One thing that makes me feel totally on top of life is having a grain-based salad in the fridge for convenient and healthful eating. Unlike lettuce based salads, grain salads get better with time, so they’re perfect as make-ahead meals or for leftover lunches.
The ingredients in this particular quinoa salad are simple but come together perfectly to create a symphony of flavor and texture. Roasted tomatoes, bell pepper and asparagus give this salad richness and depth of flavor. And all three pair perfectly with one of my all time favorite ingredients – creamy, tangy goat cheese. Finally, white onion, chopped dill and lemon juice add freshness and zip. The ingredient list is short but thoughtful, making this salad quick, simple, nourishing and absolutely delicious.
This is a great side dish for simply prepared proteins like chicken, steak or fish. As a vegetarian, I would pair it with roasted cauliflower “steaks” or organic pan-fried tofu. But I usually eat salads like this as the main dish paired with all-natural toasted bread (rubbed with olive oil and maybe some garlic) plus something saucy like hummus or tzatziki. In the words of Ina Garten, how easy is that?
Quinoa Grain Salad with Fresh Dill & Goat Cheese
Serves: 2-3 as a main dish, 4-5 as a side dish Start to Finish: 30 minutes
1 large red bell pepper, cut into strips
1 bunch asparagus, trimmed, each stem cut into thirds
1 pint cherry tomatoes, any color
Extra virgin olive oil
Sea salt, fine grain
1 cup dry quinoa
2 tablespoons lemon juice, plus more to taste
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped dill (approx. 4-5 sprigs)
1/2 cup minced white onion
3 ounces goat cheese
Preheat oven to 400 degrees. Prep vegetables.
Toss red bell pepper strips, asparagus and tomatoes with 3/4 teaspoon sea salt and 1 tablespoon olive oil. Roast on a parchment lined rimmed baking sheet for 20 minutes, tossing once half way through. I use a rimmed baking sheet to conserve the tomato juices.
While veggies roast, cook quinoa according to package instructions. My standard method…combine 1 cup dry quinoa with 2 cups water and 1/2 teaspoon sea salt in a small sauce pan. Bring to boil, reduce heat, cover and simmer for 13 minutes. Remove from heat and allow to sit, covered, for at least 5-10 minutes.
Toss cooked quinoa and roasted vegetables (including any juices) with lemon juice, 2 tablespoons olive oil, dill, onion and 1/4 teaspoon sea salt. Allow to cool to room temperature. Crumble cold goat cheese into quinoa mixture and toss to evenly distribute. Season with lemon juice and salt to taste. Enjoy cold or at room temperature.
*make it a meal – round out this yummy quinoa salad with some tzatziki sauce (either store-bought or homemade) and some all-natural toasted bread drizzled with olive oil
Yep, this my third grain bowl post this month. Why? Two reasons. First is because I love nourishing bowls of goodness, packed with an array of nutrients, flavors and textures. It’s my favorite way to eat because it’s healthy, convenient, packable, stores well in the fridge and, most importantly, absolutely delish. If you want to make a crave worthy nourish-style bowl, it’s not quite as easy as piling veggies, grains and protein into a bowl. My kind of nourish bowl (aka Buddha Bowl or Grain Bowl) has depth, richness and variety. It takes advantage of seasonal produce, flavor-bombs like garlic and citrus, and requires a tasty sauce or spread to pull it all together. This takes a little bit of time and planning, but it’s worth it. And once all of the components are ready, they’re easy to throw together.
The second reason why I’m focusing on grain bowls is because they’re all the rage these days. Everywhere from fast casual restaurants to fine dining establishments are jumping on the nourish bowl bandwagon. It’s a trend for sure, and food trends, specifically health-supportive ones, are my jam.
So there you have it. One more inspirational nourish bowl to get your creative juices and health vibes flowing. And if you missed the last two, check them out below.
Roasted Summer Veggie Nourish Bowl with Classic Hummus
Serves: 4 Start to Finish: 1 hour Active Time: 30 minutes
For Veggies & Rice
1.5 cups dry brown rice
sea salt, fine grain
2 large zucchinis, cut into a large dice
3 large cloves garlic, minced (2 for zucchini, 1 for hummus)
1 pint cherry tomatoes
2 orange bell peppers (red and yellow bell peppers work too)
For Hummus (use storebought if desired)
1 14-oz can chickpeas
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
3/4 teaspoons sea salt, fine grain
1/2 teaspoon cumin
1/4 teaspoon black pepper
4 cups lightly packed greens (I used red leaf lettuce)
2 teaspoons red wine vinegar (lemon juice works too)
1 red onion, quartered and thinly sliced
3 tablespoons pine nuts, lightly toasted
Preheat oven to 400 degrees.
Cook 1.5 cups brown rice to package instructions – it goes something like this – rinse rice in colander, add to small sauce pan with 3/4 teaspoon sea salt and 3 cups water. Bring to boil, reduce to simmer, cover with lid. Allow to cook for 35-40 minutes, until water is mostly absorbed. Remove from heat and allow to steam, covered, for 10 minutes.
Toss zucchini cubes with 3/4 teaspoons salt, 2 cloves chopped garlic and 1 tablespoon olive oil. Transfer to a parchment lined baking sheet in a single layer. Toss tomatoes with 2 teaspoons olive oil and 1/4 teaspoon salt. Transfer to baking sheet with zucchini. Cook cherry tomatoes for 20 minutes. Cook zucchini for 30-35 minutes, flipping once through.
Roast the bell peppers. I like to do this over the open flames on my burner, which takes about 8 minutes and another 10 minutes in a sealed paper paper bag or covered bowl. This allows the peppers to steam and makes the charred skins easily peel off. Once charred skin is removed, discard stem and seeds, cut into a large dice. You can also roast the peppers in the over with the other veggies. To do this, remove stem and seeds, dice bell peppers, toss with a little oil and roast for about 25 minutes.
Meanwhile, make hummus. Combine all hummus ingredients plus 5-6 tablespoons water in a food processor or in a hand blender vessel. Use the water to achieve your desired consistency.
To assemble nourish bowls – toss greens with vinegar, sliced red onions and 1/4 teaspoon sea salt. Divide evenly between 4 dishes. Top each bowl with 3/4 cup cooked rice, 1/4 of all roasted vegetables and 3-4 tablespoons hummus. Garnish each serving with 2 teaspoons toasted pine nuts.
Is it possible that June is already coming to an end? Fine by me, because I’ll be spending the first days of July on vacation. A glorious 10 day vaca in a remote area of Lake Huron in Ontario, Canada, it’s pretty much my favorite place on earth. You see, my extended family owns a modest island, smack dab in the middle of the wilderness, and it can only be described as rustic, comfortable, and totally epic. We sleep in sleeping bags and spend 80% of the day without electricity. We spend our days on the lake and evenings by the fire. And the breeze coming off the water at night, while falling asleep in the open air cabins, is pure magic.
This year, I’ll be heading up a bit earlier than usual and spending the first week of July on the island with my parents. But that means, I’ll be missing America’s birthday. I first want to say that I’m not trying to make a political statement here. Although I’d be lying if I said moving out of Trump country hasn’t crossed my mind. But I love the States, and because I’ll be missing one of the best celebrations of summer, I wanted to share a perfect (and easy) recipe for a BBQ-must-have… Loaded Italian Pasta Salad.
I actually developed this recipe a couple weekends ago when I was visiting my hometown, St. Louis. While everyone else enjoyed this delish pasta salad alongside turkey burgers, I instead, topped it with a medley of grilled veggies, making it a scrumptious main dish for a meat-free eater. Added bonus, this salad can be made gluten-free (using a gluten-free pasta) or made vegan (by omitting the fresh mozzarella balls). Finicky foodies rejoice!
Other than being diet-restriction friendly, this “best of basic” pasta salad is amazing for two reasons. Firstly because it’s a cinch to make. In the time it takes to cook the pasta, the remainder of the ingredients are ready to go. Then all that’s left is a chill session in the fridge to bring everything together. The second reason is because this pasta salad is packed with fresh flavor from basil leaves and cherry tomatoes, texture from al dente pasta, beans and artichokes, and health supportive because of protein, fiber, vitamins and healthy fats. Finally, the simple vinaigrette, flavored with oregano, dry mustard and garlic powder, brings it all home by adding even more flavor and richness. This pasta salad is seriously perfect. So if you’re looking for a clean, balanced and crowd-pleasing pasta salad to be your go-to summer side dish, look no further. This is it.
Best of Basic: Loaded Italian Pasta Salad
Serves: 8 (large side dish portion) Start to Finish: 30 min + chilling time
1 lb (16 ounces) pasta of choice* (see below for notes)
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1.5 teaspoons sea salt, fine grain
1.5 teaspoons dried oregano
1 teaspoon dried mustard
1/2 teaspoon garlic powder (or granulated garlic)
1/2 teaspoon black pepper
1 tablespoon maple syrup, or sweetener of choice, optional**
1 12-oz can white beans, drained and rinsed
1 12-oz can artichoke hearts, quartered
1 pint cherry tomatoes, halved or quartered (depending on size)
1 5-oz can sliced black olives
1 5-oz can pimentos
25 medium basil leaves, about 1 small package, chopped or cut into chiffonade
8-oz fresh mozzarella, I prefer the mini balls (if using a large ball, cut into small pieces)
Bring 5 quarts of water to a boil. Add 1 teaspoon salt and pasta. Cook until al dente. I usually drain the pasta about 1-3 minutes earlier than package instructions say to cook. The best way to know? Try 2-3 noodles. When some noodles are cooked and some noodles seem under-cooked, they’re ready. After the pasta sits in the dressing, the underdone noodles will finish cooking. Avoid over cooking noodles, they will far apart after marinading.
While water boils and pasta cooks. Prepare dressing. In a blender, or using a hand blender, combine ingredients olive oil through maple syrup. Blend until fully emulsified. Set aside.
In a large bowl, combine ingredients white beans through pimentos. Toss with cooked/drained pasta (still hot) and prepped vinaigrette. Allow to cool down to room temp (about 10 minutes). Toss mozzarella and basil with pasta salad. Cover and refrigerate for at least 1 hour or until fully chilled. However, the longer it sits, the better it gets. Make 1 day ahead if possible.
– I chose an organic, white flour variety for a classic pasta salad
– Use whole wheat for additional fiber, a chewier texture and a nuttier flavor
– Use a gluten-free pasta if desired, I love Banza brand
– As for shape, penne, fusilli and bowtie are my top choices – I used penne here
**I think a bit of sweetener (just 1 tbs for 8 servings) makes the dressing more palatable and makes the salad more of a crowd-pleaser. Feel free to omit the sweetener or add less