I made this Vegetarian Gochujang Recipe one weekend when we were making some Korean tacos. This Gochujang Slaw is the perfect topping for the tacos. The Vegetarian Gochujang Recipe provides amazing texture and flavor to the tacos! This Vegetarian Gochujang Recipe can be paired with many dishes and is great as a side dish! I love the flavor of Gochujang, and this is a healthy way to enjoy it!
Gochujang Slaw
Ingredients
Slaw Ingredients:
- 1 head of Napa cabbage julienned / cut into thin short strips
- 1 carrot cut into matchsticks
- 1 bunch of scallions chopped (green parts only)
- 1 yellow bell pepper cut into thin strips and halved
- 1 jalapeno pepper chopped
- 3 red radishes cut into matchsticks
- 1 Handful of cilantro leaves chopped
Dressing Ingredients:
- 2 teas fresh grated ginger
- Juice of 2 limes
- 2 T gochujang paste
- 2 T reduced sodium soy sauce
- 2 T honey
- 2 T sesame oil
- 1 T sesame seeds
- 4 T rice vinegar
- 1/2 teas sea salt
Instructions
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Place all slaw ingredients in a large bowl and mix to combine.
This Healthy Pimento Cheese Recipe is delicious and will fulfill your pimento cheese craving in the form of a quinoa salad! Pimento cheese is one of my favorite snacks ever since I discovered it during a trip to Charleston, SC! I always crave it and wanted to come up with a Healthy Pimento Cheese Recipe. In making this recipe, I basically put a lot of the spices that I would include in a pimento cheese dip within the dressing, and incorporated quinoa and a lot of collard greens to give it a healthy boost! Pimento cheese has been on my mind and wanted to enjoy a health version of it. I love this Healthy Pimento Cheese Recipe and know that you will love it too – my fellow Pimento Cheese lovers!
Pimento Cheese and Collards Quinoa Salad
Ingredients
- 1 cup quinoa uncooked
- 1 garlic clove crushed
- 1 bunch of collard greens finely chopped
- 1 4 oz jar of diced pimento peppers drained*
- 1 4 oz sharp cheddar cheese grated**
- 1 4 oz Monterey jack cheese grated**
Dressing Ingredients:
- 3 T extra virgin olive oil
- 1 T apple cider vinegar
- 1 Juice of a Meyer lemon***
- A Few splashes of Frank’s hot sauce****
- 2 teas Country Dijon mustard*****
- 2 teas honey
- 1/2 teas sea salt
- 1/2 teas black pepper
- 1/2 teas hot smoked paprika
- 1/2 teas sweet paprika
- 1/2 teas onion powder
- 1/2 teas garlic powder
- 1/2 teas chili powder
Instructions
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Cook quinoa according to package directions, but with adding a garlic clove crushed before you put the lid on it to cook.
I have never had tried Purple Potatoes until I received some in my Misfits Market delivery. Now, I love them! Purple Potatoes are pretty, colorful and they taste very similar to red potatoes. One weekend, we were making some sandwiches and wanted some potato salad as a side dish, so I decided to experiment with the Purple Potatoes. This Purple Potato salad turned out amazing and I know you will love them as much as we did! It would be a great dish to bring to a picnic, barbecue or an outdoor party!
Purple Potato Salad
If you have some Purple Potatoes on hand, try this Purple Potato salad! It is amazing and I know you will love them as much as we did!
This Quinoa Salad tastes so cool and refreshing, it is perfect for the Summer! Summer is prime time for cucumbers and tomatoes. A perfect way to enjoy those fresh summer delights are in this salad! This is also a perfect salad to make ahead of time during a food prepping session.
Greek Quinoa Salad with Feta
Ingredients
- 1 cup cucumbers diced
- 1/2 cup quinoa uncooked
- 1/2 cup cherry tomatoes quartered
- 8-10 pepperoncini peppers chopped
- 1 T pepperoncini pepper juice
- 1/4 cup red onions finely chopped
- 2/3 cup fresh cilantro chopped
- 1/4 cup green onions chopped
- 1 Juice of a lemon
- 2 T olive oil
- 1/2 teas salt
- 1/2 teas black pepper
- 8 oz feta cubed
Instructions
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Cook quinoa according to package directions and let cool.
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Put all ingredients in a medium sized mixing bowl and mix.
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Place in refrigerator for at least a half hour before serving.
To speed up the cooling of the quinoa, you can pop it in the refrigerator for about 15-20 minutes. Or you can make the quinoa earlier in the day or the day before.
This is a perfect recipe to make a head on a food prep day.
To make this salad Vegan, leave out the Feta, as it is still delicious!
Most of my produce I use to make my recipes is organic and delivered straight to my front door from Mistfits Market! Check them out – I LOVE it!
Also, check out my other Quinoa Salad Recipes: Quinoa Tabbouleh, Quinoa Caprese Salad
Prep time: 10 minutes
Cook time: 90 minutes
Zahav is one of my top favorite restaurants in Philadelphia! In the beginning of dinner, they give you an amazing spread of various Israeli salads. One of those salads is a Beet Salad. I never really liked Beets. I LOVE the Zahav Beet Salad! You can even buy the Zahav cookbook, which I did! The Beet Salad recipe is in this cookbook! The Zahav version in the cookbook uses fresh beets and a lot of salt. This Tahini Beet salad is a healthy spin of Zahav’s Beet Salad. It attempts to be easier (uses canned beets) and healthier (less salt). This salad will turn you into a beet lover! Try this recipe and try the real thing at the Zahav restaurant!
Ingredients:
- 2 15 oz cans of whole beets (I used Wegmans)
- 2 T olive oil
- ½ teas salt
- ½ teas black pepper
- 1 garlic clove chopped
- 4 T lemon juice
- 1 T olive oil
- 2 teas dried dill
- ¼ cup chopped mint
- 4 ½ /T tahini
- ½ teas salt
- ½ teas black pepper
Directions:
- Preheat oven to 375.
- Drain and rinse beets.
- In a mixing bowl, combine beets with 2 T olive oil, ½ teas salt and ½ teas black pepper.
- Place contents of mixing bowl in small (8×8) glass baking pan and roast for 90 minutes (flipping them over half way through).
- Let beets cool for about 20 minutes.
- When beets are cool, coarsely grate into a medium mixing bowl.
- Add to the mixing bowl, garlic, lemon juice, 1 T olive oil, dill, mint, tahini, ½ teas salt and ½ teas black pepper, then mix well.
- Chill for at least an hour before serving.
Notes:
This can be paired with other appetizers and salads for a fun Mediterranean meal or party! Try it with my other recipes such as Roasted Eggplant and Red Pepper Spread, Caramelized Onion Hummus, Quinoa Tabbouleh Salad, Roasted Zucchini Red Pepper Garlic Dip and grilled Pita Bread! I made this as a side for Thanksgiving – it is a great alternative to Cranberry Sauce!
Salad with Carrot Orange Ginger Miso Dressing
I LOVE getting the house salads as sushi / Japanese restaurants since the Orange Ginger Dressing is so tasty! There are several ways I have been making this Orange Ginger Dressing, and here is one of my versions that includes Miso Paste. Orange Ginger Dressing is oil free and extremely healthy. I hope you enjoy this version of Orange Ginger Dressing as much as I do!
Ingredients
Dressing Ingredients:
- 10 baby carrots
- 1 T freshly grated ginger
- 1 small yellow or white onion about size of a ½ cup quartered
- Juice of an orange 3 T
- 3 T white miso paste
- 1 T reduced sodium soy sauce
- 2 T rice vinegar
Salad Ingredients:
- 3-4 cups of Chopped Spinach
- 1 green bell pepper chopped
- 1 cucumber diced
- 1 to mato diced
- 2-3 T scallions green onions chopped
Instructions
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Make the dressing by placing all ingredients in a food processor and process for a few minutes until well blended.
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Assemble the salad by placing spinach at the bottom of individual salad bowls, and then top with the remaining salad ingredients.
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Then top the salads off with a few Table spoons of the dressing (you can also serve some of the dressing on the side).
Recipe Notes
Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator.
The above salad ingredients can make about 2 large salads or 4 small salads.
You will likely have extra dressing to make more salads.
For dinner one night, try pairing this salad with one of my miso soup recipes: Miso Veggie Noodle Soup or Miso Soup with Veggies and Quinoa.
Prep time: 10-15 minutes
Cook time: 3 minutes
This is one of my favorite Summer Salad Recipes! It is approaching the end of the summer season, so over the weekend, I went to Springdale Farms in Cherry Hill, NJ to get some Jersey Fresh ingredients. The ingredients are super fresh and blend well together, which makes for a delicious fresh summer salad! This will soon be one of your favorite Summer Salad Recipes!
Salad Ingredients:
- 2 ears of corn (husked)
- 1 large tomato seeded and diced
- 1 cucumber diced
- ½ peach cored and diced
- 1 head of romaine lettuce chopped
- ¼ cup chopped red onions
- ¼ cup feta
Dressing Ingredients:
- 2 T fresh chopped cilantro
- ¼ teas salt
- ¼ teas black pepper
- 2 T olive oil
- 2 T white balsamic vinegar
- 1 teas of grainy mustard
- 1 teas of honey
- 2 teas of fresh lemon juice
Directions:
- Bring a pot of water to a boil, and then put corn in pot and boil for 3 minutes.
- Remove corn from heat, drain, and rinse with cold water.
- Let corn cool for about 10 minutes (this is a good time to cut up the other veggies, herbs, etc.).
- Place all dressing ingredients in a small mixing bowl and whisk until well blended.
- Place all salad ingredients in a large mixing bowl.
- Pour dressing over salad in the large mixing bowl and toss together until well blended.
- Evenly distribute into 2 salad bowls for large salad servings or into 4 salad bowls for medium salad servings.
- Enjoy immediately!
Prep time: 10 minutes
Cook time: N/A (if quinoa is cooked and cooled ahead of time)
I love making Quinoa Salads during the summer! This is one of my favorite Quinoa Salads! This Quinoa Salad is really refreshing and goes perfectly with other Mediterranean dishes such as hummus, falafel, in pitas, veggie gyros, etc. Or this is perfectly fine to eat on its own. If you are looking to cool down with a refreshing Quinoa Salad – this one is worth trying! There are so many fresh herbs and veggies, that makes the flavor pop – and it only gets more flavorful as it marinates in the refrigerator (making it perfect to have for lunches throughout the week / great for a food prep Sunday session)! And not to mention (as I do in a lot of my posts this summer), another way to include Jersey Fresh tomatoes!
Ingredients:
- 2 T olive oil
- 4 T lemon juice
- ½ teas salt
- ½ teas black pepper
- 2 cups of cooked quinoa (cooled)
- 2 T fresh mint chopped
- ½ cup fresh cilantro chopped
- ½ cup curly parsley chopped
- 1 large tomato seeded and diced
- 1 medium/small cucumber diced
- ½ cup finely chopped red onion
Directions:
- In a small mixing bowl, combine olive oil, lemon juice, salt and pepper.
- In a large mixing bowl, combine quinoa, mint, cilantro, parsley, tomato, cucumber, and onion.
- Then, add contents of the small mixing bowl to the large mixing bowl and combine.
- This can either be served right away, or placed in the refrigerator until ready to eat (but becomes more flavorful as it chills).
Prep time: 10 minutes
Cook time: N/A (if quinoa is cooked and cooled ahead of time)
Quinoa Salad Recipes are perfect for making during the summer. It is mid-summer in Philadelphia, which means it is pretty hot and humid (which makes it feel even hotter)! And cool Quinoa Salad Recipes are ideal! Knowing that it was going to be a hot week, I made this during a food-prep Sunday (nice make ahead meal) to be able to have for a few lunches during the week. I also had some delicious Jersey tomatoes to use, I can find so many ways to use Jersey tomatoes during the summer!
Ingredients:
- 2 small cloves of garlic minced
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- 1 T fresh oregano chopped
- 1 large tomato seeded and diced
- ½ teas salt
- ½ teas black pepper
- 2 T olive oil
- 2 cups of cooked quinoa (cooled)
- 8 oz of fresh mozzarella cheese, cut in small cubes
Directions:
- Combine garlic, parsley, basil, oregano, tomato, salt, pepper and olive oil in a large mixing bowl.
- Then add quinoa, fresh mozzarella cheese to the mixing bowl and combine well.
- You can serve this immediately, or refrigerate until you are ready to serve.
Prep time: 20 minutes
Cook time: 20 minutes
This is a vegan salad recipe is full of flavor! When I was visiting my sister at the Jersey Shore, we went to the Brigantine Farmers market on Saturday morning and I picked up some Jersey fresh sweet potatoes and tomatoes. I used these ingredients to make this delicious salad. The sweet potatoes come out crispy and are complimented by the tahini dressing and kale.
Sweet Potato Ingredients:
- 1 medium white sweet potato peeled and cut into small cubes (should be 1 ½ cups)
- 2 T olive oil
- ¼ teas salt
- ¾ teas cumin
- ¾ teas turmeric
- ½ teas crushed red peppers*
- 2 cloves garlic chopped
- Cooking spray
Tahini Dressing Ingredients:
- 2 cloves garlic
- Handful of cilantro leaves (about ½ cup)
- ¼ cuo tahini (sesame paste)
- ½ cup water
- Juice of 1 large lemon
- ¾ teas cumin
- ½ teas salt
Salad Ingredients:
- 4 cups of chopped kale
- 1 tomato seeded and diced
- 2 T finely chopped red onions
- ½ cup diced cucumbers
- ¼ cup chopped scallions (green parts)
Sweet Potato Directions:
- Preheat oven to 450.
- In a medium/large bowl, combine olive oil, sweet potatoes, and garlic.
- In a small bowl, mix salt, cumin, turmeric, and crushed red peppers.
- Then sprinkle contents of small bowl to sweet potato mixture bowl and combine.
- On a baking sprayed with cooking spray, spread out the sweet potatoes.
- Cook in oven for 20 minutes (taking it out halfway through to toss).
Tahini Dressing Directions:
- In a food processor, chop garlic and cilantro.
- Then add all remaining ingredients until well combined.
Salad Directions:
- Combine all salad ingredients in a large mixing bowl.
- Then add about 4 T of the Tahini Dressing and combine.
- Divide salad evenly across 2 bowls.
- Place ½ cup of roasted sweet potatoes on top of each.
- Drizzle a little more of the dressing on top of the sweet potatoes.
Notes:
While the sweet potatoes cook, you can do the tahini dressing and prep the salad.
You will have about ½ cup of sweet potatoes and some dressing left over – this is a great little snack for later (dip the sweet potatoes in the dressing).
If you do not like spicy, you can reduce or omit the crushed red peppers.
