Cranberry Pecan Quinoa Salad Cups

So far this year I have been pretty good with the healthy eating thing.  I've been drinking
protein smoothies, eating lots of soup for lunch and even enjoying healthy desserts!
I'm down a few pounds, so it must be working - yay!

California Quinoa Salad {Whole Foods Copycat}

It's a good thing that the closest Whole Foods store is an hour away from our house or we would be broke!
Seriously.
My husband and I can go nuts in there!
Organic juices, the best whole wheat blueberry muffins ever, fancy scmancy granola, and a deli to die for, just to name a few.
We can spend hours in there :)

Whenever we do make the trip to Charlottesville, we always make sure to arrive in time for lunch or dinner so that we can dine from the hot bar and salad bar.  I love trying all of the different items on the salad bar and then trying to re-create them at home.  California quinoa salad was one recipe I new I had to make at home - I loved it.  So light, refreshing and healthy too.
I actually lucked out on this salad.  She Knows Food and Recipes already had a copycat recipe, so I started there.

This salad is perfect for summer and I love the colors!
Lunch this week is complete!

California Quinoa Salad {Whole Foods Copycat}

1 cup uncooked quinoa (about 1/4 of this was red quinoa)
1 1/2 C shelled edamame (thawed if frozen)
1 mango, peeled and diced (I used frozen mango)
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1 small red onion, diced
1/2 C unsweetened coconut flakes
3/4 C sliced almonds
1/2 C golden raisins
3 T C fresh cilantro, chopped
2 limes, zested and juiced
1/4 C balsamic vinegar
salt and pepper, to taste

Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.  Set aside to cool.

Place cooled quinoa into a large mixing bowl.  Add the rest of the ingredients, tossing to combine.
Season with salt and pepper.  Serve at room temperature or chilled.
Store leftovers in the refrigerator.

Broccoli, Grape and Pasta Salad

Looking for a tasty salad for your Labor Day picnic? 

If you are a broccoli salad fan, you will love the combination of these colorful ingredients.

I made this salad for our daughter's graduation party this summer and it was a big hit.

Broccoli, Grape and Pasta Salad

1 cup chopped pecans

1 pound fresh broccoli

1/3 cup sugar

1/3 cup red wine vinegar

2 cups seedless red grapes, halved

1/2 (16 oz.) package farfalle (bow-tie) pasta

1 cup mayonnaise

1/3 cup diced red onion

1 tsp. salt

8 cooked bacon slices, crumbled

Preheat oven o 350 degrees.  Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant, stirring half way through.

Prepare pasta according to package directions.

Cut broccoli florets from stems and separate florets into small pieces using tip of a paring knife.

Whisk together mayonnaise, sugar, red wine vinegar, and salt.

Add broccoli, onion, hot cooked pasta and grapes.  Stir to coat.

Cover and chill 3 hours.  Stir bacon and pecans into salad just before serving.

Recipe from Southern Living Magazine, September 2011

Cilantro Corn Salad

Whenever I visit my parents during the summer it's like winning the farmers market jackpot.
I go home with bags of fresh corn on the cob, zucchini, cucumbers, onions, potatoes, tomatoes and peppers.
Oh and a mason jar full of beautiful zinnias.
My parents have the best garden and they love to share :)

Summer is the perfect time for cold salads and this corn salad is delish.
Use corn cut off the cob if you have it, but it's almost just as good with frozen corn.
Give it a try and let me know what you think.

You may also want to try some of my other favorite summer faves - Wagon Wheel Pasta Salad and Honey Lemon Pasta Salad.

Gotta love summer!!

Cilantro Corn Salad

8 ears fresh sweet corn or 4 cups frozen corn

1 large red pepper, chopped

1/2 of a red onion, chopped

1 pint grape tomatoes, cut in half

1/3 cup cilantro, chopped

1/3 cup fresh lime juice

1/3 cup olive oil

salt and pepper to taste

Cut the fresh corn off the cobb or add the frozen corn to a pot and steam for 3 to 5 minutes in 1/4 cup water.

Remove the lid and cook, stirring, 2minutes more or until water evaporates.

Toss the corn with all other ingredients and chill.

recipe from The Driveway of Life

Fiesta Quinoa Salad

Have you tried quinoa?  Quinoa (pronounced keen-wah) is high in protein and features a host of other health-building nutrients.  It has a fluffly, sightly crunchy texture and somewhat nutty flavor when cooked.  You can use it in a lot of recipes that call for couscous or rice.  I buy mine in a large bag at Costco, but you can purchase smaller boxes in most grocery stores.

I love this salad - I've been packing it in my lunch every day so far this week.  It's very filling and so healthy!
You can adjust the cumin to your taste, I don't care for too much.  Enjoy!

Fiesta Quinoa Salad

1/2 cup quinoa, well rinsed before cooking
1 cup chicken broth
3/4 cup black beans, rinsed and drained
3/4 cup frozen corn, thawed
5 green onions, sliced thin
1/2 cup grape tomatoes, quartered
juice from one lime
freshly ground pepper to taste
kosker salt to taste
1/8 tsp. cumin
fresh cilantro

Combine rinsed quinoa with chicken broth in a small saucepan.  Bring to a boil.
Reduce heat and simmer about 15 minutes or until broth is absorbed.  Remove from heat and let cool.
Once quinoa has cooled add the rest of the ingredients and toss.