COOKBOOK » salad (38)

Salad with quinoa, vegetables, mushrooms and cottage cheese

All of us sometimes too lazy/have no time to cook but want to eat right now and preferably useful. This dish is a tasty and convenient option. Like all without exception, even those who don’t like certain ingredients;)

This salad designer, it can put quite a diverse set of products, so I will describe rather than prescription, and technology and list of ingredients.

Ingredients.

Binding: quinoa, sweet tasty tomatoes, ripe avocado, salad mix/spinach, lemon juice/balsamic vinegar, olive oil, sea salt, freshly ground pepper.

Optional: cream cheese/feta/goat cheese, any kind of mushrooms (I usually stir-fry them with the onions until it will turn brown), roasted vegetables (zucchini, eggplant, tomatoes, onions, bell peppers, broccoli, etc.), sun-dried tomatoes, garlic, herbs (especially parsley appropriate here), various nuts and seeds, herbs (Basil, Italian, thyme).

Technology.

I often make blanks for this salad for a few days, then for 2 minutes to prepare it at any time.

Quinoa is best to cook a little less time (cooking time for each specific type of seeds look on the package), so she definitely kept the form for a few days. This is true more for white quinoa. Inarenou cereal I keep in the fridge up to 3 days. Can mix it with a small amount of vegetable oil, so it does not stick together.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Vegetables I usually bake a lot. They can always be used in such salads, as a garnish in sandwiches. Recipe baked vegetables wrote here.

Mushrooms also fry a whole pan, because they are also great for many dishes: for Breakfast from eggs, to sandwiches, to pizza, to pasta.

Feed.

For 1 serving, I usually put half an avocado, a handful of salad mix/spinach, 5 cherry tomatoes, no more than 100g. prepared quinoa 1-2 tbsp mushrooms, cheese, roasted vegetables, greens, sun-dried tomatoes, lemon juice/balsamic. Salt/pepper/nuts/herbs to taste. Oil sometimes do not add if it is enough of roasted vegetables and mushrooms. Mix everything and eat.

And such food can be taken by wrapping the salad in a rice paper in spring rolls. Very happy with it!

Salad «Summer»

Country, because it is traditionally made from what’s growing in the garden. It is the most delicious of the milk and frisée lettuce, small cucumbers with a thin skin and almost no seeds, with herbs and sweet onions plucked before cooking.

Those who have country trophies no, don’t worry, summer is on sale. Will not be as fragrant, but still cool.

The ingredients are very simple:

A generous bunch of salad leaves (I usually have a lettuce or a mix of frisee).

2-3 cucumber.

15 cherry tomatoes or 2-3 medium tomatoes. Tomatoes should be meaty. Either they need to cut and allow to drain the juice.

2 stalks of green onions.

About 3st.l. sour cream. Sour cream here is thick. Not necessarily greasy, but it is thick in consistency.

Any herbs to taste. I like to add parsley, cilantro, garlic leaves. By the way, the radishes here too. Salt and pepper to taste.

How to do:

1. The hardest part of this salad is to wash, sort and dry the salad leaves. The fact that in the summer salad come across a lot of the soil (when the rain comes, then it inevitably falls on the leaves), and these types of salads are very fond of slugs. But from all this you need to very carefully get rid of, and then no less than thoroughly dry the salad.

I wash all the ingredients in advance to vegetables and herbs exactly dry. This is important because the salad is delicious precisely when there is no excess moisture.

2. Then everything is very simple. Grind ingredients and mix with sour cream, salt, pepper. Serve with rye bread is better.

Experience an indescribable joy and completely lift the mood of this salad in the cooking process. These flavors, freshness, mmm! Summer is summer ☀

Instant appetizer of goat cheese with strawberries and walnuts

I already wrote about the mind-blowing salad with strawberries, goat cheese and spinach served with poppy dressing, and so is the appetizer of the same series, just cook it 2 minutes, unlike the salad.

For 1 serving you will need:

50g goat cheese or Chevre cheese. Here the need is a French cheese, well, or a spicy, tart.

4-5 large klubnikin.

4-5 walnuts (I have them pre-mine and dried to a crisp).

The amount of filling to taste, and it consists of equal parts olive oil, honey/syrup Jerusalem artichoke, and balsamic vinegar. All beat in emulsion. Should get sticky sweet sauce. You can substitute balsamic cream.

How to do:

Berries wash, dry, cut arbitrarily. Top with the crumbled cheese, then roasted nuts and pour dressing. To rekomenduojama a pinch of poppy seeds, it then fitted perfectly to taste. In General, strawberries, goat cheese, poppy seeds/nuts is one of the classic perfect combination.

Can put salad on a handful of arugula or spinach, which also need a little drizzle with dressing and mix well.

The portion seems small, but it is very satisfying☝

Beautiful salad with quinoa, beets, Apple and avocado with ginger-mustard dressing

I have long and dearly love the same, which consists of only 4 ingredients (arugula, beets, nuts and cheese, plus sour dressing). But I wanted to balance the dish so that it became a full-fledged lunch/dinner. It turned out just delicious)) In the version with hummus it is also suitable for vegans.

Ingredients (for 3-4 servings):

• Cooked quinoa (can use any, I have tri-color) – I put 3 STL. per serving or approximately 10 tablespoons,

• 1 beet baked/boiled medium size (how to roast beets wrote here),

• 1 sour-sweet juicy Apple,

• 1 ripe avocado,

• Arugula (tastes the best)/spinach/Kale/any green leaves – 2-3 handfuls

• Parsley chopped – 3 tbsp.

• Cilantro chopped – 3 tbsp.

• Chopped mint – 2 tbsp,

• Optional goat cheese, feta, blue cheese can also, even cottage cheese can be granular – to taste, I put about 2 tbsp of cream cheese per serving, or hummus for vegan version

• Roasted walnuts or pine nuts 1 generous handful,

• For decoration (optional): a few pinches of herbs, crispy roasted pumpkin seeds or almond petals, pomegranate grains.

What else can you put in this salad: the beans of edamame, asparagus, raw young zucchini, fennel.

Ingredients for the filling:

You can make the most simple of the oil, lemon juice and sweetener, and it can be a little more interesting:

• 3 tablespoons Apple cider/wine vinegar,

• 3 tbsp lime juice (you can substitute lemon, but lime is more interesting),

• 2 tbsp olive oil (don’t put a lot because the salad already eat fatty avocados and nuts),

• 2 tbsp Jerusalem artichoke syrup, maple syrup or honey

• 2 tsp Dijon mustard,

• 1 tsp grated root ginger,

• Salt/pepper to taste.

How to do:

1. Prepare the base: beets and quinoa, you can even do this the day before.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

I baked the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort — beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

I usually cook a lot of grits and baked a whole pan of beets and then use them in various recipes.

2. All the other ingredients wash, dry, tear lettuce leaves into small pieces, greens grind. The Apple and beetroot cut into dice, avocados, cut into cubes or slices (depending on how you want to serve with a salad, on that later), immediately sprinkle with the lime or lemon juice, not darkened.

3. Nuts/seeds or bake in the oven (then wrote manul for roasting) or in a skillet. Allow to cool and become crunchy charm.

4. For a vegan version of the recipe for hummus here. In principle, cheese or hummus are optional in this salad, it is also great without them.

5. For the filling just all poured into a small jar, close lid tightly and shake intensely.

6. How to make salad (2 ways):

Method 1 (pictured above). Mixed lettuce, Apple, beets, parsley and 2/3 of the filling, taste for seasoning, add what you need, laid out on plates, top lay slices of avocado, sprinkle them with the remaining filling and decorate.

Method 2 (pictured below). Just mix everything in a bowl (avocado then just fit in the cubes), taste for seasoning, add what you need, lay on plates and decorate top (optional).

Bon appetit!

Warm salad with carrots, quinoa and cottage cheese

It will appeal to even those who are not a fan of quinoa or carrots, and would not eat these foods separately)

Recipe for 2 servings:

1. Carrots (5pcs. medium size) wash, peel and cut into large washers, not thinner than 1cm. If it is very large, it is possible the washer to cut into 2/4 pieces. But not melchite, this is important. Mix with 3-4 tbsp olive oil, 2 tsp cumin, 1 tsp coriander (optional) salt/pepper to taste. On a baking sheet in 1 layer and bake for 30-40 minutes until brown at 180C, stirring occasionally to brown the pieces on all sides.

2. At this time, cook quinoa (100 grams), as indicated on the package, since the method of cooking depends on the variety. But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

3. Make the dressing. For the filling, mix 3-4 tbsp olive oil, 2-3 tsp of grated ginger, the juice of half a small lemon or ¼ large.

4. Slightly cooled carrots, mix with quinoa, dressing, finely chopped fresh mint (3st.l.), salt/pepper to taste. If you use a salty cheese, then be careful with the salt.

5. Spread the salad on a plate and top randomly throw cheese (1 serving is about 50-70g). If using feta, it is better to cut and mix with all other ingredients in the previous paragraph. Throw a little mint on top, you can still sprinkle with lemon and serve.The combination of cumin, ginger, lemon and mint, so thin that it turns out and balanced. East, but not too specific;)

Cold this salad is so beautiful, especially when infusion;)

Important. Quinoa can replace couscous, carrot – pumpkin.

Roast spicy pumpkin, goat cheese/feta and chickpeas/lentils salad

This salad may well become a full dinner or lunch.

Recipe for 4 servings:

1. chickpeas.

You can use canned chickpeas (you need 200g) or cook it yourself (100g dry) in any convenient way (here described in detail how I do it).

Also this salad I cook with green/brown lentils. Usually the method of cooking is indicated on the package, but I will still tell you how I cook it: I wash the croup, pour clean water so that it covers all the lentils and there is a reserve of several centimeters, bring it to a boil and cook for 10-15 minutes. After 7 minutes of cooking I try, sometimes it is ready earlier. I throw it in a colander, ready.

Lentils do not absorb water as much as chickpeas, so it needs about 150g, in the finished form it will be 200G.

2.Pumpkin.

About 700g pumpkin butternut peel off the skin and seeds, cut into segments, put on a baking sheet, sprinkle 2H. L. cumin and paprika, salt/pepper to taste, drizzle with olive oil, mix well and distribute in one layer. Bake at 180C for about 25 minutes, then stir in the pumpkin for another 10 minutes to brown it on all sides.

Life hack.

When I cook a large pumpkin, I simultaneously (on one baking sheet) bake it for different salads (recipes here and hereSpices are used differently, but if you do not mix the pieces, they do not interfere with each other. Great time saver!

3. assemble the salad. Tear a handful of arugula or mixed lettuce and leaves from 1 mint stalk and place on each plate, then spread the warm pumpkin and chickpeas, leaving the top curd goat cheese or feta (30g per serving), and finish with baked pumpkin seeds, chopped cilantro and dressing (per serving: 2stl. L olive oil, 1stl. lemon juice, salt / pepper to taste).I won’t say it’s delicious, because it tastes really good!

But the option with lentils, though here I forgot to throw seeds when photographing. It’s good that in the process of eating yavspomnila, they are much tastier, do not forget these details;)

Green salad with apples, pecans and ginger-mustard dressing

This is my new favorite salad! Cook for 5 minutes (not counting the nuts stage)!

Recipe for 2-3 servings:

1. a handful of pecans. Rinse and fry in the oven at 160C until crispy. If the nuts are old or bitter, then soak them in clean water until they taste sweet, then dry iteratively at low temperatures (method wrote herePecans can be replaced with walnuts or almonds.

2. refueling. Carefully beat 3 tablespoons of olive oil, 2 tablespoons of honey or syrup (maple, Jerusalem artichoke), 2 tablespoons of apple/grape vinegar, 1 tsp of Dijon mustard, salt/pepper to taste, 1 h.l. ginger (grated or passed through a garlic chopper). I like the second method even more, because in fact you need ginger juice, and not the fibers themselves. Or replace it with a pinch of dry, but it will not be as fragrant as with fresh.

3. other ingredients.

Half a head of broccoli is divided into small inflorescences, rinse well and pour the dressing, mix so that the inflorescences absorb the sauce as much as possible, it is advisable to leave for 15 minutes.

1 avocado, 1 sweet and sour apple wash, peel, cut arbitrarily, add to broccoli. Toss a couple handfuls of fresh spinach, pecans and an optional handful of dried cranberries/raisins in a salad bowl, stir and serve immediately (until spinach is dull).

If the Berry is very dry, then leave it to soften along with broccoli and dressing. Vegetables can be changed at your discretion. Try it with zucchini, with asparagus. The main thing here is a combination of sour – spicy dressing, sweet notes from apple/berries and a nutty shade of pecan.

Just a bomb, not a salad!

Georgian salad with walnuts

This is a very simple dish, but if its preparation to use the most fresh and delicious foods, this salad becomes a feast of taste. It also important recipe nut filling. Every housewife prepares a dressing to your taste, I suggest to try my version;)

Ingredients for salad (serves 4):

• 3-4 sweet ripe flavorful tomato,

• 2-3 small cucumber,

• ½ Red sweet onion,

• A few sprigs of greens (I like to put wild garlic, can also experiment to your taste and put some tarragon, mint, scallions or fresh green stalks of young garlic),

• A few Basil leaves (I love purple, it is more appropriate here, not as fusion as green).

In a salad you can put bell pepper, young zucchini or other vegetables that you love. Although to begin with I recommend to try the classic version.

Ingredients for peanut sauce:

• 100 g walnuts (2 generous handfuls),

• 3-4 tooth. garlic (3 is enough, but if you really like garlic, put more)))

• Medium bunch fresh cilantro (about 40 g)

• 4 tbsp white wine vinegar,

• 30-40 ml of water,

• 2 tsp utsho-suneli,

• 1 tsp. pounded into dust Imeretian saffron

• 0.5 tsp. salt,

• A pinch of dry red Chile pepper (or to taste),

• Pinch of black pepper.

How to do:

1. First thing is check you have a bow. If it is fresh and sweet, it’s OK, But if it is even and red, but bitter and vigorous, it is thin then cut into half rings and zamarinovat 1 tbsp wine vinegar.

2. Dressing.

Nuts should ideally use a fresh/young, so they are not bitter. If your nuts have a bitter taste mercilessly, is best for this salad buy more, because the whole point of nuts, or soak them in clean water for a few hours. Try periodically. Once bitter stopped – you can make the dressing. Wash, peel garlic, fresh herbs, too, and separate the leaves from the stems (stems can be used for making vegetable broth). Then all the seasoning ingredients put in a blender, punched to paste-like uniformity, but let the texture remain. Trying to balance the flavor if necessary. Should be a spicy, aromatic, sour, spicy and moderately salty.

Nuance. If you soaked the nuts, the water may not be necessary. With nezamechennymi quality nuts tastier.

3. Make a salad.

Cucumbers definitely need to peel and slice fairly coarsely. Rings approximately 1 cm wide. Tomatoes also cut into large slices (for settings, I also remove the skin: cut into crosswise, dipped in boiling water for 30 seconds and clear). The smaller will be the vegetables, the more they will give SAP that will botaniste salad that we absolutely do not need. Greens chopped. Bow drain in a colander and allow to drain, if pickled it in vinegar, or just finely cut into half rings. To fill vegetables, peanut sauce and gently mix to try salt/pepper, add what is missing, and then serve.

Tastes best this salad is in company with pita bread and kebab;)

Salad with shrimp, papaya and avocado

Recipe for 2 servings:

1. Sauce. In a blender, mix 2-3st.l. Greek yogurt, 50g. grated Parmesan cheese, 2 cloves garlic 2st.l. olive oil, juice of half a lime, optional ½ chili pepper without seeds and veins, salt/pepper to taste, add after the whipped sauce. It should turn out like thick cream.

Also come based sauce tahini (like the one I did for salad with pumpkin and chickpeas) or the Asian style (with sesame oil, fish sauce, ginger, rice vinegar, garlic and Chile). Only in this case lettuce should be replaced by bean sprouts.

2. Avocado 1pc. cut into large cubes and immediately sprinkle with lime juice, not to dark. Papaya peel and slice similarly, the quantity of avocado or a little more. Add to this all a couple of handfuls of salad leaves (I like this salad with a mix of Romaine and the radicchio).

3. Shrimp cleaned from the shell and tail, then make a cut on the back and remove the intestines, wash them, dry on a paper towel. The pan good heat, pour oil on it for frying and add 1 crushed clove of garlic. Warmed the oil for 10 seconds, stirring the garlic in the oil. Garlic take out and put the shrimp in 1 layer. Fry 1 minute on each side over very high heat. If shrimp are very large and crude, then 1.5 min on each side. The main thing not to overdo, so they do not become rubber. Remove shrimp, sprinkle them with lime juice, season with salt and pepper, stir.

4. Collect salad. Combine all ingredients, dress with the sauce, stir.

5. Feed. On top of the salad sprinkle a little chopped cilantro and chopped roasted peanuts. This is the bomb!

Salad with papaya and avocado

If you think you don’t like papaya, try this salad.

For 1 serving:
1. Ingredients. 100g cherry tomatoes cut into 2 pieces, 100g. papaya and ½ avocado cut into pieces same size as tomatoes 1 shallot cut into small dice, cilantro chop coarsely to taste (I have 2st.l.). And we still need half a lime.

2. Assembling the salad. Pour onion juice of ¼ lime and let it sit a little to is marinated. After 5 minutes to throw on him all the remaining ingredients, season with salt/pepper to taste, mix gently. If you have a very ripe avocado, it will turn into a sauce, but it tastes better that way;)

3. Feed. On top a little salt/pepper and pour over the juice of the remaining lime quarter.