Pola’s Summer Salad

July 4, 2012 § 2 Comments

To celebrate the beginning of the summer, my friend threw a party and served this amazing summer salad. When I asked her how she made it, she said that she basically threw together some ingredients that were in her fridge. The salad was very fresh and juicy and like a fusion of a greek and fruit salad. It is one of the best salads that I’ve had in a long time and I will be definitely taking this to my next bbq.

watermelon cut into 3/4 – 1 inch pieces
strawberries cut in half
cucumbers cut in quarters lengthwise and into 1 -1 1/4 inch pieces
red pepper cut into long thin strips
cooked quinoa
crumbled feta
sliced almonds
dried cranberries
roughly chopped dill
roughly chopped mint
olive oil
balsamic vinegar

Combine the ingredients in a big bowl, toss and serve.

Advertisements

Blueberry Quinoa Porridge

May 13, 2012 § Leave a comment

One morning, I used leftover quinoa in my porridge instead of oats and it turned out heavenly. A delicious and light way to start the day, you can top it off with fresh fruit, nuts and seeds.

I can not stress enough the importance of breakfast and many don’t know that by eating breakfast, you actually lose weight. How is this possible? Well, eating breakfast tells your body that you are awake and speeds up metabolism. People who skip breakfast experience low blood sugar which often results in binging and eating more than if you ate regular meals. People who eat breakfast tend to have a clearer mind and can make healthier diet choices. Even if you are in a hurry, ¬†at the very least you can grab a piece of fruit.

Cooking time 10 minutes
Serves 2

Ingredients:
1 cup (250 ml) cooked quinoa
1 cup (250 ml) coconut beverage
1/2 cup (125 ml) blueberries
1 tbsp (15 ml) maple syrup
1/4 tsp (1 ml) cardamom powder
2 tbsp (30 ml) pecans
2 tsp (10 ml) hemp seeds

Method:
1. Combine the quinoa and coconut beverage in a small pot and bring to a boil on medium heat.
2. Add the blueberries and cook until soft, about 2 mins.
3. Add the maple syrup and cardamom. Scoop into a bowl and sprinkle with the pecans and hemp seeds.

Where Am I?

You are currently browsing entries tagged with nuts at Coriander Kitchen.