Category: salad lovers

Posted in family, Food, healthy meals, inspiration, life, mom cooks, salad lovers, vegan, writing

Quinoa Salad

Posted on by Kalida AK

Quinoa is one of the world’s most popular health foods. It is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Indulge into one of my favorite Quinoa salads.

Ingredients:

    2 tablespoons vegetable oil
    1 tablespoon garlic paste
    15 oz black beans
    15 oz corn
    3 roma tomatoes, diced
    1 cup quinoa, rinsed
    2 cups vegetable stock
    1 tablespoon chili powder (as desired)
    2 teaspoons cumin
    2 teaspoon Himalayan salt
    1 teaspoon pepper
    1 avocado, cubed
    1 lime, juiced
    fresh cilantro, to garnish

Directions:

  1. Heat the oil in a large pan over medium heat. Add the garlic and cook for about 2 minutes, until softened.
  2. Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
  3. Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.

👩🏻‍🍳Enjoy!

Posted in Food, healthy meals, life, mom cooks, salad lovers, summer, writing

Bake & Toss

Posted on by Kalida AK

Serves: 4 servings

Ingredients

2 large sweet potatoes

1 medium red onion

15 oz chickpeas, rinsed and drained

½ cup olive oil

¼ cup lemon juice

2 tablespoons garlic, minced ( used garlic paste)

1 teaspoon ground cumin

1 teaspoon paprika

¼ teaspoon cinnamon

¼ teaspoon cayenne

Himalayan salt, to taste

Black pepper, to taste

3 oz mixed greens

¼ cup fresh parsley, chopped

¼ cup fresh cilantro, chopped

1 tablespoons dried cranberries (optional)

Directions:

  • Preheat the oven to 425ºF.
  • Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
  • Peel and slice the onion.
  • Add the chickpeas to the other half of the baking sheet.
  • In a glass bowl, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.

  • Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
  • Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
  • Bake for 30 minutes, until the sweet potatoes are tender.
  • Let cool for 20 minutes.
  • Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.

Add the parsley, cilantro, and remaining dressing and toss to combine.Top with dried cranberries, if using.Happy & Healthy Summer⛱

©️Kalida Corner

Posted in family, Food, healthy meals, inspiration, Journey, life, mom cooks, Photography, Pioneer Woman Kitchenware, salad lovers, writing

Light Lunch

Posted on by Kalida AK

Ingredients:

For 4 wild salmon filets (6 oz each)

  • 1/4 tsp Himalayan salt (as desired)
  • 1/4 tsp black pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Parchment Paper sheet

For the basil bruschetta: (makes 2 1/4 cups)

  • 1/4 cup chopped red onion
  • 1 tbsp extra virgin oil
  • 1 tbsp  balsamic vinegar
  • Himalayan salt and fresh cracked pepper to taste ( as desired)
  • 2 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, choppedKalida Corner

Directions:

  1. Combine onion, olive oil, balsamic vinegar, 1/4 tsp salt and pepper. Set aside a 5 minutes.
  2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes.
  3. Preheat oven to 350. Place the parchment paper on a baking sheet and place the filets on the top of the paper.
  4. Drizzle olive oil on the filets, sprinkle with salt and pepper.
  5. Bake for 20 minutes. Remove from oven and let rest for 2 minutes
  6. Serve topped each with generous 1/2 cup basil bruschetta.
Posted in Food, healthy meals, inspiration, life, mom cooks, Photography, Pioneer Woman Kitchenware, salad lovers, writing

Kale Lovers

Posted on by Kalida AK

  • Ingredients

3 tablespoons of fresh lemon juice

2 tablespoons of extra-virgin olive oil

1/2 teaspoon of Himalayan salt (as desired)

1 bunch kale, leaves thinly sliced and ribs removed

1/4 cup dates

1 medium Honeybear Apple

1/4 cup slivered almonds, toasted Toast Almond Directions

1-ounce Pecorino, finely grated (1/4 cup)

Freshly ground black pepper

  • Directions

  1. Whisk together the lemon juice, olive oil, and salt in a large bowl. Add the Kale, toss to coat and let stand 10 minutes.
  2. While the Kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds, and cheese to the kale.
  3. Season with salt and pepper and toss well

Enjoy!

IMG_5846
Kale Salad