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Spinach Quinoa Herb & Chickpea Salad with Green Goddess Dressing

I love to take base ingredients and put them together and make something new. By adding some fresh greens and the Green Goddess Dressing I turned the Quinoa Herb Salad into something incredibly tasty and different from its original form.

This recipe is for one salad. All you have to do is increase the ingredients to increase the servings.

In a medium/large bowl layer Quinoa Herb & Chickpea Salad, baby spinach and tomatoes. Dress the salad with the Green Goddess Dressing.

Serve. Eat. Enjoy.

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Quinoa & Chickpea Herb Salad

This is a simple quinoa dish that takes regular quinoa and up the ante. It is flavor packed with dried and fresh herbs. You can use this as a base to tasty lunch bowl or add some mixed greens and have a protein packed salad. It is all good any way you like it.

Cook quinoa with Jb’s All-Purpose Blend or All-Purpose Seasoning according to the package instructions.

Combine all the ingredients together and stir until well combined.

Note: I like the multi-colored quinoa for this dish because of the variety of flavors, but you can use whatever type of quinoa you have on hand.

Serve. Eat. Enjoy.

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Millet Chickpea Salad

I had some cooked millet that I wanted to use in another way. Instead as a base for a grain bowl I made a salad. This salad is good as is, or you can bulk it up with some salad greens. Also, it is good cold or warm. Either way you choose to eat it – Delicious.

Combine all the ingredients into a large bowl and thoroughly stir them until they are well incorporated.

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Serve. Eat. Enjoy.

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JB’s Chickpea Salad Spread

I made this version of my Chick(en)pea Salad Nests for my client JB. It is a simple recipe, yet so delicious. I made some modifications to the original recipe to suit the needs of the client.

  • 1 1/2 c chickpeas, cooked or canned (drained, rinsed)
  • 1/4 tsp onion powder
  • 1/4 tsp dry mustard
  • 1 tsp JB All-Purpose Blend
  • 2 – 3 tbsp dried cranberries
  • Macadamia Sour Cream, as needed for desired creaminess
  • Himalayan salt, to taste

Combine: chickpeas, onion powder, JB’s All-Purpose Blend and dried cranberries to a food processor. Pulse ingredients to desired consistency. transfer to a sealable container and add the Macadamia Sour Cream to desired creaminess. Chill in refrigerator for at least 30 minutes.

Serve. Eat. Enjoy.

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Fruit Nut & Seed Salad

What is nice about this salad is that you can change it up with anything you have handy. Just mix a couple of fresh fruits, a dried fruit, your favorite nut and seeds. You could never eat the same salad again. This is what I had in my kitchen.

I brought this salad to a church function and came home with an empty bowl.

Add all the ingredients to a large bowl and and toss together with the Strawberry-Vanilla Vinaigrette.

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Serve. Eat. Enjoy.

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Tuna-Less Tuna Salad

This is another assignment for my cooking class. I think this tuna-less tuna salad would be great for lunches. It has only a few ingredients, which makes it quick to make. I do like to let it chill for at least a half an hour so that the flavors meld together. If you can make it the night before that would be ideal.

  • 1 can chickpeas, drained, rinsed
  • 1 tbsp onion, dried, minced
  • 1/4 c celery stalk, diced
  • 1 tbsp kelp granules
  • 1/2 c Cashew Sour Cream or vegan mayonnaise

In a large bowl, using a pastry cutter smash the chickpeas. Add the rest of the ingredients and thoroughly mix. Chill for at least 30 minutes.

Serve as a sandwich, dip, or on top of some salad greens.

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Short Grain Brown Rice Salad with Tomatoes and Olives

I came across a version of this salad and I liked the idea, except it was made with wheat berries. Since wheat is a big NO-NO for me I switched out the grain to one that is delicious and has a toothsome chew – Short Grain Brown Rice.

This dish would be great for those that meal prep. It is simple to make add has few ingredients.

Rice :

  • 3 c vegetable broth
  • 1 1/2 c short grain brown rice

Combine ingredients into a large dutch oven. Bring to a boil and then reduce the heat to a simmer. Cook rice until the broth is completely absorbed and the rice is tender.

Assemble:

  • Cilantro Dressing
  • 1 1/2 c cherry tomatoes, quartered
  • 8 large kalamata olives, pitted, coarsely chopped

Combine all the ingredients: rice, Cilantro Dressing, tomatoes and olives into a large bowl. Thoroughly stir.

Note: This can be served warm, room temperature or chilled. Also, you could bulk it up with some mixed greens.

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Serve. Eat. Enjoy.

 

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Farfalle Veggie Salad

This salad is so beautiful and colorful; purple, red, yellow, orange and green. The proverbial colors of the rainbow. I used fresh and frozen veggies, and it has more veggies than pasta. I would say, that is a fresh tasting nutritious pasta salad.

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Need an idea for lunches for school or work? This salad will meet that need. It makes enough for multiple meals and can be served cold or room temperature (preferably).

  • 12 oz. farfalle (bowtie) pasta, gluten-free
  • 1 head, cauliflower, purple, cut into bite size, steamed
  • 2 c tomatoes, cherry, variety of colors, quartered
  • 1 c corn kernels
  • 1 1/2 c edamame, shelled, steamed
  • 1 lime, zested, juiced
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp nutritional yeast

In a large pot cook farfalle according to package directions. I used Jovial (my favorite brand) and it cooks for 10 minutes. Drain. Rinse with cold water and set aside.

Meanwhile, steam cauliflower for about 5 minutes. Long enough that the cauliflower was softened but still has a bite. Rinse with cold water and set aside.

In a very large bowl combine all the ingredients and stir thoroughly. Cover and refrigerate for at least an hour.

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Serve. Eat. Enjoy.

Note: I added greens to this salad when it was served.

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How to Build a Better Salad

What is nice about salads is that there are no real boundaries, O rules. Well, maybe one rule – Fresh. Freshness is a pretty key factor to making a better salad. There are a couple of things that make better salads. One of those things is – Variety. Here are some ways to make your salads standout.

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Variety of Lettuces – Use two different kinds of lettuce. In this salad I used two different kinds of butter lettuces. One was red and one was green. Of course, color was the obvious difference, but also taste and textures were different. You could try arugula for a peppery bite or romaine for crunch.

Lettuce Combinations:

  • Butter Lettuce/Romaine
  • Iceberg/Spinach
  • Arugula/Butter

There are so many different types of greens to mix and match. The possibilities are endless

Variety of Veggies –  Try using two or more veggies. I used carrots, radishes, red bell pepper and celery leaves. Use what is in season. By using seasonal foods you will have the best quality and flavor.

Variety of Fruits – Fruits add another dimension to your salad. Often it will add a touch of sweetness. This salad had cherry tomatoes, a peach and avocado. These different fruits add freshness, sweetness and creaminess.

Herbs – Herbs are often left out of salads, yet, they add so much more flavor. I used some cilantro. It does not take much of an herb to raise your salad to the next level.

Nuts/Seeds – This is where you can get a little crazy. There are so many possibilities. It takes only a tablespoon or less of nuts/seeds to vary the texture of your salad. I used my Seed & Spice Blend.

Spices – Toast your seeds and nuts in some spices before you and them to your salad. Toasting the seeds and nuts makes all the difference in their flavor. The flavor will be intensified and so will the spices, especially when you combine them together. I toasted my seeds and added my Smokey Southwestern Seasoning to them for additional flavor.

Dressings – Dressings are a wonderful addition to finish the salad, however, they are not necessary if the rest of your salad is flavorful. Just s squeeze of citrus can amp up the flavor of your other ingredients in the salad making them each standout.

Think outside of the box. Do not be afraid to try different combinations and have fun. Just think of how nourished your a going to feel.

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Kale, Radish & Avocado Salad

I made this salad for a class that I am taking. It is a simple, yet delicious, and only takes minutes to put together.

  • 1 small bunch of kale, any variety, bite size
  • 1 avocado, pitted and flash removed from skin
  • 1/2 lime, juiced
  • 1/2 c cherry tomatoes, halved
  • 1 radishes, sliced paper thin

In a large bowl combine kale, avocado and lime juice. Massage kale with the avocado and lime juice, until it is mixed thoroughly. Massaging the avocado mixture into kale leaves help soften the leaves.

Plate kale mixture and top with cherry tomatoes, radishes, and Seed & Spice Blend.

Seed & Spice Blend:

  • 1 tbsp sesame seeds
  • 2 tbsp pumpkin kernels
  • 1 tsp Smokey Southwestern Seasoning
  • 1 tsp nutritional yeast

Add sesame seeds and pumpkin kernels to a small fry pan over medium heat. Toss gently until seeds become aromatic and are slightly golden. Remove from heat.

While the pan is still warm add the Smokey Southwestern Seasoning and nutritional yeast. Toss all the ingredients until well combined. Sprinkle over salad.

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Serve. Eat. Enjoy.

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