Recipes

 

 

 

Wild Rice Cranberry Orange Salad

·        1 cup brown & wild rice blend (cooked according to package directions)

·        ½ cup dried cranberries

·        ½ cup nuts (walnuts, pecans, almonds) toasted if you like

·        ¼ cup green onions minced

·        1 tbsp olive oil

·        1 tbsp orange juice

·        ½ tsp agave nectar

·        1 teaspoon grated orange zest

·        Salt & pepper to taste

·        1 orange supremed and diced (use canned mandarin oranges to save time)

 

Cook rice according to package directions.  Let rice cool to room temperature. In a medium bowl mix cooked rice with cranberries, orange pieces, nuts & onion. Whisk together orange juice, olive oil agave nectar zest, salt & pepper.  Toss with rice mixture. Serve chilled or at room temperature.

 

 

 

 

Southwest Massaged Kale Salad

 

·        1/2 large bunch kale, washed, dried and torn

·        1 tbsp olive oil

·        fresh lime juice from 1 lime

·        pinch sea salt or kosher salt

·        cayenne pepper and cumin powder to taste

·        ½ tsp agave nectar

·        1/2 cup black beans

·        1/4 cup corn

·        1/2 medium vine ripe tomato diced

·        ½ cup diced red, yellow, or orange bell pepper

·        1 green onion, sliced

·        small handful cilantro chopped

·        1/2 avocado diced

 

In a small bowl whisk together olive oil, lime juice, salt and spices to taste. Add your torn kale and massaged to coat.Add black beans, corn, tomato, peppers, green onion and cilantro, mix to combine. Top with diced avocado.

 

 

Quinoa Taco Salad

 

·        1 cup quinoa

·        1 red onion, chopped

·        3 cloves garlic, minced

·        half a red bell pepper, chopped

·        half a green bell pepper, chopped

·        half a yellow bell pepper, chopped

·        1 1/2 teaspoon cumin

·        1/2 teaspoon oregano

·        1-2 teaspoons chili powder

·        1 -15 ounce can black beans, rinsed & drained

·        3/4 cup diced tomatoes

·        2 limes

·        salt and pepper, to taste

·        6-8 ounces baby spinach

·        1 bunch cilantro

·        1/3 cup cheddar or feta cheese

·        1 avocado, diced

 

 

Cook the quinoa according to package instructions.

Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute an additional 2 minutes.

Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill.
Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.