Asian Noodle Salad

Absolutely chalked full  of vegetables, and tossed with a super flavourful dressing. This salad keeps for a week in the fridge and makes an absolute tonne. It does not get soggy at all. The flavour actually deepens as it sits. Whole wheat pasta has about 10 grams of protein per serving making this salad filling and satisfying. It is a great acompanyment for grilled meat but is hearty enough to stand alone as a main dish salad.

Start by breaking the entire box of whole wheat pasta into half inch lengths. Cook the pasta in a large amount of salted water. Cook the pasta until it is soft. Drain the pasta.

While the pasta is cooking make the dressing. Combine all of the dressing ingredients into a blender jar and blend until the cilantro is pulverized.

Pour the dressing onto the warm cooked noodles. Toss to coat. Let the noodles and dressing sit at room temperature while you assemble the rest of the ingredients.

Julienne carrots, snap peas, red pepper, and radishes. I have also made this salad with julienned broccoli stalks or julienned jicama.
Use your discretion and add what you like. I would stick to firmer veggies like celery, 'wetter' veggies like tomatoes or cucumber would make the salad soggy.

Combine everything, mixing well. Put into a covered container and into the fridge. This salad gets better as it sits. Serve cold or at room temperature.




Watch me make it on Youtube




Dressing
1/4 cup oil
1/4 cup orange juice concentrate
1/4 cup soy sauce
1 teaspoon dry mustard
1 teaspoon ground ginger or 1 tablespoon fresh ginger finely minced
1 tablespoon sesame oil
1 tablespoon mild curry paste or 1 teaspoon mild curry powder
1/2 cup fresh cilantro
1 teaspoon sugar
1/4 teaspoon salt

The Salad
375 gram package whole wheat spaghetti broken into 1/2 inch lengths, cooked and drained
2 cups snow peas or sugar snap peas, julienned
2 cups carrots, julienned
2 cups red bell pepper, julienned
1/2 cup sliced green onions
1 cup julienned radish
1 cup julienned broccoli stalk or jicama(optional)

Mediterranean Quinoa and Lentil Salad

A great accompaniment to grilled meat. Hearty enough on its own as vegetarian main dish. It keeps very well. This salad does not get soggy. In fact the flavour deepens as it sits.

Add any vegetable, cooked or raw,that you like. Asparagus, cauliflower, broccoli, carrots, they all work.

It is very versatile and forgiving.

Best served at room temperature.




Start by cooking the quinoa. Combine 1 cup dried quinoa with 2 cups cold water. Bring to a boil, stir well, reduce heat to low, cover and cook for 15 minutes. Let the quinoa cool to room temperature.

Chop bell pepper and onion into bite sized pieces. Cut cherry or grape tomatoes in half. Chop one cup of Italian parsley.

Saute chopped mushrooms in one tbsp olive oil. When the mushrooms are almost cooked, add the peppers and onion. Cook until the peppers are tender-crisp.

I have used Beluga lentils this time. You can use canned lentils or chickpeas or omit them if you wish.
I like Beluga lentils because they don't fall apart when they are cooked.

While the mushrooms cook, make the dressing. Combine oil,vinegar,lemon juice,garlic,salt,sugar,onion powder,oregano,mustard,sugar,thyme and paprika. Whisk until combined well. This is a great all purpose Italian-type dressing. It is great on a green lettuce salad and keeps for one week in the fridge.

Let the vegetables cool. Let the quinoa cool. Combine everything except feta cheese. Toss ingredients with dressing. Top with feta cheese.







Mediterranean Quinoa and Lentil Salad

• 1 (14 oz ) can lentils or chickpeas, drained and rinsed(optional)
• 3 cups cooked quinoa
• 1/2 purple onion, chopped
• 1 red pepper chopped
• 2 cups mushrooms, sliced
• 1 cup halved cherry or grape tomatoes
• 1 cup crumbled feta cheese
• 1 cup chopped Italian parsley

Dressing

• 6 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp onion powder
• 1/2tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/2 tsp thyme
• 1/4 tsp paprika

Cook quinoa as directed.
Saute mushrooms in 1 tbsp olive oil until golden. Add the chopped pepper and onion and saute until tender crisp. Let the vegetables cool.
Combine drained and rinsed chickpeas or lentils, cooked and cooled quinoa, onion, red pepper, cooled mushrooms, tomatoes,  and parsley.
Combine all of the ingredients for the dressing in a mason jar(or equivalent). Shake or mix until well combined.
Pour dressing over quinoa mixture. Stir gently to combine. Top with feta cheese. Serve at room temperature or chilled. Keeps well for a week in the fridge.

Watch me make it on Youtube