Isn't this a pretty salad? For the month of August, I took a European-style hiatus from the blog. This month I'm back with some light healthy recipes to enjoy while we savor these final days of summer. Personally, I'm a huge fan of hot weather. And while I have a garden full of fresh herbs, spice blends have become a staple in my pantry for flavor, and ease of use, when I don't want to spend a lot of time cooped up in my kitchen. This salad calls for herbs de provence with lavender, available in most grocery stores. The brand that I used was Morton & Bassett, but any other brand will work just fine.
The layers of protein packed ingredients will keep you full for several hours, but are all vegan friendly. However, for anyone requiring some type of animal protein to feel truly satisfied, the optional addition of crumbled goat cheese adds a special punch to this already flavorful salad.
The layers of protein packed ingredients will keep you full for several hours, but are all vegan friendly. However, for anyone requiring some type of animal protein to feel truly satisfied, the optional addition of crumbled goat cheese adds a special punch to this already flavorful salad.
Ingredients:
Salad:
1/2 cup frozen edamame
1/4 cup frozen peas
1 cup cooked quinoa
1 finely grated carrot
1/8 cup slivered almonds
handful mixed greens
handful fresh whole basil leaves or other herbs, optional
2 tablespoons crumbled goat cheese, optional
Dressing:
1 orange, juiced
1/4 lemon, juiced
1 garlic clove, finely minced
1 tablespoon olive oil
1/2 teaspoon herbs de provence with lavender
salt and pepper to taste
Directions:
Place the frozen edamame and peas in a large bowl. Top with the just cooked hot quinoa and set aside for 10 minutes. Toss the carrot, almonds and greens with the quinoa. Spoon onto serving plates. Top with fresh basil and goat cheese, if using.
For the dressing, mix all ingredients into a sealable bottle. Add 1-2 tablespoons of dressing per plate. Cover and refrigerate any remaining dressing for later use.
Yield: 1 large portion or 2 small servings.
Salad:
1/2 cup frozen edamame
1/4 cup frozen peas
1 cup cooked quinoa
1 finely grated carrot
1/8 cup slivered almonds
handful mixed greens
handful fresh whole basil leaves or other herbs, optional
2 tablespoons crumbled goat cheese, optional
Dressing:
1 orange, juiced
1/4 lemon, juiced
1 garlic clove, finely minced
1 tablespoon olive oil
1/2 teaspoon herbs de provence with lavender
salt and pepper to taste
Directions:
Place the frozen edamame and peas in a large bowl. Top with the just cooked hot quinoa and set aside for 10 minutes. Toss the carrot, almonds and greens with the quinoa. Spoon onto serving plates. Top with fresh basil and goat cheese, if using.
For the dressing, mix all ingredients into a sealable bottle. Add 1-2 tablespoons of dressing per plate. Cover and refrigerate any remaining dressing for later use.
Yield: 1 large portion or 2 small servings.
​Products Used With This Recipe:
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