I like my summer salads too be hearty and nutritious. These 3 recipes are my favorite and make a great light lunch or side for dinner. I usually cook them n Sunday night so I have a quick, healthy food options to grab and go for the workweek. Each one takes less than 30 minutes, including prep and cook time. All of the ingredients are organic, vegan and gluten-free.
RECIPE #1: QUINOA TACO SALAD
(Makes 4 servings)
Ingredients:
- 1 cup of cooked quinoa
- Extra virgin olive oil, as needed
- Juice from 2 medium, juicy limes
- Sea salt, to taste
- 2-3 tablespoons fresh chopped cilantro or parsley
- 1 cup of cooked black beans (I use the Eden Foods brand)
- 1 half small red onion, diced fine
- 1 half small yellow bell pepper, cored, seeded, diced fine
- 1 cup roasted corn kernels (I used frozen, boiled until tender and then cooled)
- 1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
- Gluten-free tortilla chips
- 1 large avocado, pitted, peeled, sliced
Instructions:
Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
Add in the fresh chopped cilantro, black beans, diced red onion, diced yellow pepper, and corn kernels. Stir lightly to distribute. Taste test for more salt if necessary.
When ready to serve, line each plate with fresh romaine lettuce. Spoon the quinoa on the center of the lettuce. Add the avocado and tuck tortilla chips along the edges. Enjoy!!!
RECIPE #2: 3 BEAN & SWEET POTATO SALAD
(Makes 5 servings)
Ingredients:
- 1 large sweet potato, peeled and cut into 1/2-inch pieces
- 1 cup cooked black beans ((I use the Eden Foods brand for all the beans)
- 1 cup cooked chickpeas
- 1 cup cooked kidney beans
- 1/2 cup chopped red onion (about 1/2 small onion)
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon stone-ground mustard or other brown mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
Instructions:
Fill a large pot halfway full with water and place over high heat. Add a few pinches of salt to the water if desired. Bring water to a boil. Carefully add the sweet potatoes and boil until almost fork-tender, 4-5 minutes. Drain and let cool slightly. Add to a large bowl along with the black beans, chickpeas, kidney beans, and onion. Stir gently to combine, trying not to break up the sweet potatoes.
In a small bowl, add the olive oil, vinegar, pure maple syrup, mustard, salt, pepper, and parsley. Whisk until combined. Pour over the potatoes and beans. Toss gently to coat veggies with dressing. Taste and season with additional salt and pepper if desired. Chill until ready to serve. Yum!!!
RECIPE #3: COCONUT SOBA NOODLE SALAD
(Makes 5 servings)
Ingredients:
- 2 cloves garlic, roughly chopped
- 1-inch piece of fresh ginger, roughly chopped
- 1 stalk lemongrass, rough outer leaf pulled away, and the remaining stalk finely sliced
- 1 serrano pepper, chopped
- 1/2 cup cilantro leaves
- 2 tablespoons lime juice (about 3/4 of one lime)
- 1 pinch sea salt (more to taste)
- 1 tablespoon coconut oil
- 1 (15 oz) can coconut milk (you can use light if you prefer)
- 1 (8 0z) package of soba noodles
- 1 red bell pepper, stemmed, seeded and cut into small strips
- 1 cup frozen peas
- black sesame seeds for garnish (optional)
Instructions:
In a small food processor, combine the garlic through the pinch of salt. Pulse until the mixture is finely minced.
Heat the coconut oil in a medium pot over medium-high. Add the pepper mixture and mix well in the oil for a minute. Then pour in the coconut milk and mix well.
In the meantime, cook your soba noodles in boiling water until they are al dente, around 5 minutes.
Drain the water and transfer the noodles to the coconut milk. Add the red bell pepper and peas and mix well. Then add sesame seeds to garnish. Chill until ready to serve. Yummy yummy!!!
Namaste 🙂
Brenda
