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Posts Tagged ‘Red Onion’

I just love the combination of Black Beans, Mango, Red Onion & Coriander, together they make magic – but with the addition of Avocado & Lime you have a real masterpiece! Quinoa is a staple in my kitchen, I try to eat this complete-protein grain atleast 2-3 times a week so I’m always looking to create new dishes with it. The name of this Salad comes from one they serve at my favourite Vegetarian Restaurant here in Hong Kong, but the recipe is based on the one in Veganomicon: The Ultimate Vegan Cookbook. This meal is a nutrient dynamo that you can either enjoy as is, or pop in a wrap – which is how I like to have it…

Ingredients: (about 4 servings)

1 cup Quinoa

2 cups Water

1/2 can Black Beans, drained & rinsed

1/2 large Mango, peeled and cut into small dice

1/2 Red Onion, diced

1/2 Red Pepper, diced

1/4 Cucumber, diced (optional)

half an Avacodo, cut into cubes

handful of fresh Coriander, chopped

juice of 1 Lime (I use Calamansi)

dash of Red Wine Vinegar

1 Tblsp. Olive Oil

Tortillas – if desired (I use Spelt or GF)

 

Method:

Bring Water & Quinoa to a boil in a small pot, once boiling lower heat to a simmer and cook for 15 mins. until water absorbed. Remove from heat, fluff with a fork and set aside to cool.

– Combine Salad ingredients in a large bowl, except Avocado. Mix Lime Juice, Vinegar and Olive Oil in a jar, add to the Salad & Quinoa and stir to combine. Gently fold in the Avocado. Can be eaten at room temperature or chilled. Serve in Tortillas if desired.

 

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This creation was brought to the BBQ (along with the skewers in the previous post), and we ended up eating it out of paper cups due to the wind which really didn’t do it any justice – but it was still delicious…In case you’re wondering, those are little Apricot slices peeking out from underneath and they turn this Salad from great to amazing! The candied Walnuts are really easy to make, they literally take 5 minutes – but to keep this dish completely raw you can pop the nuts into a dehydrator instead, or just add them au naturel. This summery combination will delight your ‘buds…

Ingredients:

handful raw Walnut pieces

1-2 Tblsp. Maple Syrup

4 cups Rocket, washed & dried

1 fresh Apricot, stoned & thinly sliced

1/2 Red Onion, thinly sliced

1 ripe Avocado, thinly sliced

Dressing:

2 Tblsp. Red Wine Vinegar

1 Tblsp. Maple Syrup

2 Tblsp. Olive Oil

 

Method:

– For the Walnuts: Turn oven to 400F/200C, and line a baking tray. Pour Maple Syrup over Nuts & mix with hands to cover. Lay out the Nuts on baking tray and toast in Oven about 5 min. or until beginning to brown (do not take your eyes off them – they burn very quickly!). Remove, and let cool.

– Place Rocket in a large Salad bowl, and cover with Apricots, Red Onion & Avocado. Combine Dressing ingredients in a jar & shake to mix. Sprinkle Nuts over Salad, and pour Dressing over just before serving.

 

*Tastes just as good out of a paper cup…

**FYI I’ve made a second version of this Salad, adding chopped Mint which takes it to a whole ‘nother level! I also substituted Pumpkin Seeds for the Walnuts (keeping them raw), Lime Juice for the Maple Syrup in the dressing & added Cherry Tomatoes = Heavenly

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