Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Friday, January 16, 2015

Mexican inspired Quinoa Salad served with Avocado

☆ Cook a cup full of quinoa in chicken or vegetable stock as instructed on the packaging and set aside to cool in a large bowl.
☆ In a small amount of olive oil fry until slightly blackened the kernels from 2 cobs of corn and again set aside to cool.
☆ In the same pan with a touch more olive oil fry until softened, about 5 minutes, a finely diced red onion. Add to this a teaspoon each of paprika, coriander powder and cumin powder and fry for about one minute until fragrant. Set aside to cool.
☆ Dice a mango and half a bunch of fresh coriander ... I have used mint on this occasion as I had no coriander. 
☆ When everything has cooled down combine all of the ingredients into the large bowl of quinoa finally adding the juice of a fresh lime.
☆ Serve this salad with quartered avocado and enjoy a light sustaining lunch time meal on its own or as a side with any choice of meat for an evening meal. You are limited only by imagination.        :) 


Thursday, January 30, 2014

Quinoa Mango Magic

Give this recipe a go if you like a touch of the sweet in your salad and I promise that you will love it. I adapted a recipe I found and I hope that  you will continue to adapt to suit your own tastes. Quinoa will take on the flavours of ingredients added to it and this salad is delicious with a nice balance of sweet and sour because of that fact.
Quinoa Mango Salad


  • Slowly simmer 3/4 cup of washed quinoa in 1 and 1/2 cups of chicken stock until all liquid has been absorbed. The quinoa will be cooked in about 20 minutes.
  • Place the warm grain into a bowl and add 1/2 cup sultanas or cranberries and 1/2 teaspoon each of ground fennel powder and salt. Mix through and leave to cool.



  • To the cool quinoa add 1 cup of diced mango and 1/2 pomegranate.
  • 1/2 cup of finely chopped coriander leaves and stems add a nice crunch or  parsley and the juice of 1/2 a lime squeezed over the top.
  • To turn this into a meal stir through some baby spinach or other salad leaves and top with diced avocado if you desire.

Monday, May 27, 2013

Gado Gado with Peanut Sauce

My Gado Gado is a selection of warm blanched vegetables  and salads served with a delicious peanut sauce and topped with a hard boiled egg. You can choose to purchase a ready made sataty sauce or very simply make your own.


Gado Gado with Peanut Sauce

  • Blanch or steam a selection of vegetables I have used snow peas, sweet potato, pumpkin, cabbage and cauliflower... these should still have a little crunch to the bite.
  • Display these seperately on the serving plate and add a layer of satay sauce.
  • Top this with your selection of salads I have used tomatoes, capsicum and cucumber.
  • Top with some more warm satay sauce.
  • Finally add a hard boiled egg and shredded corriander.


Simple Peanut Sauce

  • In a medium saucepan soften some diced onion, chilli and garlic in a little peanut oil until the onion is translucent. 
  • Add about 200 grams of unsalted peanuts to toast.
  • When golden brown whiz up into a paste in your food processor.
  • Return to the saucepan and add a can of coconut milk a dash of fish sauce, the juice of a lime, a splosh of ketjap manus and a couple of tablespoons of palm sugar. 
  • Simmer gently until the sauce reduces and thickens ... delicious home made sauce however if you decide to buy one please choose a quality authentic sauce as it is a very large part of the success of this dish.


Sunday, January 27, 2013

Watermelon Coconut Vegan Salad

A simple recipe which can be eaten as a summer salad at your next BBQ or equally special as a healthy dessert at any time.
Watermelon Coconut Vegan Salad


Three ingredients make this the easiest dish to prepare... even the kids can do this one.




  • I like to dice the watermelon into large chunky bite size pieces... or you can dice to whatever suits your family.
  • Add any fresh herb that you like... I have used torn basil leaves in this dish as I have it growing fresh in the garden at present. I have on other occasions used mint or coriander. 
  • Finally add some shredded moist coconut to your liking (desiccated would work also however this is much drier) .



Gently toss all ingredients together and serve immediately as a quick lunch, a side salad or my favourite idea is as a healthy dessert. 

*Top with either cream or ice cream any time of the day... however this version would no longer be vegan.

Tuesday, February 28, 2012

Pumpkin Couscous with Coriander Mayonnaise

Pumpkin Couscous with Coriander Mayonnaise
This salad is one of my favourites and has on occasion been requested by family members when we get together... for tea tonight I am serving this with a pan fried fillet of salmon however you could choose a steak or a cold shredded chicken could be added... remember you are only limited by your imagination, adaptation is creation.  
  • Combine in a small bowl a couple of tablespoons each of olive oil and honey, 1 tablespoon each of ground cumin, cinnamon and cardamom. Toss through approx 1kg of 3cm diced pumpkin and bake on a flat baking paper lined tray, in a 180 oven, turning once for about 30mins.
  • While the pumpkin is baking... bring to the boil 1 cup of vegetable stock. Add 1 cup of couscous. Stir well. Remove from the heat and let it stand with the lid on for a couple of minutes then fluff with a fork and transfer to a large bowl to cool.
  • Stir in the cooled pumpkin, 4 thinly sliced spring onions, about 1/2 cup of pistachio nuts, a couple of large handfuls of rocket leaves or greenery of your choice and lots of coriander leaves picked off the stems.
  • Finally drizzle over the mayonnaise which is made up of 1/2 cup of your favourite mayo, (mine is Praise Whole Egg) 1 tablespoon of finely grated orange rind, 2 tablespoons orange juice, about 1/2 cup of finely chopped coriander including the crunchy stems and salt & pepper to taste.