Quinoa, Fennel, and Pomegranate Salad. Barley, Celery Root and Mushroom Salad — Recipe. Happy Valentine's Day! Yeah, I know.
Nothing says Valentine’s Day like Barley Kale Salad! I did have visions of posting cookies, cupcakes or something else sweet and gooey, but after thinking about Valentine’s Day as the day to celebrate love, instead of a day to gorge on sweets, I decided to take a different path. The love of my life, the one I’ve been married to for almost 20 years, has been battling high cholesterol for most of his adult life. I’ve made changes in what we eat to help with his cholesterol, so we are now eating more fish, whole grains and good fats, and less meat, white flour and saturated fats.
Some weeks are better than others, but on the whole we have been making progress, and his numbers have been looking good! So, with my Valentine in mind, I decided to share my friend Beth’s Barley and Kale salad. Barley and Kale salad is low fat, tasty and filling. In a large bowl, combine the chopped kale, parsley and red onion. Quinoa Salad w/ Roasted Pumpkin and Orange. Loading ...
It is totally autumn here in the South of New Zealand; everything has turned yellow, gold and beautiful orange. Inspired by autumn; this salad is a celebration of warm sweet flavour and brilliant burnt orange colours. Roasted sweet pumpkin, wedges of orange, chickpeas and walnuts tossed through delicate quinoa with rocket, feta and dressed with a balsamic reduction. The orange really shines through and adds such wonderful flavour that really makes this warm salad. Choose a nice piece of kent or butternut pumpkin and large juicy oranges. Preparation time: 35minsServes 4 (as a main) 1 cup quinoa1½ cups vegetable stock2 oranges1 kg (2 pound) piece of pumpkin, diced into 1cm cubes1 cup chickpeas (cooked or tinned)5 shallot bulbs, quartered¼ cup walnuts, roughly chopped2 cups rocket200g feta cheese, crumbled (omit if vegan)½ cup balsamic vinegar Preheat the oven to 200°C/392°F Place the quinoa, stock and juice of 1 orange in a pot; bring to the boil.
Black Beluga Lentil Salad with Mushrooms and Mustard Vinaigrette. My pantry door refuses to shut.
The shelves are increasingly packed with an ever-expanding myriad of ingredients I seem to collect each time I go to the store. Sometimes I wonder if a few aren’t jumping into my cart on their own, hitching a ride home to join the rest. They must be; I couldn’t possibly have bought that new jar of olives when there were 2 waiting at home, or that bag of black lentils when there was an unopened bag in the back. Unlike the fridge which gets surveyed for freshness and cleared regularly of remnants, the pantry continues to grow exponentially with layer upon layer of staples and interesting jars and boxes of foodstuffs picked up here and there. So since I found myself with an extra bag of lentils and no place to set them, I decided to put them to good use right away. Black beluga lentils are a unique variety of the lentil family; with their jet black skin and diminutive round shape they are named after the caviar they resemble.
Preparation time: 10 minute(s)