Posts Tagged ‘vegetarian’

Quinoa Salad

Friday, June 4th, 2010

Here is the basic recipe for the Quinoa Salad that I prepared for the nutrition lectures in May.  Enjoy!!  I’d love to hear how this goes for you…

Elizabeth’s Quinoa Salad

3 cups quinoa

1 32-oz container of vegetable stock

1 1/2 cups water

Combine ingredients and prepare as you would rice.  Bring to a boil and then simmer until the kernels are tender (or prepare in a rice cooker).

Let the quinoa cool and in the meantime…

Sauté gently:

2 shallots, chopped

2 zuccini, diced

pinch of sea salt and garlic powder


1 red pepper

1 large handful of flat parsley, leaves only

½ cup of sundried tomatoes in oil

½ cup of artichoke hearts in water or oil

½ or 1/4 of a red onion finely diced

Add all of this to the cooled quinoa.

Toss with dressing:

¼ cup good quality organic olive oil

1/8 cup white balsamic vinegar (or apple cider vinegar)

juice of a whole lemon

sea salt to taste

Optional add-ins to your taste:


Garbanzo beans

Chopped sardines


Chopped hard boiled egg

Olives (esp Kalamata or Spanish)

Fresh or dried spices such as Basil or Oregano

Kale Chips

Monday, May 24th, 2010

This simple little delight can almost take the place of a bag of potato chips. Once you start munching on these you won`t be able to stop until they are all gone. And, unlike a bag of potato chips, these things are seriously good for you.

The recipe goes like this:

–  1 bunch kale (washed and dried)

–   Whatever type of seasoning you like. (Can it be easier than that?)

If the center stems are large, remove them. Cut the remaining kale into bite size pieces. Toss with about a tablespoon of olive oil until the leaves are coated. Sprinkle with any of the following: Sea salt, pepper, cayenne, apple cider vinegar (about 1 tsp) or garlic powder. Spread the leaves out on a cookie sheet so that they are not overlapping. It is better if you can bake them for a longer time at a lower temperature. I use a convection oven at 180 degrees until they are really crispy. They should crunch like a potato chip… almost melting in your mouth. In my oven this takes a couple of hours, but in a standard oven it could take up to three hours.