Category: Salads

Southwest Benedict over Greens n’ Grains

Ingredients:

Black bean and corn salsa

1 egg

2 cups fresh baby spinach

1/2 cup quinoa, toasted (see directions below)

salt and pepper

cooking spray

shredded cheese

additional cilantro, for serving

sour cream and salsa, for serving

Directions:

To a medium sized bowl, add quinoa. Cover with water and soak for a few minutes. Then stir with a whisk until the quinoa turns the water cloudy (the film from the grain is being rinsed away). Strain quinoa in a fine mesh sieve.

Heat a large skillet on medium high. Add the quinoa and stir continuously with the whisk until it turns golden-brown and smells “nutty.”

When ready to cook, add quinoa to a saucepan with 1 cup water (2:1 ratio). Bring to a boil, then reduce heat to a gentle simmer. Cover and simmer for about 15 minutes, or until the grains split.

To the previously-used skillet, crack an egg gently, making sure not to break the yolk. Sprinkle it lightly with salt and pepper. Cook on medium-low heat for about 1-2 minutes, or until bottom sets. Flip and cook the other side. Remove from heat when egg is set. The yolk should still be runny!

Layer spinach, 1/4 cup quinoa, 1/2 cup corn and bean salsa, and fried egg in a shallow bowl. Sprinkle with additional pepper, cilantro, and shredded cheese. Serve with salsa and sour cream if desired!

Black bean and corn salsa_2

 

Black bean and corn salsa_3

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Black Bean and Corn Salsa

Ingredients:

2 cans seasoned black beans, rinsed and drained

2 cans diced tomatoes, southwestern style or with green chiles, drained

2 cans whole kernel corn, rinsed and drained

1/2 red onion, minced

1 tsp garlic, minced

1 tsp cumin

1/4 cup lime juice

salt and pepper, to taste

1 bunch cilantro, shredded

Directions:

Add all ingredients to a large mixing bowl and combine well. Refrigerate until ready to serve! (I recommend making it at least a few hours in advance to allow the flavors to meld!)

Black bean and corn salsa

 

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Honey Dijon Chicken Salad w/ Grapes and Almonds

Honey Dijon Chicken Salad with Grapes and Almonds

Honey Dijon Chicken Salad with Grapes and Almonds_2

Ingredients:

Leftover roasted chicken meat, cooked and shredded (about 3 cups total)

1 cup red grapes, slivered

1/4 cup almonds, slivered

1/4 cup chopped celery

1/2 small red onion, diced

salt and pepper, to taste

For the dressing:

1/2 cup plain Greek yogurt

2 tbsp honey

2-3 tbsp good Dijon mustard (or to taste)

salt and pepper

Directions:

Combine chicken, grapes, almonds, celery, and red onion. Sprinkle with salt and pepper. Combine all ingredients for dressing in a small bowl, and drizzle over chicken mixture. Toss to combine. Refrigerate until ready to serve.

Serve over greens or as a pita sandwich!

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Greek Chicken Fajita Salad

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Ingredients:
1 tablespoon olive oil
1 medium red bell pepper
1/4 cup mushrooms, sliced
1/2 small yellow onion, sliced
¼ cup white wine
¼ cup chicken broth
1 tsp garlic powder, garlic pepper, or zesty Greek seasoning
1 ½ tsp oregano
2 tbsp lemon juice
2 cups baby spinach
2 cups chicken breast
2 tbsp balsamic vinaigrette dressing and marinade
½ cup crumbled feta cheese
Hummus, to taste
4 10″ whole wheat flour tortillas

1. Defrost chicken and pound to about 1/2″ thickness. Place in large ziplock storage bag and marinate in balsamic dressing, refrigerated, for at least one hour.
2. Heat olive oil over medium heat. Add bell pepper and onion and cook for 3 – 4 minutes to soften. Add mushrooms and continue to cook for 3 minutes until golden brown. Add wine, chicken broth, lemon juice, oregano and garlic seasoning. Reduce heat and cook down until vegetables are very soft- about 15 minutes. Remove from pan and set aside.
3. To the same pan, add chicken and spinach. Cook chicken on medium until cooked through, about 3-4 minutes each side. Add spinach and stir until wilted. Add spinach to peppers, onions, and mushrooms mixture.
4. Slice cooked chicken into small cubes.
5. Heat tortillas in the microwave for 30 seconds, spread with hummus, and then fill with veggies, chicken, and top with feta cheese. Enjoy in wrap form, or cut up and serve over more spinach for a salad.

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