The Seated Cook

Simple, healthy, vegetarian food


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A Beetroot, Feta & Quinoa Salad

I made this dish last week and really enjoyed it.
I love beets and quinoa but hadn’t thought of combining them, and it’s a great combination of ingredients.

Shivaay Delights

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I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.

Perfect for a summer‚Äôs evening with a cheeky glass of crisp white wine if you want ūüėČ I‚Äôll be experimenting and creating more salads this season. Can‚Äôt wait to share them with you all.

I will be serving some @ Angie’s Fiesta Friday Party

Have a terrific day! Much love D x

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INGREDIENTS

1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste

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METHOD

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Gazpacho

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This gazpacho recipe is from the Cuisinart food processor instruction manual and recipe booklet. It was a good soup to make on a hot summer night!

Ingredients:

1 garlic clove

1 jalapeno pepper, seeded and cut into 1-inch pieces

3 scallions, trimmed and cut into 1-inch pieces

1 green bell pepper, cored and chopped into 1-inch pieces

1 small cucumber, peeled, cut in half length-wise

1/4 cup fresh parsley

2 tomatoes, cored, chopped into 1-inch pieces

2 teaspoons lime juice

1/2 teaspoon hot sauce

Salt and black pepper

1 and 1/4 cups low sodium tomato or vegetable juice

Chop garlic and jalapeno in the food processor, then scrape down the sides.  Add the scallions and pulse to roughly chop.  Then add in the pepper, cucumber, parsley and pulse about 6 times.  Add tomatoes, lime juice, salt, pepper, and hot sauce and pulse about 8-10 times.  Transfer the vegetable mixture into a large mixing bowl and stir in the tomato juice. 

I chilled the soup in the refrigerator for a couple hours before serving.