Salads, for the love of a pretty tablePosted: 9 September 2011 Filed under: KITCHEN, for recipes, Three colourful salads, with Cabbage, Quinoa, and Avacado, Uncategorized | Tags: Cabbage _noodle, food_photography, Guacamole, mazeh, Quinoa_salad, vegan 1 Comment
Never underestimate the power of a refreshing and gorgeous-looking bowl of salad, even of the simplest type; it adds color to your table, flavor to your main dish, and admiration towards your taste
No. 1 : Cabbage-Noodle Salad. Grate the carrot and chop the cabbage. Still fry sliced almond briefly (w/o oil) and mix with cabbage-carrot. Top with dried rice noodle. The dressing (salt and rice vinegar) should go just before serving else it soften and noodles
No. 2 : White Quinoa salad: Have a look at the picture below. This is what you need and the cooking instruction provided on the product is very simple and accurate: Treat it as rice: wash and rinse. Then add two parts water to one part quinoa, stir, cover, and cook (I do add a bit of salt, though) Rinse and let it cool before mixing in salad)
Once Quinoa is ready, simply mix it with small amount of your favourite vegetables chopped in thinly pieces. I use tomatoes, cucumber, onion and either parsley or coriander. Dressing is salt, black pepper and (fresh) lemon juice … Guacamole and Persian recipe below
Quinoa (“the mother grain”) is an ancient grain from South America that is considered a complete protein. It can be used in any recipe in which you would use rice, and can be served hot or cold
Guacamole Dip: use good, ripe avocado. That is all matters really! I mix it with cubed tomatoes, hot green pepper and chopped coriander and use fresh lemon juice and salt for dressing. Keep at least one of the fruit’s seeds inside the salad’s bowl to prevent it from going dark.
[…] that the two together can help you feel full for longer.” I have already given two recipes for plain and mixed quinoa salads, but there are literally tens of them on the net. This grain is really […]