Posts Tagged ‘parsley’

Summer Corn Salad

Friday, August 31st, 2018

The last time we grilled on our tiny outdoor grill, we made (white) corn on the cob and had one left over. Rather than reheat it, I turned it into a salad by cutting all the kernels off and adding whatever veggies I had on hand. So this is a “Cooking by the Strings of Your Apron” recipe, since you can use whatever veggies you have handy or prefer over mine.

Utensils: Grill (outdoors or a grill pan indoors), tongs, cutting board and knife, bowl for missing, bowl for serving
Prep Time: 20 minutes
Cooking Time: 10 minutes for corn (May vary depending on how crisp you want the corn)
Categories: Vegan, Gluten Free, No Sugar Added

Ingredients

one-two ears of fresh (non-GMO) corn, grilled
1 cup artichoke hearts (in jars or BPA-free cans, or frozen and thawed*)
1/2 cup black beans or garbanzo beans, cooked+ (optional)
4-6 slices of leek
one dill pickle (I use Bubbie’s brand), sliced
salt & pepper to taste (If you are avoiding salt, try garlic powder.)
1/4 cup olive oil
parsley or cilantro, chopped

* I used organic, frozen artichoke hearts instead of canned or jarred
+I usually soak and cook my own beans, but this was a last-minute idea, so I used Jack’s Quality Beans in a renewable paper carton. I plan to Google them to find out more info.

Directions

Cut grilled kernels into a bowl. Add all the other ingredients (or substitute your own) and toss with olive oil, salt and pepper. Toss well and place in a serving bowl. Cover and refrigerate until ready to serve.

Serves 2-4, depending on how many ears of corn you use and whether you serve this as a main dish or a side dish. (Black beans or garbanzos are good protein additions.)

ENJOY! Corn seems especially good near the end of summer.

 

 

Chilled Quinoa Summer Salad

Tuesday, August 1st, 2017

Quinoa is now a household word for people interested in The Good Taste of Health (my motto). But did you know how good it is for you?

From authoritynutrition.com:

Quinoa is the seed of a plant known scientifically as Chenopodium quinoa.

It is high in many nutrients,* and is often referred to as a “superfood.”

Quinoa (pronounced KEEN-wah) is actually not a grain, but a pseudo-cereal, a seed that is prepared and consumed like a grain.

However, quinoa is higher in nutrients than most grains.*

Quinoa has a crunchy texture and nutty flavor. It is also gluten-free, so it can be enjoyed by individuals who are sensitive to gluten or wheat.

*Quinoa contains more vitamins, nutrients, and antioxidants than any other grain. In fact, you’ll get an impressive list of vitamin B6, thiamin, niacin, potassium, and riboflavin, plus minerals like copper, zinc, magnesium, and folate, as well as the antioxidants and phytonutrients (See my Glossary) quercetin, and kaempferol, which lend anti-inflammatory and disease-fighting prowess to each bowl consumed. (www.activebeat.com)

 

Utensils: Strainer, 1 1/2 qt. pot, cutting board and knife, mixing bowl, serving bowl or platter.
Prep. & Cooking Time: 15-20 minutes
Categories: Vegan, Gluten Free, Sugar Free

Ingredients

2/3 cup dry (sprouted)+ quinoa (= 2 cups  cooked)
1 cup water or stock
One cup chopped or grated veggies. I used:
zucchini, yellow squash, leek, carrot, 1/4 avocado (peeled)
6-8 sliced black olives (optional)
0ne garlic clove, minced
almost 1/3 cup oil (olive, grape seed, or avocado oil)
juice of 1/2 lemon
Sprouts or microgreens for garnish
Salt & Pepper to taste

+Sprouted grains and beans are easier to digest and increase in nutrition. If sprouted quinoa is not available, regular quinoa (multi-colored looks best!) works also.

Directions

  1. Rinse dry quinoa in a strainer. Drain well. (Can also be soaked for a few minutes if you wish.) Place in water or stock in pot and cook on medium heat about 15 minutes, until all liquid is absorbed. The tiny grains will puff up.
  2. While the quinoa is cooking, dice the leek, grate the zucchini and yellow squash, grate or slice the carrot, slice the avocado, and mince the garlic.
  3. Measure out the oil and squeeze the lemon and add to veggies in a bowl. Toss well, adding black olives, if using. Refrigerate
  4. When the quinoa is cooked, cool in fridge. When cool, mix cooked quinoa with veggies. Add salt and pepper to taste.
  5. Right before serving, place salad in a bowl or on a platter, add sprouts or  microgreens and serve.Yield: About 3 cups of salad. Serves 3 as a side dish.

Note: Feel free to use or substitute other veggies in season, such as cherry tomatoes, chopped cucumber, scallions, etc. You may also add beans, such as chickpeas, adzuki beans, black beans, etc. For more flavor, chop some fresh dill or fresh parsley into the dish when the veggies are tossed with the quinoa.