I’m not quite sure how I came across this recipe. I want to say it’s because we had a cucumber in our produce box, but with the service we use (Imperfect Produce – link to site and also I have written about them in the past) we get to pick what’s in there. I don’t really make a lot of stuff with cucumber, so I’m hesitant to think I’d pick a cucumber. I think it could have also been that we had some old quinoa lying around and I don’t cook very often with quinoa so I needed some recipe inspiration. That’s where this Cucumber Quinoa Salad from Gimme Some Oven comes in!
This salad is super easy to make and also very filling and tasty. It makes a great lunch, side dish, or even dinner on a hot summer day. I follow the instructions very closely to the original, but I have noticed that it can take about 50% more quinoa and still be tasty. So if you want to spread out the salad a bit with more quinoa, that works great. I sometimes use 3 cups cooked quinoa instead of the recommended 2 cups.
1 cucumber, diced
2 cups cooked and chilled quinoa
1/2 cup red onion, diced
1/2 cup crumbled feta cheese
1/3 roughly chopped basil leaves
1 batch lemony vinaigrette (see below)
Lemony Vinaigrette Ingredients:
1/4 cup extra virgin oil
2-3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon dried Italian seasoning blend
Pinch of salt and pepper
Combine all salad ingredients into a large bowl and mix. Combine all Lemony Vinaigrette ingredients into a smaller bowl and whisk together. Pour Lemony Vinaigrette mixture onto salad and mix one last time.
More vegan stuff! So the reason for all the vegan recipes? Well, a few months ago I decided to go full vegetarian (I will make exceptions on rare occasions, but for the most part I don’t eat meat anymore), and I also found out after I made that decision that I have high cholesterol! Woo! Not enough that I need medication, but enough that some dietary changes were suggested. I am not super strict about it since I already eat fairly healthy, but I cut out my morning yogurt and replaced it with oatmeal or a granola bar, and I try to cut out other items like dairy when I am cooking at home. That way, I don’t have to be outrageously picky when I go out to eat. Given the changes I’ve made, I think it will make a dent in the numbers.
I cooked this recipe for dinner one night and decided that it was better as a lunch meal. It’s flavorful, but not enough that it left me satisfied me for dinner. However, for lunch it is perfect because I’m not a big fan of heavy lunches. It’s light enough to bring as a lunch and leaves me full, but not feeling sluggish.
I originally found this recipe on Healthier Steps, but modified it and added a few ingredients. You should have about 4 days worth of lunches when you make this batch!
Jasmine rice – 4 servings
1/2 of a large cabbage, cut into strips
2 tbsp coconut oil
1/2 cup yellow onion, chopped
2 cloves garlic, minced
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground thyme or 2 fresh sprigs
1/2 tsp ground cumin
1 carrot, chopped
1 can of chick peas
1 cup of potatoes or sweet potatoes, chopped into small chunks
1-14oz can of light coconut milk
1/2 tsp sea salt or to taste
- Prep and cook rice. You can have the rice cooking while you make the curry.
- Heat oil in a large skillet. Add onion and garlic and cook until onion is soft – about 5 minutes.
- Add coriander, turmeric, thyme, cumin, carrot, chick peas, potatoes, and cabbage and stir.
- Add coconut milk and bring to a boil.
- Cover saucepan and reduce to a simmer. Cook for about 20 minutes. Add some cornstarch if the sauce is not thick enough.
Recently I’ve been trying to eat less meat, eggs, and dairy. It’s very hard to completely cut out eggs and dairy (shoutout to the vegans out there), but the cutting out meat has been pretty easy, especially since I’ve been a vegetarian before. My boyfriend isn’t a vegetarian, but I find it pretty easy to make us both the same dinner and just sub out my portion of meat for tofu or veggies. I’m not picky about using the same pan or having them touch, so that makes things a lot easier. Anyway, I came across this recipe and was very excited to make it. By no means is it healthy, but I guess it’s slightly healthier than if you used chicken. No matter how you slice it, you’re still deep frying something.
HOWEVER, the great part about this recipe is that if you don’t fry the cauliflower, the orange sauce is actually pretty healthy. So, if you’re in the mood for something Chinese food-esque, I’d recommend frying the cauliflower. If you’re looking for a quick vegan stir fry, just cook up some tofu (1/2 package) and add some frozen broccoli (170 oz for one). If you want some legit orange chicken, just cook up some chicken (6 oz) and add some broccoli. Don’t use any cauliflower or batter. It’s that simple!
I found this recipe on Yummily Yours. I adapted it slightly.
Ingredients (serves one):
One serving of rice
6-8 florets of cauliflower
1/2 cup sliced into strips bell peppers of various colors
1/3 cup & 2 tbsp cornstarch
1/2 cup all purpose flower
1/4-1/2 cup water (to make batter)
Oil for frying
2 cloves of garlic, minced
1/4 teaspoon minced ginger
1 tablespoon orange zest
3/4 cup vegetable broth
1/2 cup freshly squeezed orange juice
2 tsp soy sauce
2 tbsp sugar
1 tsp Sriracha
Sprinkle of sesame seeds
Sprinkle of green onions
- Prepare rice – this can cook while you are making everything else.
- Heat oil for frying
- In another small frying pan, saute peppers for about 2-3 minutes. Don’t overcook. Set aside when done.
- Mix the corn starch, flour, and water to make a thick batter. It should be thick enough to coat each cauliflower floret evenly.
- Coat each floret in batter and dip into the oil.
- Once the batter is crisp, remove the florets from the oil and place them on a paper towel to absorb extra oil. You want them to remain crisp, so while they are cooking, you’ll want to make the sauce.
- Heat up the minced ginger and garlic for about a minute. You can do this in the same pan you cooked the peppers in.
- Add in the orange zest. Cook for another 30-60 seconds.
- Add broth, orange juice, sriracha, soy sauce, sugar and stir together.
- While that is heating up, mix together the 2 tablespoons of cornstarch in some cold water.
- Once the broth/orange juice/soy sauce/etc mixture comes to a boil, lower heat.
- Add in the corn starch slowly to mixture while stirring constantly. The mixture should be very thick.
- Once it is thick, add in the peppers and cauliflower (or chicken/tofu + broccoli if you’re not using cauliflower).
- Mix well and heat everything in the pan for about 2 minutes.
- Put rice on a plate, and put your orange cauliflower on top. Sprinkle some sesame seeds and green onions on top.