Mexican Style Quinoa Salad - Excellent, Gluten Free, Quick & Easy!

Mom's Mexican Style Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).


There are other delicious variations to this quinoa tabouli salad that I have already posted on this blog: Classic, Italian, and Oriental style.



MEXICAN  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried Mexican oregano, to taste
1 t. ground cumin, to taste
1/2 to 1 large bunch cilantro, with stems, chopped fine
1 large bunch flat-leaf Italian parsley, without coarse stems, chopped fine
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 small to medium zucchini, cubed small (about 1/4th-inch squares
1 yellow bell pepper, cored, seeded, and diced small
Minced jalapenos, to taste


Garnish:

Pepper Jack cheese, diced into small cubes
3 medium tomatoes, diced small
Kalamata olives
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.
Remember, DO NOT ADD SALT if you plan on storing any length of time



Notes:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila.

Italian-Style Quinoa Salad - Delicious, Gluten Free, and easy!

Mom's Italian Style Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are other delicious variations to this salad that I will be posting...


ITALIAN  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. extra-virgin olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
2 garlic cloves, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried Italian herb seasoning blend, to taste
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 small to medium zucchinis, cubed small (about 1/4th-inch squares)
1 red bell pepper, cored, seeded, and diced small, optional


Garnish:

3 medium tomatoes, diced small
Fresh grated parmesan cheese
Italian olives
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and Parmesan cheese then serve.

Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some additional dried oregano plus dried basil, to taste.


Note:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila.

Oriental Style Gluten-Free Quinoa Salad - A Delicious Recipe

Mom's Oriental Style Quinoa Tabouli 

This is another fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are other delicious variations to this salad that I will post later.


ORIENTAL  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. rice vinegar, to taste
1/4 c.raw sesame oil
1/4 c. rice oil
2 t. toasted sesame seed oil, to taste
A pinch of. ascorbic acid powder (vitamin C)
2 large scallions, thinly sliced
2 T. grated fresh ginger root, to taste
2 T. toasted sesame seeds
1 large bunch flat-leaf Italian parsley, without coarse stems
2 peeled and grated organic carrots
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish when serving only because it contains salt:

Tamari soy sauce (gluten-free)


Method:

Mix all ingredients together thoroughly, adding ginger, rice vinegar and toasted sesame oil to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, season individual portions with Tamari, to taste.

Remember, DO NOT ADD SALT if you plan on storing any length of time

Plain Quinoa

Note:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila.

Amazing Quinoa Tabouli - Make ahead for quick meals

Mom's Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are delicious variations to this salad that I will post later. Note: These have now been posted:

See our Oriental-Style Quinoa Tabouli recipe.
See our Itallian-Style Quinoa Tabouli recipe.
See our Mexican-Style Quinoa Tabouli recipe.


Try this Tabouli recipe with this amazing Chicken Bake recipe HERE.


QUINOA TABOULI Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried dill weed (or fresh dill weed to taste)
2 T. dried mint leaves, crumbled (or fresh mint to taste)
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish:

3 medium tomatoes, diced small
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.

Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some dried oregano plus dried basil, to taste. Or add dried oregano plus a touch of dried tarragon (tarragon is a potent herb, so a little goes a long way).

You may also grind dill seeds in a seed mill and add a touch of the powder to your quinoa.

You may also use essential oils of dill seed and/or spearmint. Do not overdo it! Touch a clean finger to the essential oil dispenser so that you have less than a drop. Rub the oil off of your finger and onto the inside bottom of your mixing bowl before the other ingredients are added. Add the salad oil and mix well, to dilute it. You don't want an essential oil hot spot in your salad! Add the rest of the ingredients and toss well.

Note:

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!


Enjoy!

Leila and Nancy

Pistachio Cream Cheese Fingers

These cute little pastel green fingers taste amazing.

These Pistachio Cream Cheese Fingers are rich and moist with cream cheese and chocolate. They are a fun shape and are a hit at parties. Best of all, they are easy to make.

This is another delicious dessert I served at my beauty salon's Customer Appreciation Nights. These events were full of food and fun, I tell ya. See my previous post for my yummy Apple Strudel Bars, which were also served at these beauty events.


Pistachio Cream Cheese Fingers Recipe:

1 c. sugar
1 c. real butter, softened
1 8-ounce package cream cheese, softened
1 t. real vanilla extract
1 large egg
2 1/4 c. flour
 3 3/4-ounce box Instant Pistachio flavored Pudding & Pie Filling Mix
1 t. baking powder
1/2 t. sea salt
3 ounces semi-sweet chocolate
1 t. deodorized coconut oil


Method:

In a large bowl, beat the sugar, butter, and cream cheese until fluffy.
Add the vanilla and egg;beat well. Set aside.
Lightly spoon flour into measuring cup; level off and pour into a medium bowl.
Add the dry pudding mix, baking powder, and salt. Whisk to combine.
Add the flour mixture to the cream cheese mixture; mix well.
Cover the dough with plastic wrap and chill at least 1 hour for easier handling.
Preheat oven to 350 degrees F. Grease cookie sheets.
Shape teaspoonfuls of chilled dough into 1 1/2-inch fingers.
Place on prepared cookie sheets.
Bake 9 to 12 minutes, or until set. Cool completely.
In a small sauce pan, melt the chocolate and coconut oil together, with stirring until well blended.
Drizzle a small amount of chocolate over each cookie and let set up completely before transferring.

Enjoy,

Leila.

Food Stylist 

& Hair Stylist!

Banana Nugget Cookies (With Chocolate & Oats)

Here is a yummy way to use up your old over-ripe bananas. 

These cookies are very moist, with a pleasant touch of spice and just the right amount of chocolate to make them truly delicious!

These cookies are very quick to mix up and bake. They store well for a few days, and are great to pack into school lunches or take along on picnics. kids, as well as adults, really like them too.

You can even freeze your old bananas and then thaw them out later to use in this cookie recipe.


Banana Nugget Cookies Recipe:

3/4 c. real butter or deodorized coconut oil
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1 1/2 c. sifted flour
1/2 t. baking soda
1 t. sea salt or BioSalt
1/4 t. fresh grated nutmeg
3/4 t. cinnamon
1 c. ripe mashed bananas (about 2 large)
1 3/4 c. old fashioned rolled oats
6 ounces semi-sweet chocolate chips


Method:

Cream fat, sugars and egg.
Sift together dry ingredients.
Add dry ingredients alternately to creamed mixture with bananas.
Stir in oats and chocolate chips.
Drop by teaspoons onto a lightly greased baking sheet.
Bake in a preheated 375 degree oven, for 13 minutes.


Enjoy, 

Leila.

La France Spinach Salad - A REAL French Restaurant recipe

La France Spinach Salad

There used to be a fabulous French restaurant called La France on University Ave. in Provo, Utah, that we loved. This is their salad recipe. We would order this yummy salad all the time. My mom has a way of talking with people, and they give her recipes that they won't normally give out. The restaurant has been gone for many years, so I feel good about sharing this recipe now.

The tarragon vinegar is excellent in this dressing, and is worth seeking out. The flavors and textures in this salad harmonize beautifully, I think you will love it too.

This salad is a delicious meal all by itself.



La France Spinach Salad Recipe:

Dressing:

2/3 c. sour cream
1/3 c. Best Foods mayonnaise (or healthy diet mayonnaise)
1 T. tarragon vinegar
onion salt, to taste
fresh ground pepper, to taste

Salad:

2 to 3 large bunches of fresh spinach, washed, stemmed, and dried in a salad spinner
3 slices crisp diced bacon, crumbled
sliced avocado
sliced tomato
3 to 4 hard boiled eggs


Method:

Mix the dressing ingredients together, seasoning to taste with the onion salt and pepper.

Put the prepared spinach into a large mixing bowl.

Toss the spinach with the dressing.

Immediately portion spinach mixture onto 3 individual shallow soup bowls.

Top each salad with an equal portion of bacon.

Top each salad with an avocado slice and a tomato slice.

Top each salad with an equal portion of hard boiled eggs pressed through a ricer.

Serve immediately.


Note: This is the restaurant's representation of this salad. personally, I load up on the sliced avocado and ripe tomato (if the tomatoes are not ripe and juicy, 1 slice as a garnish works fine).

Potato Ricer

Enjoy, 

Leila