Autumn Salad Recipe
Cooking with Chef Chef Ati - Autumn Salat Recipe - Episode 3
Preparation time : 10 min
Ingredients :
100 g - Salat Mix
150 g - Cherry Tomatoes
100 g - Dry Fig
1 - Avocado
1 - Lemon
1 - Tea Spoon Salt
1/2 - Tea Spoon Black Pepper
Basil
Fig Balsamic
Enjoy!
ChefChefAti started ‘cooking with ChefAti’ based on the passion of how to learn about eating healthy as it takes a big part in our everyday life.
On this journey we’ve collected many healthy, tasty and fresh recipes that we decided to share them with you.
We want to spread the love for healthy food and teach you how to make some delicious meals.
We hope you will enjoy it!!!
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WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
*****
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Sweet Potato & Green Fig Salad Recipe by Chef Jason Peru
FULL RECIPE:
This recipe was created by Chef Jason Peru, check out his website here -
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Ingredients:
For the chicken:
1 Chicken breasts, skinless
1-2 tablespoons Oil
1/2 teaspoon Salt
1/2 teaspoon Pepper powder
1 teaspoon Chilli flakes
1/2 tea spoon ginger garlic paste
1/2 tea spoon thyme or parsley
For the salad:
1/2 cucumbers chopped
1onion, chopped
4-5 leaves Lettuce, chopped
1 medium tomato
2 to 3 olives
For the dressing:
1/4 cup Mayonnaise, low fat
1/4 cup Greek yogurt, low fat
1/2 tea spoon pepper powder
2 1 tea spoon apple cider vinegar
1/2 tea spoon Salt or as per to taste
1/2 tea spoon of parsley
Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
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Ludo a la Maison Season 11 EP7 Chinese Chicken Salad
For the dressing
1 tbsp dry chinese mustard
1/3 cup rice vinegar
1 tbsp soy sauce
1 1/2 tsp sesame oil
1 tbsp sesame paste
1/3 cup peanut oil
1/2 tsp salt
1 1/2 tbsp honey
1/8 tsp pepper
1. Add all ingredients to a blender and blend until smooth.
2. Set aside
For the chicken
1ea chicken breasts.
1. Bring a medium sized pot of salted water to a boil and add the chicken breast.
2. Turn down to just under a simmer and leave until fully cooked. (About 10-15min)
3. Remove from the water and let cool fully.
4. Slice thinly and shred by hand.
5. Set aside.
To serve
1/4 medium head Napa cabbage
1/4 small head romaine lettuce
1/4 iceberg lettuce
1/4 cup grated carrots
1/4 cup chopped peanuts toasted
1/4 cup cilantro leaves
lime wedges
1 small potato, sliced thin and fried to make chips
1. Cut cabbage and lettuce crosswise into thin shreds.
2. Toss with shredded carrots in a large bowl.
3. Add dressing and toss to coat thoroughly.
4. Add chicken,half the cilantro, half the peanuts and half the potato chips and toss to distribute.
5. Divide between 2 plates. Sprinkle potato chips around the edges of the salad, and peanuts on the top.
6. Serve with cilantro and lime wedges.