Southwest Butternut Squash Quinoa Salad

The pasta salad I made earlier this week inspired a quinoa salad with a twist… the “healthier” version. I still can’t decide if I like the pasta or the quinoa more. Anyway, really simple recipe and pretty healthy. I made enough to last me the week for lunch, so it’s a good meal prep recipe.

Ingredients:

  • 1 c quinoa uncooked
For the butternut squash
  • 1 tbsp oil, more as needed
  • 1 c butternut squash, diced
  • 1 tbsp garlic minced
  • salt and pepper to taste
  • dash of cayenne
  • 1/4 tsp paprika
  • 1 tsp chili powder
Veggies for the salad
  • 1 red bell pepper diced
  • 1 cucumber diced
  • 1 c corn
  • 1 small onion diced
  • 2 small tomatoes diced
  • 1 c cilantro
For the dressing
  • 2 tbsp lime
  • 2 tbsp sriracha
  • 1/3 c veganaise
  • dash of chili powder

Instructions:

  1. Cook the quinoa according to the package.
  2. Heat the oil in a medium pan, add in the garlic for a minute until fragrant, and add the butternut squash, followed by all the spices, mixing well. If it’s a little dry add a touch more oil or a couple tablespoons of water or broth. Cook for 5 minutes, stir and cook another 5 minutes until crispy and you can pierce easily with a fork.
  3. Prepare the dressing, mix all ingredients together in a small bowl, set aside.
  4. In a large bowl, add all of the veggies except for the cilantro, prepared quinoa, butternut squash and stir. Mix in the dressing and once the temperature has cooled a bit, mix in the cilantro and enjoy.

Oil-Free Kale, Quinoa & Veggie Salad

Another kale salad y’all!

The first one was just so dang good, I needed to make anotha one. This time getting a little more creative with new veggies. I’ve still got my ass intermittent fasting and eating healthy, but this salad doesn’t make me sad about being healthy, and it’s so filling. Thinking about putting a meal plan together if I can see a noticeable difference in a couple more weeks, got all this quarantine time!

Ingredients:

  • 2 c water
  • 1 c quinoa
  • 2 tbsp water
  • 2 c shredded carrots
  • 2 limes
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp chipotle powder
  • 2 c frozen corn
  • 1 red pepper, thinly sliced
  • 4 c roughly chopped kale, with ribs removed (huge center stem)
  • 2 15 oz cans of black beans, rinsed and drained
  • Cilantro

Instructions:

  1. Start the quinoa, in a small saucepan boil 2 cups of water, add in quinoa and cook about 15 minutes until the water has been absorbed.
  2. In a small frying pan, heat 2 tbsp water, add shredded carrots and corn, top with juice of 1 lime, and half the spices, stir. You’ll cook these for about 5-7 minutes until the water has absorbed and the carrots have softened.
  3. Get a huge ass bowl, place the kale in, add quinoa, black beans, carrots and corn, red bell pepper, the other half of the spices, juice of 1 lime, and mix. Try to get everything jumbled together, and boom you have your tasty ass, healthy ass, kale salad. If you need more spices add them to taste.

Optional dressing w oil:

  • 1 tbsp vegan mayo, 1 tbsp sriracha, 1 lime juiced. Combine all and mix, drizzle on top.

    It’s 1 serving so create more as you need.

Kale & Black Bean Salad

Looking for all my healthy b*tches… this one’s for you. There is no oil, it’s low in fat, and high in protein. I’ve been trying intermittent fasting and during my feeding times I’m aiming to eat healthy af, thus leading to this salad of greatness.

Ingredients:

  • 2 tbsp water
  • 3 cloves of garlic, minced
  • 1/2 red onion, diced
  • 4 c cauliflower, riced
  • 1 tsp paprika
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 15 oz can of black beans, rinsed and drained
  • 1 cucumber, diced
  • 2 roma tomatoes, diced
  • 1 1/2 c kale, chopped
  • 2 c quinoa, cooked
  • 2 large limes

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes.
  2. Transfer to a pretty large bowl, add in the rest of the vegetables, and squeeze both limes over the top of the salad, mixing one last time. It’s now ready for you to enjoy that sh*t.

Green Goddess Dressing

I’m going to start enjoying my salads more, which leads me to find better-for-you dressings that aren’t full of oil… This is one of them. I feel like it can really go with anything, even make it a pasta topper, but so far I’ve only had it on my veggie bowl and that was bomb af. Shout out to Nora for the great recipe from Nora Cooks.

Ingredients:

  • 1 1/2 c raw cashews
  • 3/4 c water
  • 3 tbsp fresh lime juice
  • 1 tbsp pure maple syrup
  • 1/2 tsp salt
  • 1/2 c cilantro, lightly packed
  • 1/2 c parsley, lightly packed
  • 2 green onions, chopped

Instructions:

  • You will need a high powered blender such as a Vitamix for best results. First, soak the cashews in very hot water for at least 5 minutes, longer if desired. I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.
  • Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.
  • Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.
  • You can serve immediately, or refrigerate for up to 5 days. It may thicken a bit in the refrigerator, so thin it with water if desired. Enjoy that sh*t.