Quinoa Veggie Salad

So I know I've been slacking but I do have a new salad recipe! Since I don't eat meat, I am always looking for ways to increase my protein intake, and quinoa has been a good addition to my life. Quinoa is a good staple to have in your pantry because it can be used as a substitute for rice in casseroles but it can also be mixed with chocolate, fruit, or added to protein bars. I made this salad a couple of weeks ago ( and forgot to take the picture! so one will be coming soon) as a way to clean out my fridge ( I have a slight obsession with not wasting food) and have something that I could pack for lunch the remainder of the week. The great thing about most of these past salad recipes are that they can all be easily modified to fit your tastes. I've recently added a greek vinaigrette to the salad for an added twist. I love making my own salad dressing because not only is it easy and full of flavor but you control the ingredients which is always an added bonus.

Quinoa Veggie Salad

1 cup cooked quinoa, cooled
1 cup chopped broccoli
1/2 cup red bell peppers
1/4 cup cucumbers
1/4 cup red onions
1 pint cherry tomatoes
1 avocado chopped (add a squeeze of lemon juice to keep avocados from turning brown so quickly)
1 container crumbled fat free feta

1. Add all ingredients into large bowl and top with 1 tbsp lemon juice.

**You can keep the salad like this or go on to add the following greek vinaigrette for added flavor and good fats ;)

Greek Vinaigrette

1/2 cup red wine vinegar
3 shallots finely chopped (could also use 3 gloves garlic minced)
1 tsp dried basil
1/2 tsp dried oregano
few shakes crushed red pepper
3 tbsp lemon juice
3/4 c olive oil
salt and pepper to taste

Combine first 6 ingredients in bowl and slowly whisk in oil until blended. Refrigerate up to 1 week.

Baby Arugula Salad with Shallot Vinaigrette

 I was excited to make this salad because it is so easy to eat by itself or pair with a salmon patty or goat cheese cake (not to mention I love any reason to eat bleu cheese in an appropriate manner and not straight out of a container). Yum-O! After making the salad I wanted to pair it with a vinaigrette and I happened to have left over shallots from goat cheese rice cakes I made for dinner. So shallot vinaigrette it was! I found a super easy recipe with a good flavor at Epicurious that I will definitely be making again for other salads.

Baby Arugula Salad

1 bunch or container of baby arugula washed and dried
1/2 cup dried raisins or cranberries
1/4 c walnuts
1 container crumbled bleu cheese
1 pint cherry tomatoes
1/2 chopped red onion

1. Combine all ingredients in a large bowl and toss.

Shallot Vinaigrette

1/2 c chopped shallots
6 tbsp rice vinegar
1 1/2 tsp dijon mustard
1 1/2 tbsp olive oil

1. Whisk shallots, rice vinegar, and dijon mustard until combined. Gradually whisk in olive oil and season with salt and pepper to taste.

Shrimp Broccoli Slaw Stir Fry

When I was rummaging the fridge to make dinner for my fiance and I, I found the rest of my bag of broccoli slaw from my detox salad sitting there looking sad and I decided I'd find a way to incorporate it in my meal. I promised my fiance some shrimp, but I was sick of making the tired shrimp pasta with tomato sauce. I landed on the idea to do a shrimp stir fry of sorts using the broccoli slaw instead of rice. It turned out to be a great choice and the broccoli slaw softened but didn't become soggy. Enjoy!

Shrimp Broccoli Slaw Stir Fry

1 bag of medium shrimp peeled and deveined
1 bag of broccoli slaw
1 tbsp of minced garlic
1/4 red onion
~ 1 tbsp of olive oil (I kind of eye balled it)
dash red pepper flakes
salt and pepper to taste
~ 1/4 c reduced sodium soy sauce (I adjusted the amount to my taste)
2 tbsp crushed peanuts (optional)

1. Heat the garlic and oil in large pan; add the onions and let cook until fragrant and soft
2. Add broccoli slaw and soy sauce and cook approximately 5 minutes
3. Add shrimp and cook until pink on both sides approximately 2 minutes each side.
4. Put in a bowl and top with red pepper flakes, salt, pepper, and peanuts.

Since it was a last minute idea, I plan on playing with this recipe more to add snap peas, broccoli, and mini corn on the cobs. Have fun with this recipe and let me know your ideas of what to add!

Detox Cabbage Salad

After a long weekend filled with a wedding shower and bachelorette party for my future sister-in-law, a detox salad was a must for this weeks salad recipe (now lets just hope my detoxing won't take so long)! I often devote Sundays to cooking breakfast and lunch meals for the week and have found that salads calling for cabbage or broccoli/broccoli slaw are great because you don't have to worry about sogginess. I also found this recipe on Pinterest and tweaked it to my taste buds and fridge. Enjoy!


Detox Cabbage Salad Recipe (original)
1/2 head savoy cabbage
1/2 red cabbage
1 fiji apple
1/4 red onion
1/2 c chopped walnuts
1/2 c golden raisins

For the dressing:
2 tbsp apple cider vinegar
1/8 tsp cayenne pepper
1/3 c greek yogurt
2 tsps agave nectar
1/2 tsp fennel seeds
1/2 tsp salt

1. Using sharp knife thinly slice cabbage, apple, and red onion and transfer to large bowl
2. Add walnuts and raisins and toss to combine
3. In a small bowl whisk together all the ingredients for the dressing
4. Top the salad with the dressing and mix to coat evenly
5. Serve immediately or store in fridge until use

So, I went a slightly different route with this salad. I used a package of broccoli slaw, a package of shredded red cabbage, and a chopped granny smith apple. I also decided to omit the raisins to skip the added sugar but I'm sure they would be tasty. For the dressing I used honey over agave nectar and did not have fennel seeds. I added extra cayenne pepper, about 1/8 tsp garlic powder, and extra honey to soften the apple cider vinegar. I also thin this salad would do wonderfully with some bleu cheese crumbles (although that may be changing the whole detox point of the salad ;))

Salad Challenge Begins!

 I want to devote each month to a category and make a new item at least 1x a week to share with you; along with bonus recipes just to spice things up. So today begins this month's challenge: Salads! I found this following inspiration on no other than Pinterest and in true me fashion I tweaked and added items to my taste (and hopefully yours too!) This chilled lobster salad is bursting with color from bright tomatoes, corn, and avocados; not to mention it's a refreshing. Eat this salad by itself or add it to a bed of bright green arugula.


Chilled Lobster Salad with Corn, Avocados, and Tomatoes

Chilled Lobster Salad with Corn, Avocados, and Tomatoes

2 packages pre-packaged lobster
2 packages grape tomatoes
1 can sweet corn (no salt added)
2 ripe avocados cut into 1 inch chunks
1-2 tbsp lemon juice
salt, pepper, and red pepper flakes to taste

1. If the lobster is not pre-cut, cut into 1 in squares and place into large mixing bowl
2. Peel and cut avocado and place into mixing bowl with lobster
3. Add tomatoes, corn, and lemon juice and mix with large wooden spoon (or I transferred bowl a few times so not to mash the avocados)
4. Add salt and pepper to taste




** I have also used this recipe with crab which is just a tasty. In addition, I have added garlic powder as well (because lets face it who doesn't love garlic).