This Crunchy Salad is a high pile of thinly sliced vegetables tossed in an ultra simple dressing. It’s so easy to put together that you can even make it for parties. Best part is that it stays really good for hours without showing any discoloration. It’s a versatile salad that can be served in several ways. I have shown you here along with a video, 4 different ways to enjoy this Crunchy Salad. With the spring vibe already in the air, this salad might become my go to recipe.
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quinoa
This is one of those flavor packed salads. The coconut dukkah vinaigrette itself is a hit. I have mentioned Dukkah several times in my blog. It is one of my favorite spice mixes. When whisked with coconut milk, olive oil and lemon juice, it makes for such a delicate spiced dressing. I love the sweetness coconut milk brings to the vinaigrette and it goes very well with the grilled chicken. Tossed with quinoa and some veggies, it’s a filling salad. A vegetarian version of this Chicken And Quinoa Mason jar Salad, would be to use roasted veggies or the obvious…
The temperature is shooting high, the boots and sweaters are barely needed and it’s so beautifully sunny all the time. We are in spring! The day-light-saving, sun kissed dinning hours and the gorgeous cherry blossoms highlighting the streets, I love it all. Looks like finally the rain stopped and sunny days are here to stay. And, so with the first signs of spring, I bring you Fennel Roasted Acorn Squash with Quinoa. It’s a spring like salad with a hint of flavor from winter.
If I could, I would bake a cake every day and style it pretty with all kinds of wild flowers. Then, snuggle in a couch with a piece or two, a book and some tea. How picture-perfect that sounds! It’s a scene I wish to relive someday. The short couple hour of break that I get in the afternoon when Avyan takes his nap is my only ‘me time’. And there are always so many things to finish during the brief two hours that relaxing with tea and cake is like a delusion. So, that’s surely not happening for a…
Smooth to the palate with a hint of spice and coconut milk, this humble pumpkin soup gets elevated with toasted quinoa on top. While I always favor soaking slices of crusty bread in my warm bowl of soup, this time I just kept sprinkling crunchy quinoa until I reached to the bottom of the bowl.
When it comes to cooking couscous, rice or quinoa, I always land up having leftovers. No matter how strictly I plan and how accurately I measure, there is always some left at the bottom of the pan. It needs to be re-used the next day and most of the time, it works in my favor. The two best ways I utilize these leftovers are by either adding it in soup for volume or prepare patties to bite along side our evening tea. And since I have a terrible weakness for pan-fried patties, that’s the route I choose more often. Besides,…
When I moved from Bangalore to California, the one thing I knew I would miss were my friends. I have a bunch of those. Bubbly, cheerful and happy, always there for me, always make me smile and even scolds me when I am wrong. They rocked my life. I feel lucky, really lucky that even though we stay miles apart and we don’t get to talk often, things didn’t change even a bit. We easily start off from where we left, effortlessly.
It’s been a pretty inconsistent climate in my part of the world. We wake up to a crisp, slightly chill morning followed by a very warm afternoon and then, a pleasant evening. While some days we reach out for a hearty, steaming bowl of soup, on other days, we prefer a light salad. In one way, it’s adding a variety in our life. The air still doesn’t scream autumn but it sure is prepping me to think of stew, roast chicken, baked bread, baked pie and bid goodbye to salad for a while.