Chez Darren Andrew

Tag Archives: salad recipe


by Leave a comment

Quinoa, Black Bean and Sweet Corn Salad

For the Salad:

  • 1 jalapeno pepper, seeded and finely diced
  • 1 small red onion, finely diced
  • 4 green onions, chopped finely
  • 1/2 a bunch of cilantro, chopped finely
  • 1 cup quinoa (2 cups cooked), cooked as per package instructions (in chicken or vegetable stock) and cooled
  • 2 cups of frozen sweet corn, blanched in hot water
  • 500 ml can of black beans , rinsed and drained
  • 1 red bell pepper, diced

For the Dressing:

  • 1/3 cup of apple cider vinegar
  • 1/3 cup of extra virgin olive oil
  • 1 tbsp dijon mustard
  • juice of 1/2 a lemon, or a tbsp of bottled lemon juice
  • 3 tbsp honey
  • 1 tsp of ground cumin
  • Salt and Black Pepper

Instructions:

Combine all dressing ingredients in a large bowl. Add the jalapeno, red onion, green onion, cilantro and let sit while quinoa cooks and cools. Cook the quinoa in chicken or vegetable stock as per the package instructions, and when it is ready cool it by either placing the pot in cold water and frequently string and changing the water out until cool. Another option would be to make extra the day before to have leftovers to make salads like this one, rice or other grain like barley or millet could be used instead of quinoa. Mix all reaming ingredients in the bowl to distribute the dressing evenly throughout the salad.

This salad is best if left to mingle in the fridge overnight, but it’s great right away also. Enjoy!

About these ads


by Leave a comment

Black bean and Corn Salad with Jalapeno Honey Lime Vinaigrette

Black bean and Corn Salad with Jalapeno Honey Lime Vinaigrette

  • 3 tbsp liquid honey
  • juice of 1 lime
  • 1/4 cup of apple cider vinegar
  • 1 tsp salt
  • 1 tsp cumin
  • 1 jalapeno pepper, seeds and core removed, finely diced
  • 1/2 white onion, finely diced
  • 3 cloves of garlic, minced
  • 1/2 cup of cilantro leaves, lightly chopped
  • 1/3 cup of olive oil
  • 1 can of black beans rinsed and drained
  • 2 cups of peaches and cream corn kernels, fresh or frozen
  • 1/2 a red pepper, finely diced
  • 1/2  a zucchini, finely diced

In a large bowl, whisk together the honey, lime juice, cider vinegar, salt, pepper and cumin. Stir in the onion, garlic and jalapeno pepper and let sit for ten minutes, while you prepare the other ingredients. This will allow the strong nature of these ingredients to mellow out and infuse the dressing with their flavors. Add the olive oil and cilantro before stirring in the beans, corn, red pepper, and zucchini to the salad. Cover and refrigerate for two to four hours, or overnight for best results.


by Leave a comment

Barley and Black Bean Salad with Tequila Chipotle Lime Dressing

Barley and Black Bean Salad with Tequila Chipotle Lime Dressing

  • 1 cup of barley – soaked for an hour, then cooked in a rice cooker w/2cups water seasoned with salt
  • 2 cups black beans
  • 1/2 cup of corn
  • 1/2 a red pepper, diced
  • 2 ribs of celery, diced
  • 1 carrot, diced
  • 1 jalapeno, diced
  • 2 green onions
  • 1/2 cup of cilantro, packed

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup of white balsamic vinegar
  • 2 tbs lime juice
  • 2 tbs honey
  • 1 tsp Dijon mustard
  • 1 tsp ground chipotle pepper
  • Salt, Pepper
  • a splash of tequila(optional)

Mix all the above ingredients in a large bowl. Toss with dressing and refrigerate 4-6 hours.  Top with fresh Sprouts (I used a mix that I sprouted of Alfalfa, Mung, Red Clover and Lentil Sprouts). Enjoy!


by Leave a comment

Quinoa and Beetroot Salad with Walnuts and Chevre


Quinoa and Beetroot Salad with Walnuts and Chevre

1 cup uncooked Quinoa
1 each medium/large golden and red beetroot
1/2 red onion, finely diced
1/2 cup walnuts, lightly toasted
1 cup green beans, blanched and french cut
1/4 cup balsamic vinegar
2 tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 tbsp grainy mustard
1/2 a bunch of Freshly chopped parsley
Chevre frais
Salt and Pepper

Preheat your oven to 425 degrees fahrenheit. Wash and trim the beetroot and place them in an aluminum packet, sealed up on a baking tray, in the oven for about an hour. Remove from the oven and open packets so that the beets can thoroughly cool before peeling them with the backside of a spoon and dicing into quarter inch pieces. Place a pot on the stove with two cups of lightly seasoned water, or vegetable stock, and add quinoa. Bring to the boil, reduce the heat to low, cover with the lid until all the moisture absorbs, 15-20 minutes. Meanwhile add onions and vinegar to another pot on medium heat and reduce the liquid by half. At this point add a good tablespoon of grainy mustard and olive oil and salt and pepper. Mix well until the mixture emulsifiers. To assemble the salad first add the cooled quinoa to a large bowl, gently toss in the beets, sweet onion vinegar dressing, then the green beans, parsley and walnuts. To serve, add some crumbled chevre to the salad.


by Leave a comment

Balsamic Roasted Beet Root

Roasted Beets

Easy Beets, I swear you’ll love these. Give them a try.

  • 4 large beat roots (put on some gloves if you’re worried about having pink hands for the evening!)
  • Olive Oil, Balsamic Vinagar, Salt and Pepper

In a large bowl combine a couple good splashes each of olive oil and balsamic, 1:2 ratio. Add some salt and pepper. Wash, peel and slice your beet roots and toss them in the oil and vinagar. Layer the beets in a double layered tin foil packet and seal up. Roast at 400 degrees for about an hour. Remove from oven and let cool.

These beauties can be added to a salad, or served as a side.

Add some chevre, arrugula and toasted pepitas (pumpkin seeds) to make a nice salad.

Follow

Get every new post delivered to your Inbox.

Join 359 other followers