The KinderGarden Chef Andrea
Tuesday, 26 November 2013
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Monday, 25 November 2013
Maple Balsamic Quinoa Salad
Maple Balsamic Quinoa Salad
•
1
2/3 cup quinoa, rinsed
•
1/3
cup extra-virgin olive oil
•
1/3
cup balsamic vinegar
•
1/3
cup pure maple syrup
•
1
cup dried unsweetened cranberries
•
4
to 5 scallions, thinly sliced
•
1
tsp sea salt, plus additional to taste
INSTRUCTIONS:
Cook
quinoa according to package directions. Let cool completely.
•
Prepare
dressing: In a small bowl, whisk oil, vinegar and maple syrup.
•
Add
3/4 cup dressing to quinoa. Stir in cranberries, scallions and salt.
Refrigerate
overnight. Serve cold or at room
temperature; just before serving, stir in remaining 1/4 cup dressing and season
with salt.
Nutrients
per serving (1 cup quinoa salad): Calories: 325, Total Fat: 12 g, Sat. Fat: 1
g, Monounsaturated Fat: 6.5 g, Polyunsaturated Fat: 4.5 g, Carbs: 49 g, Fiber:
5 g, Sugars: 20 g, Protein: 7 g, Sodium: 247 mg, Cholesterol: 0 mg
Chickpea Lemon and Basil Pasta Soup
Serves 6
·
1 tbsp
coconut oil
·
1 red onion,
diced
·
2 cloves
garlic, minced
·
2 carrots,
diced
·
1 can
chickpeas, drained and rinsed
·
1 can chopped
tomatoes
·
2 whole
tomatoes, chopped
·
3-4 cups of
water
·
1 cup dried
pasta- shells or macaroni
·
Salt and
pepper to taste
·
Juice from
two lemons
·
1 cup loosely
packed basil, torn
- Heat the
coconut oil over a medium heat, and sauté the onions and garlic for 5-6 minutes
- Add
carrots, chickpeas, tomatoes, water and pasta shells,
along with some salt; bring to a gentle simmer, and cook over a low-medium heat
for 4 hours. Alternatively you can use a standard pot and boil, then lower the
heat and cook for 30 minutes or until carrots are tender
- Add a touch
more salt, if needed, then the pepper, lemon juice and basil
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