It's easy to get carried away with comfort meals during Winter. I've spoken with friends on the East Coast and when they're chilled to the bone all you want is a giant bowl of pasta or a hearty stew to warm you up.
It may be a bit warmer here in California, but this is typically my hardest season of work. So after long nights, I feel like I totally deserve to eat that burger and fries..right?!
This past weekend, I whipped up some seriously simple salads. I made 3 times as much as we could eat in one sitting, so we had healthy leftovers to grab for all weekend.
With all this healthy salad eating, it left plenty more room for eating luxurious desserts like this one. Seriously so good. I am such a softie for nutella.
There are three distinct recipes below. I made them all at once, and it took about an hour. I suggest starting up the roasted tomatoes and cooking the quinoa first. Then prepare the rest of the veggies and dressings.
Garbanzo Bean, Roasted Tomatoes, Arugula, and Parmesan Salad
1 can garbanzo beans, rinsed
1 8 oz container of grape tomatoes
1.5 ounces shaved parmesan
1 lemon, juiced
A handful of arugula
Salt and pepper
Set the oven to 375. Cut the grape tomatoes in half and spread on a baking sheet. Drizzle on olive oil, salt, and pepper. Roast until softened and slightly juicy, about 30 minutes.
Mix together rinsed garbanzo beans, roasted tomatoes, lemon juice, and arugula. Set aside until it comes to room temperature. Top with parmesan, salt, and pepper. Taste the salad and see if you would like any more seasonsing (lemon juice for acid, parmesan for creaminess, or salt/pepper.)
Radicchio, Corn, Avocado Salad
1 small head radicchio
2 ears of corn
1 tablespoon olive oil
1 lemon, juiced
Cut out the radicchio core. Slice radicchio thinly. Cut the raw kernels of corn off the ear. Cut up the avocado into cubes about 1/2 inch in size. Mix together all ingredients. Top with olive oil and lemon juice. Mix together gently to not break apart the avocado.
Quinoa and Pistachio Salad with Citrus Herb Vinaigrette
1 cup quinoa (I used tricolor, but any color will do)
1/2 cup chopped dill
1/4 cup chopped cilantro
1/2 cup chopped green onion
1/2 cup pistachios
1/2 cup olive oil
2 tablespoons whole grain mustard
2 lemons, juiced
Salt and pepper
Prepare quinoa according to package in a large pot. Whisk together the olive oil, mustard, and lemon juice. Mix in the chopped herbs and the pistachios. Once the quinoa is cooked and has soaked up all its cooking water, immediately add in the herb vinaigrette and pistachios and place the lid back on the pot in order to let the quinoa soak in all the flavors, about 5 minutes. Remove quinoa to a separate bowl and let come to room temperature.
heather, i just have to tell you - i HATE salad but i made your arugula/garbanzo bean salad the other day and i LOVED IT! ive already made it again :) i hope its ok that im going to blog about it too, and link back to B&B's post!ReplyDelete
I am so glad you liked it! Of course you can blog about it - that makes me infinitely happy :)Delete