Salads | Ginger Smoothy and Otto Pilot

~Quinoa Salad with Chickpeas~

Ingredients

1 cup (250 mL) quinoa, rinse in cold water

2 cups (500 mL) green beans, or broccoli ,trimmed and chopped

1 can (540 mL) chickpeas, drained and rinsed

1 sweet red pepper, diced

1 cup (250 mL) crumbled feta cheese

Tomato Vinaigrette

1/3 cup (75 mL) canned tomatoes drained and then pureed.

2 cloves garlic

3 tbsp (45 mL) red wine vinegar

3 tbsp (45 mL) olive oil

1/2 tsp (2 mL) each, basil, oregano

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1 pinch cayenne pepper

Preparation

In saucepan, bring quinoa and 2 cups water to boil; reduce heat, cover and simmer for 12 minutes. Fluff with fork and let cool.

Meanwhile, in saucepan of boiling salted water, blanch green beans or broccoli until tender-crisp, about 3 minutes. Drain and refresh in bowl of ice water. Drain and transfer to large bowl.

Stir in cooled quinoa, chickpeas, red pepper and feta cheese.

Tomato Vinaigrette: Whisk together tomatoes, vinegar, herbs, salt, pepper and cayenne pepper; pour over quinoa mixture and stir to coat. You may want to double the vinaigrette depending on how much you like on your salad.

Note: I usually double this recipe for large batches, and the dressing can be made and ahead and stored in the refrigerator. You can serve the dressing on the side as well to control the amount you put on the salad.

~Israeli Couscous Salad~

Israeli couscous is larger than the regular couscous, and makes a fabulous salad with great texture. It’s versatile and easy to make even if you don’t have much time. I use the recipe as a guideline but usually end up adding a little more of the things I like or have on hand. It is a very refreshing salad to serve with a nice spicy dish as it compliments it and is cooling on hot days.

Ingredients

1 cup (250mL) Israeli couscous
1 engilsh cucumber diced or any other seedless cucumber
handful of small tomatoes
1 cup (250mL) or more of fresh coriander leaves washed , dried and chopped
1 sweet red pepper , diced
8 green onions sliced thinly on an angle
( chopped radishes are a good option )

Dressing:

1/3 cup (75mL) cup lemon juice
salt and pepper to taste
4 cloves garlic crushed
1/2 cup (125mL) good olive oil

Preparation

1. Bring a medium sized pot of water to boil with a pinch of salt . Add the Israeli couscous and boil until they are Al Dente or just soft about 5 or 6 minutes. Drain, rinse in cold water. To cool faster you can put bowl sitting in another larger bowl with ice in it , otherwise just cool and put in refrigerator until putting together with other ingredients.

2. Dice cucumbers

3. Cut mini tomatoes in half

4. Dice red peppers

5. Put the cucumbers, tomatoes, coriander, green onions, red peppers and other veggie and herbs you like into a large bowl. Add the cooled couscous .

6. Whisk together lemon jice, garlic, salt and pepper, and olive oil and pour over the vegetables and couscous in the bowl. Stir well, taste adjust if needed add more lemon or salt .