Читать книгу Healthy Cooking Recipes: Clean Eating Edition: Quinoa Recipes, Superfoods and Smoothies - Speedy Publishing - Страница 42

Number of servings: 4 – 6

Ingredients:

2/3 cup dry quinoa

1 1/3 cups water

1 large bunch of lacinato kale (aka Tuscan or dinosaur kale), torn into manageable bite-sized pieces

1 avocado, diced

1 small cucumber, diced

1 small red bell pepper, diced

¼ cup diced red onion

2 tbsp feta cheese, crumbled (or more to taste)

For the dressing:

¼ cup olive oil (use extra virgin olive oil)

Juice of 1- 2 lemons (about 2 tbsp)

2 tbsp Dijon mustard

1 tsp salt

black pepper, to taste

Preparation:

Add the quinoa and water to a saucepan and bring to a boil and then reduce to a simmer and cook, covered, for about 15 minutes or until the water has been absorbed and the quinoa is tender. Remove from heat, uncover and allow the quinoa to cool.

Steam the kale in a steamer basket over a little (about 1”) of boiling water in a large saucepan, covered. Steam for about 2 minutes, just until wilted and remove from heat. Transfer the kale to a large bowl and allow it to cool to room temperature before topping with the quinoa, avocado slices, diced red bell pepper, onion, cucumber and crumbled feta cheese.

In a small bowl, whisk together the mustard, olive oil, lemon juice, salt and black pepper until thoroughly combined. Pour the dressing over the salad and serve.

Pumpkin and Flax Seed Dip

Number of servings: varies

Ingredients:

1 cup pumpkin seeds, roasted and lightly salted

1/3 cup flax seeds

1 small jalapeno or Serrano pepper

1 small shallot

2 cloves of garlic

2 tbsp chopped cilantro

1 tsp cumin

½ tsp ground coriander

juice and zest of 1 orange

juice and zest of 2 lemons

2 tbsp mayonnaise

black pepper, to taste

olive oil and paprika, for garnish

Preparation:

Add the garlic, shallot and jalapeno or Serrano pepper to a food processor and mince. Add the pumpkin and flax seeds and process again, before adding the chopped cilantro, mayonnaise, citrus juice and zest and spices and blending until the mixture becomes a smooth puree; add a little olive oil if needed. Transfer the dip to a bowl, drizzle with olive oil and sprinkle with paprika before serving.