Quinoa Black Beans Salad

This year, winter lasted forever, spring just settled in with sun-rain-rain-sun-rain-hot-cold-hot-cold-cold-cold and summer might last for a month! But that’s ok as the shorter it is, the more we will cherish it, right? =)

Spring and summer mean less cravings for comfy food, at least in my case, and more determination to stick to healthy diets. And also, we bought a healthy meal plan this week which tells us what to eat every day at every meal. This makes it sooo easy as we don’t need to think so hard about what to cook every day. Being organized and having a plan for the whole week with easy to prepare dishes is all it takes to eat healthier. It’s easy to say “let’s just eat out” when you are starving after work, and have nothing in the fridge and no idea what to cook!

So today I made a simple and quick salad using boiled quinoa, black beans, corn and zucchini.

Quinoa is known to be a superfood, filled with protein, various vitamins and minerals and the seeds look so pretty, but I don’t consume it enough. I think I still have the pack that I bought a year ago… I just forgot about it, until lately when I told myself repeatedly that I’m going to use it more in my recipes.

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So here it goes!

Ingredients

  • 1 cup cooked quinoa
  • 1 cup cooked corn
  • 1 cup chopped zucchini
  • 1/2 cup black beans rinsed from can
  • 1 green onion, chopped
  • 1 jalapeno, chopped
  • 1/8 cup cilantro, chopped
  • Freshly squeezed lime to taste

Instructions

  • Boil water and cook the quinoa for 20 minutes or until you see the grains uncoil and they are soft.
  • Combine all ingredients with the cooked quinoa and mix.
  • Squeeze lime on top as desired
  • Salt and pepper and other spices (I used a bit of cayenne pepper, paprika and a little bit of tumeric) to taste!

Enjoy!

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Healthy Salads

Even if I have in my possession a cookbook called 100+ types of salads, I find myself going into a salad rut, i.e., I often make the same kinds of salads, again and again. So I told myself that from now on, I’ll make an effort to seek inspiration from my salad book. I can’t possibly post the same kind of salad on this blog every time I make one! So that shall be my incentive hehe.

As the temperature goes up, my salad cravings will go up as well, so I’m hoping to try at least 30 out of the 100+!

Salad No. 1

Ingredients:
Mixed greens
Colorful coleslaw (Green cabbage, Red cabbage, Carrots)
Zucchini
Cucumber
White Mushrooms
Tomatoes
Corn
Onions
Sunflower seeds

Salad No. 2

Ingredients:
Lettuce
Asparagus
Cherry tomatoes
Boiled egg
Grilled salmon filet
Capers

Salad No. 3

Ingredients:
Green leaves
Tomatoes
Cucumber
Crab meat (Goberge)
Brown toast
Garlic butter

I used Balsamic Vinaigrette for all 3 salads:
Salt & Pepper
Olive oil
Balsamic Vinegar

Instructions: Just chop everything, put everything in a bowl, add the dressing, mix and toss and serve.

P.s. To get out of my rut, I will try other salad dressings in the future! 🙂

Chickpea Qunioa Salad

As I’m learning to cook more delicious vegetarian dishes, there’s sometimes the worry of not getting enough protein. But there are so many other sources of protein other than meat, such as beans, tofu and QUINOA! This salad is very easy to make.
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Ingredients used here are:
  • Quinoa seeds, boiled
  • Chickpeas
  • Cucumber, chopped into cubes
  • Red peppers, chopped
  • Coriander, finely chopped
  • Onions, finely chopped
  • Lemon juice
  • Salt and Peper
All you need to do is combine all ingredients and toss well. Let the salad stand for a while before serving.