Quinoa salad with spinach and pomegranate

This is an amazing salad as side for BBQs and hot summer nights in general. I had it with steamed salmon which is also a great combo. ingredients: 2 cups of cooked Quinoa 200g fresh and rinsed baby spinach seeds of 1 pomegranate 200g cherry tomatoes, quartered 2 shallots, thinly sliced 1 bunch of parsley, … Continue reading Quinoa salad with spinach and pomegranate

Spring salad with marinated warm Quinoa

It’s beet, radish, eggplant and asparagus season so I put everything together in a salad with some leftover lupin tempeh from the Bibimbap recipe and there’s definitely some potential for becoming a new weeknight favorit! ingredients: 100g green asparagus, ends removed, sliced 100g brown mushrooms, sliced 100g eggplant, diced 100g tempeh, diced 2 cups broccoli, … Continue reading Spring salad with marinated warm Quinoa

Chickpea salad as sandwich topping

ingredients: 400g canned chickpeas 1/3 cup finely chopped celery 1/3 cup finally chopped capers 1 spring onion, thinly sliced 1/2 cup parsley, chopped 1/2 cup thick soy curd or any thick plant yogurt 1/3 cup freshly pressed lemon juice 1 tbsp grated lemon zest 1/2 tsp dijon mustard 1 tsp sumac 1 tsp chili flakes … Continue reading Chickpea salad as sandwich topping

Just another leftover salad

I had a couple of leftover veggies from the hummus platter and some pantry ingredients for a quick and hearty salad that turned out so well that I just needed to post the recipe: the base is roasted fennel, lentils and baby spinach. ingredients: 1 fennel bulb, thinly sliced 1 cup cooked brown lentils 200g … Continue reading Just another leftover salad

High protein salad

ingredients:  1 can tuna in it’s own juice  1 can chickpeas  1/2 avocado diced  1 red bell pepper diced  1/2 red onion thinly sliced or 1 large spring onion 1/2 cucumber diced  30g capers  mixed sprouts  dressing:  1 tbsp EVOO 1/2 cup soya skyr  juice of 1/2 lemon freshly grounded black pepper 1 tsp white … Continue reading High protein salad

Spinach and wild garlic salad with oven roasted butternut, sweet potato, tofu and chickpeas

main ingredients:  2 cups of fresh baby spinach  2 cups of fresh wild garlic  1/2 butternut squash  1 large sweet potato  1/2 pack firm tofu  1 can chickpeas  1 cup quinoa   fresh rosemary leaves  marinade: chickpea water, pinches of salt, pepper, cardamom, cinnamon, ginger, red chili flakes, splash of white balsamic vinegar, 1 tbsp white … Continue reading Spinach and wild garlic salad with oven roasted butternut, sweet potato, tofu and chickpeas

Spinach-arugula salad with orange oven veggies, tofu, lentils and chickpeas

ingredients baking sheet:  1/2 small hokkaido pumpkin diced  1 medium sweet potato diced  2 medium carrots  1 can chickpeas  1/2 cup pre-cooked brown lentils  2 cups frozen spinach   veggie-marinate:  chickpea water  1/4 cup white balsamic vinegar  1 tbsp chili sauce (I used Tabasco)  1,5 tbsp Miso  2 tbsp Tamari  some more salt and ground black … Continue reading Spinach-arugula salad with orange oven veggies, tofu, lentils and chickpeas