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Kuzma Vladimirov
Kuzma Vladimirov

Zoodle, Quinoa Salad In A Lemon Dijon Vinaigrette PORTABLE



Made the evening and eating it with grilled chicken! Nice and light, nutty and slightly lemony! Next time I may add the chopped kale to the quinoa during the last five minutes of cooking, to soften the kale a bit. But I really like it!




Zoodle, Quinoa Salad In A Lemon Dijon Vinaigrette



The combo of the crunchy paper thin zucchini with the tangy artichoke hearts, juicy and sweet grape tomatoes, zesty and herby lemon vinaigrette, and the tender quinoa with a bite of salty feta cheese here and there will make you addicted to this raw zucchini quinoa salad!


From there, I topped this salad with my candied pecans and quinoa. It added a nice crunch without overwhelming the simple flavors of the salad. It would also be delightful with goat cheese if that's your thing.


Directions:1. Cook barley or rice with a pinch of salt according to package directions. Place into a large bowl to cool slightly.2. To make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.3. Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.4. Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.


Can you put this original recipe back on your site? This was our favorite too, with the barley and bacon and tomato vinaigrette. I have copied this down now, but it would be nice to have it on here to reference. I love this salad at the beach!


The combination of textures and flavors was great! I found the dressing to be a little too oily, but this might be a personal preference as I find it to be a fairly common issue for me with these types of salads/vinaigrettes. Will make again with some slight adjustments!


with organic quinoa 446calwith organic wild rice 449calmiso marinated oyster & button mushrooms, house-pickled onions, walnuts, cabbage blend & wild rice perfectly paired with szechuan miso vinaigrette


5.0 from 1 reviews Mediterranean Quinoa Salad with Creamy Red Wine Vinaigrette Save Print Prep time 15 mins Cook time 15 mins Total time 30 mins Author: Good Thyme Kitchen Serves: 6 Ingredients 1 Cup raw quinoa - cooked to package instructions Cup kalamata olives - sliced Cup cucumber - chopped Cup cherry tomates - sliced Cup yellow bell pepper - chopped Cup crumbled feta cheese 1 Tbsp flat leaf parsley - minced fresh cracked pepper to taste For the Creamy Red Wine Vinaigrette: 1 Tbsp dijon mustard 1 Tbsp 0% greek yogurt 1 Tbsp lemon juice 2 Tbsp red wine vinegar 1 Tbsp honey 3 Tbsp good quality olive oil 1 clove garlic chopped pinch of salt and pepper Instructions In a saucepan over medium heat, prepare quinoa according to package directions and set aside to cool Transfer quinoa to a large bowl and add the remaining ingredients For the Vinaigrette Dressing: Combine all ingredients in a blender or use an immersion blender to combine. Drizzle salad with vinaigrette dressing and toss until well combined 3.5.3226


Chopped Kale & Golden Beet Salad Save Print Prep time 10 mins Total time 10 mins Author: Good Thyme Kitchen Serves: 2-4 Ingredients 4 C lacinato kale - chopped into thin ribbon size pieces 2 cooked golden beets - chopped into small squares C red grapes, halved C roasted pistachios C feta cheese - cut into small cubes For the Red Wine Vinaigrette: C red wine vinegar 1 Tbsp whole grain dijon mustard 1 tsp sugar C good quality olive oil kosher salt and cracked pepper to taste Instructions For the Red Wine Vinaigrette: Whisk all ingredients together, set aside For the Salad: Add all ingredients to a large salad bowl. Pour desired amount of dressing over the top and toss to coat. Serve immediately. 3.5.3226


Lemon Basil Zoodle Salad Save Print Prep time 10 mins Cook time 5 mins Total time 15 mins Author: Good Thyme Kitchen Serves: 4 Ingredients Zoodle Salad Ingredients: 2 large zuchinnis, spiralized 1 tsp good quality olive oil 1 C cherry tomatoes, halved 1 avocado cut into inch chunks 3 oz feta cheese, crumbled C loosely packed fresh basil, cut into strips 2 Tbsp toasted pine nuts S & P to taste Lemon Basil Vinaigrette Ingredients juice of 1 extra large lemon or 2 medium lemons 1 clove garlic chopped 1 C loosely packed fresh basil leaves C 0% plain greek yogurt 1 Tbsp honey C good quality olive oil S & P to taste Instructions Heat oil in large sautee pan over medium heat. Add fresh zuchinni noodles "zoodles" and sautee for 5 minutes. Remove from pan and place in bowl. Add halved cherry tomatoes, avocado, feta, basil and toasted pine nuts. For the vinaigrette, add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in with blender on until combined. Add S & P to taste. Drizzle lemon basil vinaigrette over the zoodle salad. Season with S & P to taste. 3.5.3226


This Chicken Strawberry Salad with Lemon Vinaigrette is the perfect summer salad. Fresh spring mix, grilled chicken, fresh strawberries, and more all tossed with homemade lemon vinaigrette. This salad is sweet, savory, fresh, and healthy!


This Chicken Strawberry Salad with Lemon Vinaigrette is the perfect summer salad. Fresh spring mix, grilled chicken, fresh strawberries, and more all tossed with homemade lemon vinaigrette. This salad is sweet, savory, fresh, and healthy!


baby kale, purple cabbage, carrot, red quinoa, roasted chickpeas (chickpeas, olive oil, sea salt), cauliflower (turmeric, sea salt), vegan parm (cashews, parsley, hemp seeds, sesame seeds, nutritional yeast, garlic powder, salt), herb vinaigrette (olive oil, lemon, raw apple cider vinegar, tahini, dijon mustard, roasted garlic, parsley, oregano)


kale, chickpeas, dried cherries, white quinoa, roasted red onion, spiced pumpkin seeds (pumpkin seeds, olive oil, cumin, cayenne, chili powder, garlic powder, paprika, sea salt), brussels sprouts, lemon-garlic vinaigrette (olive oil, roasted garlic, raw apple cider vinegar, dijon mustard, hemp seeds, lemon, cayenne, sea salt, black pepper)


This Salmon Quinoa Salad is a light, healthy and filling summer dish with a zesty creamy dressing, perfect for and easy dinner, or lunch. Its crispy pan fried salmon, together with a quinoa salad of cucumber, mint, coriander, Spanish red onion, baked sweet potato, capsicum and optional chickpeas and lightly toasted walnuts.


In a large bowl, add the quinoa, and toss with arugula. I then add the rest of the ingredients on top, and mix in a bit. Drizzle on the bright summery vinaigrette, and then garnish with feta cheese, walnuts, and more mint and basil.


Using a combination of cilantro, garlic and jalapeno, paired with olive oil, honey, dijon mustard and lime juice, this salad dressing is a 10/10 in the flavor department. Toss it with a Mexican Chopped Salad, Caribbean Chicken Salad or with your favorite side salad.


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