Recipes, Uncategorized

Winter Kale Salad

Winter Kale Salad | Vegan Living by Danielle

Ingredients:

Salad –

  • 1/4 cup dry quinoa (I think red or tri-color quinoa look the best)
  • 1/2 cup water
  • 8 cups of kale, thick stems removed
  • 1/4 cup hemp seeds (walnuts work well too, we have a nut allergy in the family so I sub hemp seeds)
  • 2 apples, chopped (I like fuji and honeycrisp best, but chose your favorite apples!)
  • 1/2 cup of pomegranate seeds (sub dried cranberries)

Dressing –

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp maple syrup

Directions:

  1. Put dry quinoa in a small pot with of water.
  2. Set timer for 15 minutes once the burner is turned on.
  3. Move the temperature to low or medium-low once water is boiling. (You’ll know quinoa is fully cooked when the kernels opened and look fluffy.)
  4. Remove the thick stems from kale and cut into bite-size pieces.
  5. Put all kale in a pot to steam with about 1-2 cups of water. Stir kale and repeat until all kale is very slightly cooked.
  6. Once kale is cooked, drain the pot and pat kale dry with paper towel if needed.
  7. In a small bowl, mix the apple cider vinegar, olive oil, lemon juice, and syrup.
  8. In a large bowl, combine cooled kale, cooled quinoa, fruit, seeds/nuts, and dressing.
  9. Toss until mixed thoroughly and dressing is evenly distributed.
  10. Enjoy!

Makes about 4 side salads, or 2 lunch-sized salads!

Recipes, Uncategorized

Mexican Quinoa Salad

Vegan Mexican Quinoa | Vegan Living by Danielle

Ingredients:

  • 1 cup dry quinoa
  • 2 cups vegetable stock (or water with 1 tsp cumin and 1/2 tsp pepper)
  • 1 can of corn, drained
  • 1 can of diced tomatoes (with jalapeños if you like spicy!), drained
  • 1 can of your favorite beans (chickpeas, kidney, or black beans), drained
  • 1 can of olives, halved
  • 1 small zucchini, thinly sliced
  • 1/4 red onion, diced
  • 1/2 lime, juiced (approx. 1 Tbsp of juice)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 cup salsa
  • 2 Tbsp fresh cilantro, chopped (1 Tbsp dried cilantro)
  • 1 avocado (optional)

Directions:

  1. Put dry quinoa and stock, or water and spices, in large sauce pan over high heat.
  2. Reduce heat to medium-low when the pot is boiling and cover.
  3. Let quinoa cook for a total of approximately 15 minutes, or until all kernels are open and fluffy. Stirring is not necessary or recommended. Best results come when the lid is left on during the whole cooking process.
  4. Once quinoa is thoroughly cooked, move it to a bowl. Refrigerate to cool if desired to serve salad cold.
  5. While the quinoa is cooking and cooling, prepare remaining ingredients.
  6. Combine ingredients in a small bowl and mix well.
  7. Combine quinoa with remaining ingredients and mix well.
  8. Serve cool or warm and enjoy!
  9. Option to top each serving with sliced avocado and a whole, fresh cilantro leaf.
Recipes, Uncategorized

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad | Vegan Living by Danielle

Ingredients:

  • 1 cup dry quinoa
  • 2 cups vegetable stock (could substitute water, but stock is much more flavorful; low-sodium stock highly recommended)
  • 1/8 cup fresh parsley, chopped or 1/2 Tbsp dried parsley flakes
  • 1/2 cup red onion (about 1/4 of a larger onion), chopped
  • 1/2 can chickpeas, drained
  • 1 med cucumber with the seeds removed, diced
  • 1 cup cherry tomatoes, halved
  • juice of 1/2 lemon (roughly 1 1/2 Tbsps)
  • juice of 1/4 lime (roughly 1/2 Tbsp)
  • 2 Tbsp red wine vinegar
  • 3/4 tsp black pepper
  • 3/4 tsp salt
  • 1 cup kalamata, green, or black olives (optional – depending on your taste), halved

Directions:

  1. Put dry quinoa and stock in large sauce pan over high heat.
  2. Reduce heat to medium-low when the pot is boiling and cover.
  3. Let quinoa cook for a total of approximately 15 minutes, or until all kernels are open and fluffy. Stirring is not necessary or recommended. Best results come when the lid is left on during the whole cooking process.
  4. Once quinoa is thoroughly cooked, move it to a bowl and refrigerate to cool.
  5. While the quinoa is cooking and cooling, prepare remaining ingredients, and mix in a bowl.
  6. When quinoa has cooled, combine quinoa with remaining ingredients and mix well.
  7. Serve cool and enjoy!

 

It is the season for barbecues, picnics, and grad parties. I highly recommend doubling this recipe to bring to these events! It is definitely a real crowd pleaser. Also, quinoa and chickpeas have a good amount of protein for you, so it’s definitely a good thing to bring with you to picnics to be sure there is a vegan option for you that has a substantial amount of protein.

I like to take a bit of it with me as my lunch, or serve a few scoops on the side of dinner!