Simple Middle Eastern Salad
One of my most popular recipes on YouTube!
Find the written recipe for this salad here:
Try topping it with my chicken shawarma:
#simplesalad #salad #arabicsalad
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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Super yummy creamy eggplant salad
How to Cook Butter Glazed Carrots & Green Beans (French Beans) | Healthy, Easy & Delicious Recipe
Green beans and carrots are healthy and delicious. They go well with meat, potatoes, cereals...any food, really. This recipe is easy and quick to make. Plus, the touch of butter at the end takes the vegetables to a whole other level of goodness.
***INGREDIENTS***
6 medium sized carrots
2 cups of green beans
2 table spoons of butter
salt (to taste)
black pepper (to taste)
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Roasted Eggplant with Spiced Lamb and Olive Salad
This recipe is one of my all time favourites. It is hearty and filling with beautiful flavours from the Mediterranean and the Middle East.
Roasted sweet Eggplant topped with warm Lamb, a sensationally zippy Lemon Yogurt, and Olive Salad. This is the perfect dish for a dinner party as it comes together very quickly and is an epic crowd pleaser :)
Expand the box to see the full recipe below :)
I hope you enjoy this video :)
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Facebook Public Page: Vijaya Selvaraju
Instagram/Twitter/Snapchat: @vijayaselvaraju
INGREDIENTS
For the Eggplant
4 Baby Eggplant, split lengthwise
2 tbsp, Olive Oil
Salt to taste
For the Lamb
2 tbsp, Olive Oil
1 lb, minced Lamb
1 tsp, ground Coriander
1 tsp, ground Cumin
1/2 tsp, Black Pepper
Salt to Taste
For the Olive Salad
2/3 cup Green Olives, pitted and chopped
1/2 English Cucumber, seeded and chopped
1 cup, Grape/Cherry Tomatoes sliced in half
1 cup, chopped Flat Leaf Parlsey
Juice of 1 Lemon
Salt to Taste
For the Lemon Yogurt
1 cup, whole Yogurt
Zest and Juice of 1 Lemon
1 tbsp, Olive Oil
Salt to Taste
To Garnish
Pomegranate Seeds
METHOD
Preheat oven to 450 degrees, and line a baking sheet with parchment paper. Score the flesh of the split eggplant in a diamond pattern ensuring not to cut through to the skin. Toss in Olive Oil and a generous sprinkling of Salt.
Lay flesh side down on baking sheet, and bake for 20 minutes or until skin is wrinkled on the outside, and flesh is soft and tender in the middle. Set aside.
In a frying pan on high heat, add Olive Oil followed by Lamb. Use spoon to break apart Lamb and season with spices and salt. Cook for 5-7 minutes, or until lamb is completely cooked through, and there is still some moisture left in the pan (you don't want it to be try).
Combine all ingredients for salad in a bowl, mix and set aside.
Combine all ingredients for Lemon Yogurt in a bowl, mix and set aside.
To assemble, gently remove Eggplant from parchment and place skin side down on a serving platter. Tope each eggplant with a generous spoonful of the Lemon Yogurt, followed by the Lamb, and Olive Salad.
Garnish with Pomegranate Seeds. Serve hot or at room temperature. Enjoy! :)
MUSIC
Music from YouTube Audio Library [Aka YAL]
Music provided by RFM:
Scandinavianz:
Music provided by RFM:
Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
To get the full recipe go to
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