Red Quinoa Greek Salad

Posted by on Nov 10, 2013 in Krystal

Red Quinoa Greek Salad

NOM NOM NOM is all I have to say!!! First, this salad was inspired bc I can’t eat at this Greek Restaurant I use to love here in Austin bc they dont serve certified Gluten Free food (sad day). And unfortunately for me, even the slightest cross contamination, I can tell… #CeliacLife (yes, I just hashtagged in a blog post) I am all about QUICK, EASY, YUMMY, KID FRIENDLY foods as possible..is this you too? I am not Betty Crocker and I dont have the patience to slave away in the kitchen like Paula Dean, but I can make a mean salad in 30 minutes that is approved by the entire family. Recipe: 1 cup cooked Red Quinoa 1 cup garbanzo beans (chickpeas) 1/2 cup sliced cherry tomatoes – roasted or fresh (see below for directions on roasting) 1 c cucumber – diced ½ c kalamata olives Zest and juice of one lemon 1 tbs olive oil 1 tbs dried oregano 1 tbs dried mint 2 garlic cloves – grated Salt and pepper to taste OPTIONAL – add in corn and feta Instructions To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool. In a medium bowl, combine red quinoa (prepare according to directions on pkg) with tomatoes, chickpeas, cucumber and olives. Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper. Check for seasoning and adjust accordingly. I didn’t top my recipe with feta, as I am *trying* to steer clear of dairy, but you can always add that in to get the true Greek feel. Share...

Read More »

Black Bean and Red Quinoa Salad

Posted by on Aug 29, 2013 in Dinner, Krystal, Lunch, Nutrition

Black Bean and Red Quinoa Salad

A YUMMY, fresh salad that is packed with protein and healthy fats. This is something you can eat alone, put on top of Kale or even wrap it up in a brown rice tortilla (for my gluten free friends) for more of a burrito feel. Makes about 5 cups. Salad instructions: – 1 cup of uncooked red quinoa – 1 (14oz) can of black beans, drained and rinsed – 1 red pepper, chopped – 1/4 cup fresh cilantro, finely chopped – 2 green onions, chopped – 1 cup of corn – 1 small avocado, chopped into 1 inch pieces Dressing Instructions: – Fresh lime juice from 2 limes – a pinch of himalyan salt or kosher salt, to taste – 1 fresh garlic clove, minced – 1/4 cup cilantro, finely chopped – 1/4 cup extra virgin olive oil/evoo 1/2 tsp ground cumin, or more to taste Directions: Cook the quinoa according to the directions on the package. While the quinoa is cooking, start preparing the veggies by cutting them up and then also making the dressing in a separate bowl. Allow the quinoa to cool for about 5 minutes after it is done and then fluff with a fork – add the beans and veggies and then toss well. Pour the dressing mixture on top of the quinoa, beans and veggies and then put in the refrigerator for about an hour, depending on your own liking. ENJOY! XO – Krys Share...

Read More »

Clean Balsamic Chicken Salad

Posted by on Nov 5, 2011 in Lunch, Nutrition

Clean Balsamic Chicken Salad

Ingredients:  4 oz Chicken Breast (raw, sliced the long way intro strips) Handful of mushrooms 1/4 cup Balsamic Vinegar 1/2 tbsp minced garlic 1/2 tbsp dijon mustard 1-2 tbsp Balsamic Vinaigrette (Below 80 calories per serving) Cucumber Mixed Greens Bring a small pot of water to a boil.  Add balsamic vinegar, mushrooms, garlic and chicken.  Boil for about 15 minutes or until the chicken can be pulled apart using 2 forks.  Drain water once it’s done.  Pull chicken apart, add mustard.  Cut up some cucumber, and add to mixed greens on plate.  Top with chicken mixture.  Drizzle a tablespoon or two of balsamic vinaigrette.  If you dressing has little fat, feel free to add a few slivered almonds. Recipe from Sarah Dussault Share...

Read More »

Pin It on Pinterest