Tag: vegetarian

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Greek Quinoa Salad Recipe for Lunch Prep

Greek quinoa salad
Greek Quinoa Salad — with plenty of lemon and feta!

Happy New Year! We just polished off the last of the Christmas cookies, cleaned up all of the decorations, and are gearing up for our first full week back to work and school after the holidays. After some much-needed rest, we are ALL ready to get back into a routine!

I just made a big batch of this Greek Quinoa Salad so we are set for lunches these next few days. I love this recipe because it’s light, fresh, and filling– what we all need in a lunch! You can eat it as-is, or over greens with chicken or other protein added to it.

When you cook quinoa, it’s important to rinse it first in a fine mesh sieve until the water runs clear. Raw quinoa is coated in a naturally bitter substance called saponin that helps protect the seeds from insects and pests. Saponin is not harmful to humans, but quinoa tastes MUCH better once that substance is rinsed off! I use this 8-inch fine mesh strainer from OXO. You can also use the strainer for rinsing brown rice, straining homemade broth, and rinsing berries.

The dressing this recipe calls for makes a little extra than you’ll need, so store it in the fridge for a few days– you can use it on pre-washed lettuce or to make marinated vegetables!

Happy start to the new week, a new year, and happy eating Greek Quinoa Salad!

Greek Quinoa Salad

Morgan
Light, fresh, make-ahead
Print Recipe Pin Recipe
Cook Time 20 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

Quinoa (yields about 3 cups cooked)

  • 1 cup quinoa, dry
  • 2 cups chicken or vegetable broth
  • 1/2 tsp salt

Salad Ingredients

  • 3/4 cup seedless cucumber, diced (about 1/2 cucumber)
  • 2/3 cup cherry tomatoes, quartered
  • 1/3 cup Castelvetrano olives, sliced (or kalamata olives)
  • 1/4 cup scallions, thinly sliced (white and light green parts only)
  • 1 cup feta, crumbled
  • 1/4 cup flat leaf parsley, chopped
  • 2 tsp lemon zest (from about 1/2 lemon)

Lemon Vinaigrette Dressing – makes 3/4 cup

  • 1 clove garlic, crushed
  • 1 lemon, juiced about 1/4 cup lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 1/3 cup olive oil
  • Salt and black pepper, to taste

Instructions
 

  • Rinse quinoa in a fine mesh sieve until water runs clear.
  • Bring chicken broth and stock to a simmer in a small pot. Stir in quinoa, reduce heat to low, and simmer, covered, about 15 minutes. Remove from heat and fluff with a fork. Allow to cool slightly before transferring to a large bowl to mix with the remaining ingredients.
  • Whisk together ingredients for dressing in a small bowl.
  • Add cucumbers, tomatoes, olives, scallions, feta, parsley, and lemon zest together in the large bowl with cooked quinoa. Add about 1/2 cup dressing, stirring to combine. Adjust seasonings to taste.

Notes

Can make ahead and store in the fridge for about 2 days.
Keyword feta, light, make ahead, quinoa, vegetables

If you try this recipe, be sure to rate it and review and tag @dinneronthecouch so I can cheer you on!

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Harvest Apple Kale Salad with Maple Balsamic Dressing

It’s all of the most wonderful flavors piled in a bowl together: meet my Harvest Apple Kale Salad with Maple Balsamic Dressing! I’ve been making some variation of this salad for years, and I think I’ve finally nailed the master recipe which I’m excited to share with you now. The maple balsamic vinaigrette is really something special– I first had something like it when I lived in New Hampshire for my dietetic internship. Maple syrup flows freely in NH, and it’s a very good thing!! I love the extra sweetness it adds to sharp balsamic vinegar, and it’s even better with dijon and a pinch of red pepper flakes.

The best part about this salad (besides it’s DELICIOUS flavors) is you can prep the ingredients and dressing ahead of time and portion it out for the week. Just keep the dressing separate until you are ready to eat it! Here’s what’s in this beauty of a fall salad:

  • Roasted butternut squash – you can totally make it in advance
  • Sliced apple – that you may have picked yourself this fall (!!)
  • Salty pistachios
  • Sweetened dried cranberries
  • Punchy gorgonzola cheese
  • Sweet maple balsamic dressing (with a peppery bite!)

Breaking down the kale leaves with a bit of salt (massage!) helps to make them softer. You also get the same effect if you mix the greens with dressing and let sit for 5 minutes or so before eating. Grab your greens and get to it- I think you’ll love this salad!

Harvest Apple Kale Salad

Morgan
Roasted squash, sweet apple, tangy cheese, and the most delicious maple balsamic vinaigrette
Print Recipe Pin Recipe
Prep Time 35 minutes
Course Salad
Cuisine American
Servings 4 people

Equipment

  • Half-sheet pan
  • Parchment paper
  • Salad spinner

Ingredients
  

Roasted Butternut Squash

  • 1 butternut squash, peeled and diced
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Kale Salad

  • 1 large bunch lacinato kale
  • 1 apple, thinly sliced
  • 1/3 cup gorgonzola cheese, crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup salted pistachio nuts, crushed
  • Flaky sea salt (such as Maldon), for finishing

Maple Balsamic Vinaigrette

  • 1 garlic clove, crushed
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 3 tbsp balsamic vinegar
  • 1/2 cup olive oil
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • Freshly cracked black pepper

Instructions
 

1. Roast squash

  • Preheat oven to 400. Place squash on parchment-lined roasting pan and drizzle with olive oil, salt and pepper, tossing to coat. Roast 30-35 minutes total, until browned, turning once. While the squash cooks, prepare dressing and salad.

2. Prepare dressing

  • Combine all ingredients for dressing in a mason jar with a lid, and shake to combine. Or, combine in a small bowl and whisk until mixed. Taste, and adjust seasonings if needed.

3. Prepare kale and salad

  • Remove kale leaves from stem and chop or tear into bite-sized pieces. Wash and dry thoroughly in a salad spinner. Sprinkle 1 tsp coarse salt on top of kale and gently massage salt into leaves with fingers for about 30 seconds. Spin kale in salad spinner to remove excess salt.
  • Divide kale between bowls, and top with butternut squash, apple slices, pistachios, cranberries, and gorgonzola. Drizzle evenly with dressing, top with sea salt if desired, and enjoy.

Notes

Massaging kale with salt helps to break down its toughness. Alternatively,  toss kale with salad dressing and let rest for 5 minutes before serving.
Dressing keeps for a week or more in the fridge.
Keyword apple, gorgonzola, kale, maple dressing, salad

Tried this recipe? Be sure to rate it below, and tag @dinneronthecouch and #dinneronthecouch in your photos!

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Tomato Garlic Minestrone

I’ve got another warm, nourishing, one pot dish for you: Tomato Garlic Minestrone! It’s packed with vegetables, orzo pasta, and the most flavorful roasted garlic marinara sauce by Rao’s. This marinara has a cult following, and as soon as I tried it for the first time, I was hooked, too.

Traditionally, minestrone is a mixed vegetable soup with onions, celery, carrot, beans, and pasta or rice in a tomato broth. I really like green beans and zucchini in this soup, but feel free to use up whatever you have on hand. Mushrooms, butternut squash, maybe meatballs? Go for it! Just don’t forget the Parmigiano-Reggiano cheese!

Speaking of cheese… when you finish a wedge of Parmesan cheese, wrap the rind tightly and stash it in the freezer to use later. When you make soup, throw the entire rind in while the soup is simmering to add flavor.

Tomato Garlic Minestrone is truly one of my FAVORITE recipes, and I’m so happy to share it with you!

Tomato Garlic Minestrone

Thick, rich vegetable and pasta stew
Print Recipe Pin Recipe
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Large Dutch oven or stock pot
  • Apron (tomato sauce will splatter!)

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 2 ribs celery, diced
  • 3 large carrots, diced
  • 1 tsp salt
  • Freshly ground black pepper
  • 2 cups green beans, trimmed and diced (1/2-inch)
  • 2 zucchini, diced (1/2-inch)
  • 1 can cannellini beans, drained and rinsed
  • 1 24-oz jar roasted garlic marinara sauce, such as Rao's
  • 8 cups water
  • 1 Parmesan rind (optional)
  • 1 cup orzo pasta, dried
  • 1/3 cup Parmigiano-Reggiano or Parmesan cheese, plus more to serve
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Heat olive oil over medium in a large Dutch oven or stock pot. Add onion and cook 2-3 minutes until it begins to soften. Add garlic, celery, carrot, salt, and pepper, cooking 4-6 minutes more. Stir in green beans and zucchini and cook 5 minutes.
  • Add marinara sauce, beans, water and Parmesan rind (if using), and bring to a simmer. Add orzo, stir and simmer, uncovered, 10 minutes. Stir pasta often so it doesn't stick to the bottom of the pot.
  • After 10 minutes, remove from heat and let stand with lid on 10-15 minutes. Stir in 1/3 cup grated cheese and chopped parsley. Serve with additional cheese, if desired.

Notes

My favorite jarred marinara sauce to use in this recipe is Rao’s Roasted Garlic Sauce. You could substitute another brand or a large can of crushed tomatoes with a bit more garlic, though I have not tested it this way.
The recipe as written creates a thick pasta stew. If you want your soup to have with more broth, increase the water in the recipe from 8 cups to 10  cups or so.
Parmesan rind adds flavor when simmered in a dish. Before serving, discard the rind. 
Keyword minestrone, orzo, soup, tomato, vegetarian, zucchini

When you try this recipe, be sure to tag @dinneronthecouch so I can cheer you on!