Tag Archives: salad

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

lemon quinoa salad with tomato and asparagusThis week is all about Spring recipes on the #SundaySupper site, but honestly, I think that thinking is kind of hopeful! We still have snow and have more coming, so “spring” is just not on the horizon yet in these parts of New England. That said, I am sharing a great recipe for a healthy, lemony, quinoa salad that thankfully, you can enjoy whenever you want to – Spring or not!

If you like pasta salads but don’t want to eat all that…well, pasta, then quinoa salad may be your new favorite thing. Quinoa is just plain yummy and a good way to switch up your boring routine salads! This spring-time version has all the best smells too: basil and lemon. Oh my. My kitchen smells amazing from this!

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

Ingredients

  • 1 cup uncooked quinoa
  • 1 lemon, zested and juiced
  • 2 Tbsp. olive oil
  • 1 clove peeled garlic, pressed
  • 10 spears fresh asparagus, cut into 1" pieces
  • 1/2 cup grape tomatoes, halved
  • 4-6 basil leaves, chopped or thinly sliced
  • salt and pepper to season

Instructions

  1. Make the quinoa according to the package directions (simmer until done). Set aside to cool.
  2. In a medium saute pan, add the oil and saute the garlic, taking care not to burn.
  3. Add the asparagus and saute until it turns bright green and then browned a bit.
  4. While this cooks, to a large bowl, add the cooled quinoa. Squeeze the lemon juice over the quinoa with zest and stir to combine. Add the tomatoes and basil. Season with salt and pepper.
  5. Add the asparagus, making sure to scrape the oil and garlic into the bowl. Stir gently to combine it all. Serve at room temperature or chill until ready to serve cooled.
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Thanks to the host this week, Anne from Simple and Savory.

Here’s your inspiration for Spring, no matter what the temperature:

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
lemon quinoa salad with tomato and asparagus

Sharing Meatless Monday posts with Deborah and Ann Marie. Go check these bloggers out!

No-Mayo Broccoli Slaw with Pineapple & Arugula

No-Mayo Pineapple Broccoli SlawUmmm. Pineapple. It is so delicious, can we agree?

In the middle of winter, this beauty, can make you feel like the sun is shining bright!

No-Mayo Pineapple Broccoli Slaw

Let’s create a sunny slaw with the peppery taste of arugula, shall we? Yes, let’s.  I made a sweet citrus vinagrette too, that makes this a really nice and  pretty addition to any meal. I choose a pulled pork situation, as slaw goes so nicely alongside, along with some corn muffins. Yes please. What I like about this recipe is that instead of mayo, I used low fat plain greek yogurt. It is not just a condiment, it has nutritive value- Plus, it tastes fattening, so I like it! The pineapple combined with the dressing is perfect. But don’t let it sit around because, like all coleslaw, this one is better enjoyed soon after mixing.

Let’s get to making this!

No-Mayo Broccoli Slaw with Pineapple & Spinach

No-Mayo Broccoli Slaw with Pineapple & Spinach

This sweet and peppery slaw is just the right compliment to BBQ or a roasted meat dinner.

Ingredients

    For the Slaw:
  • 1 bag broccoli slaw (12oz)
  • 1 cup arugula/spinach, chopped
  • 1 cup diced pineapple (generous)
  • 2 scallions, chopped
  • For the Dressing:
  • 1/4 cup pineapple juice or orange juice if you don't have it
  • 1 Tbsp. honey
  • 1/4 cup cider vinegar
  • 1/2 cup 2% plain greek yogurt or full fat( not the non-fat)
  • 1/2 tsp. salt
  • 1/2 tsp. ground mustard

Instructions

  1. Make the dressing: In a bowl, add the juice, honey and vinegar. Whisk. Add the yogurt and salt and mustard. Whisk again until blended thoroughly. Set aside.
  2. To a large bowl, add the slaw, spinach/arugula, pineapple and scallions.Mix gently.
  3. Add the dressing. Mix thoroughly. Serve*.

Notes

* Do not let this sit for too long before serving, as it will get runny. Chill at most 20 minutes- one hour. If you want to mix the salad ahead of time, just add the dressing, just before serving. Easy.

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While we are enjoying our pineapple yumminess, we can feel so so good about eating this pretty and sweet fruit that is healthy and has some interesting info. on it!
*from Encyclopedia Brittanica online

  • It is an excellent source of natural anti-inflammatory properties, which is great for joints and heart health- WIN
  • It is low in calories- 70-85 calories a cup!
  • Has 2-3 grams of fiber per cup to help fill you up and keep things moving (ahem).
  • Weird fact: Total world production of pineapples ordinarily averages about 8,300,000 metric tons annually- wow.
  • Weird fact #2: If you cut the leaves of and plant the top, you can grow your own pineapple…that is if you live where it’s always warm- which I do not. But maybe you could!

No Mayo Pineapple Broccoli Slaw


Enjoy! And check out these recipe round-ups, where I am sharing:

Fiesta Friday! It’s a challenge! Healthy Recipe time!

Thursday Favorites!

Miz Helen’s Country Cottage

 

Arugula Pesto Pasta Salad with Grilled Chicken #SundaySupper

Arugula Pesto Pasta Salad | Hardly A GoddessI love potlucks and cookouts. Everyone brings something different, the host usually has the meat or drinks, and the end result is just a fun mix of food that is relaxed and colorful and different every time!

My favorite dishes are the salads. People make almost anything into a salad, and I love the variety of crazy that ends up in the mix. What I do not love though, is a pasta salad made from mayonnaise that doesn’t sit on top of ice or is kept cold in some way. hmmm.

“Nice to meet you, Belly-Ache, thanks for the awesome post-party food-born illness!” No thanks.

I think if you can’t have a cool pack or iced bowl under your dish when you serve it, that mayo should stay away! Thus, the challenge of a pasta salad for a potluck that isn’t the same old boring vinaigrette. This pesto salad is perfect to be served cold and then can handle sitting out for a bit. Based on a recipe from 2002, from Emeril Lagasse, I omitted some of the ingredients, most notably the parmesan in the pesto. It just isn’t needed for this, as there are so many other flavors going on, and you still get a salty bite from the olives, so you don’t miss the cheese.

The even better news is that this salad can handle the heat. It can sit out on your buffet table, for the duration of the picnic or potluck!

Arugula Pesto Pasta Salad with Grilled Chicken #SundaySupper

This is a great make-ahead pasta dish that withstands the heat of an outdoor party!

Ingredients

  • 1 boneless breast chicken
  • 1 pound short pasta shape
  • 2 packed cups arugula
  • 1/2 cup parsley
  • 1/4 cup toasted walnuts
  • 2 garlic cloves
  • 1 squeeze fresh lemon juice
  • 1/2 tsp of salt
  • dash of pepper
  • 1/2 cup olive oil
  • 1/2 cup sundried tomatoes
  • 1/4 cup black olives, chopped
  • 2 ounces feta, crumbled

Instructions

Grill the chicken

Brush your chicken with oil and season with salt and pepper, on both sides. Grill on a grill-pan or outside until fully cooked. Cool and chop into bite-sized pieces.

While the chicken is grilling, set a pot to boil for the pasta and make according to the package. Drain and rinse with cool water. Set aside.

Make the pesto

In a food processor, add the arugula, parsely, walnuts, garlic, salt & pepper and lemon juice. Pulse until chopped, and then drizzle in the olive oil until the mixture is smooth. Taste and season if needed.

Assemble

In a large bowl, add 1/2 the pasta and toss with 1/2 the pesto. Add the other 1/2 and the rest of the pesto. Mix in the sundried tomatoes, feta, olives, and chicken. Toss to combine. Serve or refrigerate until ready.

Notes

Recipe adapted from Emeril Lagasse, 2002, Food Network

http://hardlyagoddess.com/arugula-pesto-pasta-salad-with-grilled-chicken-sundaysupper/

Since I thought that you too love potlucks and are wondering, “What should I bring?” to the next one, the Sunday Supper folks have come up with some great and delicious ideas for your next gathering! I know you will find some inspiration from this list:

Appetizers

Sides and Salads

The Main

Desserts

Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Arugula Pesto Pasta Salad | Hardly A Goddess