Inspiring People to Cook Again
Move over boring tuna salad – My healthy tuna salad is moving in. It’s packed with fresh vegetables and not loaded down with a ton of mayonnaise so it’s a leaner option to the traditional version. Since my husband and I like to eat as […]
Chicken soup cures everything right? Chicken soup for the cold, the flu, even the soul. In winter, we seek comfort recipes and foods and chicken soup is an all time favorite. But it can also be part of a very healthy diet and your weight […]
Quinoa Tomato Salad is an easy vegetarian dish perfect for any time of day or any meal. This dish can be served alone or as a side dish. And you don’t need to be a vegetarian or a vegan to appreciate this nutritious, high-protein grain.
If you have never tried quinoa before, you really ought to try it. You’ll be hooked on the crunchy, delicious taste before you even realize how good it is for you. It’s so easy to make, too. If you can make rice or pasta you can make Quinoa. The only thing you need to do is rinse it before you boil it but other than that it’s pretty simple.
Quinoa (pronounced keen-wah) may be one of the most perfect non-animal sources of protein on the planet. It is the only plant-based source of complete protein, meaning that it contains all 9 of the essential amino acids crucial to human function and health. It is gluten free and a favorite of vegans, who often struggle to find good sources of non-animal protein.
I like my desserts like all of us do but during the week I try to eat healthy and work out so that on the weekends I can indulge in my treats. Quinoa is something I make most weeks and keep on hand for a simple quick healthy meal.
Here is how you make this dish.
Prep Time: 30 minutes
Start to Finish: 30 minutes
Servings: 8 servings
Ingredients:
Directions:
In a small bowl, toss together all the ingredients except the quinoa and season with salt and pepper and a pinch of sugar. Spread cooked, cooled quinoa in a larger bowl or on a small platter and place tomato salad on top. Cover and place in refrigerator until ready to use.
Cook’s Notes:
Salad will keep for a day or two so it can be made hours before you need to serve it.
Replacing the water with chicken stock when cooking the quinoa gives it lots of flavor.
Feel free to get creative and add some feta cheese, olives, oregano or other cheeses and spices.
I originally developed this recipe and had it displayed on BettyCrocker.com. If you like this recipe, please share it recipe with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!
As most of my readers already know, I am not a vegetarian or a vegan. I like meat. My london broil or chicken cacciatore recipes make that pretty clear. Having said that, I am aware of some of the benefits that vegans experience because of […]
Pasta and broccoli is a delicious vegetarian dish that reminds me of being a kid. My mom was a busy workingwoman like most of us today, so this was a simple meal she could whip up after a day at work. I love the rich […]
Baked Salmon is a simple, healthy dish and so easy to prepare in just minutes. I love pairing it with this cucumber salad because it gives this dish a great crunch and texture. We eat a lot of fish in my house and salmon, in particular is one fish that we have a few times a month. It’s high in omega fatty acids (very good for you) and tastes so good.
I know there are some of you out there who are afraid to cook fish because it’s so easy to overcook. That leaves you with a rubbery dish that no one will want to have again. But trust me when I tell you that cooking fish in the oven like this recipe calls for, is so simple. And my advice is to under cook rather than over cook and you’ll always end up getting it right.
Aside from being a really nice regular dinner for your family, it’s a great dish to make for a dinner party or special lunch. It goes great over salad and can be prepared ahead of time and be ready to pop in the oven when company arrives.
Ingredients:
For the Salmon:
For the Cucumber Salad:
Directions:
Preheat oven to 350 degrees Fahrenheit
Begin by making the cucumber salad. Combine all the ingredients in a bowl and mix well. Cover and place in the refrigerator until ready to serve.
You are now ready to make the fish.
Sprinkle a little olive oil on the bottom of a cookie sheet to prevent the salmon from sticking. Then lay the fillets down making sure they have room between them. Sprinkle with the remaining olive oil, salt, pepper, onion powder, lemon zest and bread crumbs.
Place on the middle rack in the oven and bake for about 10-12 minutes. I generally bake fish fillets for about 10 minutes per inch of thickness.
Once salmon is cooked, you can let it cool for a minute or so and serve with a dollop of cucumber salad on top. Enjoy!
Roasted eggplant and chickpeas taste so great together. It can be served as a side dish or over rice or pasta as a main dish. It’s a great vegetarian recipe that also makes for a wonderful appetizer over crusty bread. See my “Cook’s Notes” below […]
Stuffed zucchini squash is a light, healthy Mediterranean dish that can be made with any type of ground meat. I prefer ground chicken because it does have some fat but if you want to go real lean, use ground turkey. It’s easy to prepare and […]
