame oil
1/4 cup soy sauce
2 T sugar
2 T hot chili oil
2 T balsamic vinegar
1 lb. package spaghetti
1/2 cup sesame seeds, toasted
1 cup green onions, thinly sliced on the diagonal, for garnish
Shred the chicken and set aside. In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar. Cook spaghetti, drain, rinse with cold water and drain again. With your hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated. Add the chicken and toss again. Add seeds and continue folding dressing through the pasta and chicken. Transfer to a shallow platter, top with green onions and serve at room temperature. Great for a backyard barbecue. This dish keeps well for up to two days, but add the green onions only shortly before serving.