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Monday Meals: Lime & Cilantro Quinoa Salad

Summer hasn’t really started here in Portland but that hasn’t stopped me from preparing summery dishes (even if it is a little cold for them – I can’t believe how long the cold has hung on here this year!).  This is one of my favorite recipes every summer because the flavors meld so well and it’s perfect served cold.  Quinoa is a superfood, full of 8 amino acids, gluten free and full of protein so it’s also perfect for the littles!

Lime, Cilantro & Black Bean Quinoa Salad

Ingredients: Yields 8 servings

  • 2 cups vegetable broth (chicken works great as well)
  • 1 cup quinoa, rinsed in cold water
  • 2T olive oil
  • 1 clove of garlic, minced
  • 2T freshly squeezed lime juice (I often do more because I like the zestyness but you can always add at the end to your own personal taste)
  • 1tsp lime zest
  • 1/2 cup of black beans(can is okay just rinse them)
  • 1/2 cup tomatoes, diced or halved
  • 1/4 cup cilantro, chopped
  • salt & pepper to taste

Directions: In a small bowl, mix together olive oil, garlic, lime juice, lime zest, stevia and salt & pepper. Put aside. In a large pot, add quinoa to boiling vegetable broth, stir, turn heat down to low, cover and let quinoa cook for about 20min. Once cooked, fluff quino with a fork and place in a medium size bowl.

Add lime dressing, black beans, cilantro and tomatoes. Mix. I like this cold, but you can also serve warm.

Also, pair it with plain yogurt – so yummy and the flavors really compliment each other!  I hope this recipe helps contribute to some fabulous summer Bar-b-ques!

meg

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Congrats to the Winner of our Good Morning Mom Giveaway!

Chris Shari Alligood is the winner of our fabulous Good Morning Mom Giveaway!

She’ll be receiving:

  • A super kitschy vintage “Mom” mug from Bohemian Seed and Starbucks coffee donated via Tumblewee for a good ol’ cup of joe when mom wakes up.
  • One dozen “Nana’s Cinnamon Rolls” from Love to Create3 to round out the breakfast tray you’ll be delivering the coffee on (it is Breakfast in Bed)!
  • A $25 dollar gift certificate  for mom to spend as she chooses at Naked Eye Beauty so she can get ready for her day after her breakfast in bed!
  • Earrings and a matching ring from Jeannie Richard so she can look stylish in her outfit for the day.

She shared this story with us about her mom:

It’s so nice to know that you’re mom and you are back on speaking terms!  Life without our mothers just isn’t the same . . . regardless of problems and disagreements we may have with them. We hope your mother loves the gift . . . or that you do ;)

Thanks for liking us on Facebook and following our blog!

Happy Mother’s Day,

meg & ash

 

Monday Meals: Hearty Vegan Kale and Suasage Soup

We’re thinking of adding Diana (“D”) on as a full-time writer to our blog since her Monday Meals are SO yummy . . . and healthy to boot!  (Plus she’s quite the little thrift-fashionista and I promise once I get back to Portland I’ll prove it to you guys by forcing asking her nicely to be featured one week).

delicious, hearty, and vegan!

Here’s something quick and hearty, an easy solution when I feel like a home-made lunch but don’t want to spend more than 15 minutes. It’s one of my favorite things to do with kale, too. It was originally adapted from some food network recipe (www.foodtv.com) but it’s been modified enough at this point that I can’t remember which one it was.

Hearty Vegan Kale and Sausage Soup

Ingredients:

1/4 onion, finely chopped or sliced
1 veggie sausage (something spicy is best, I recommend Tofurky Italian sausage. I suppose you could do real sausage if you’re a meat-eater)
a few tablespoons oil
2-3 tablespoons cajun seasoning
1 tablespoon garlic powder
1/2 -1 teaspoon cayenne pepper (depending on your desired spice level)
1-2 tablespoons salt (less if you can stand to be that healthy like Ashley!)
1/2 bag or ~4 cups uncooked kale
1 can white/cannelini beans
3 cups vegetable stock

  • Sautee the onion and the sausage in a large saucepan at medium heat in a few tablespoons of oil until the onions are well carmelized and the veggie sausage is good and brown (this helps the texture).

you want well carmelized onions and browned sausage to start

  • Add in the spices and salt and toss the onion/sausage mix, then add in the kale and mix well.
  •  Cover and sautee at medium heat for 5-7 minutes, stirring occasionally, until the kale has turned bright green and wilted/softened so that it is about half its original volume.

wilted kale ready to become soup!

  • Next, pour half of the contents of a can of white beans into the pot, then mash the other half in the can to make a bean paste. Add this paste to the pot as well – this will make the broth thick and hearty!
  • Then add 3 cups of vegetable stock, plus 1-2 cups of water, stir and reduce the heat to medium-low.
  • Bring the pot to a simmer and allow to cook for at least 10 minutes (longer would make the kale even softer, but I can never wait that long to dig in!). Serve hot, ideally with crusty bread for dipping.

Makes 4-6 servings. I don’t have tips for freezing this one because even these big batches get eaten within 2 days in this house!

Enjoy!
D

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