Red Quinoa Salad

Quinoa, cucumber, tomato, bell pepper, feta and avocado make up this light and “summery” fresh salad…..served cold.  Packed full of protein, this makes a great meal on its own, or paired with pork, fish or chicken.

Red Quinoa Salad
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Prep Time: 10 minutes

Cook Time: 30 minutes

30 minutes

4-6 servings

Red Quinoa Salad

Red quinoa has a slightly different, more nutty, flavor than regular quinoa. There are so many different things you can do with this recipe.....make it a side dish, have a bowl of it on its own, add it to lettuce, or even add diced cooked chicken and make a burrito or lettuce wrap.

Ingredients

    Salad:
  • 1 cup uncooked red quinoa, cooked as directed on package, and cooled
  • 1 cup cherry or baby heirloom tomatoes, quartered
  • 1/2 yellow or orange bell pepper, chopped
  • 1 cucumber, peeled and chopped
  • 1/2 cup crumbled feta
  • 1 medium avocado, cut into chunks
  • Salt and pepper
  • Dressing:
  • 3 tbsp white balsamic vinegar
  • 3 tbsp olive oil
  • 1/2 tsp dijon mustard
  • 1 tsp honey
  • Dash of salt and pepper

Instructions

  1. Cook quinoa as directed, and set aside to cool.
  2. Meanwhile, in a small bowl, combine all dressing ingredients, whisk until blended, set aside.
  3. In a large bowl, add the tomatoes, bell pepper, cucumber, feta, cooled quinoa, and dash of salt and pepper to taste.
  4. Drizzle the dressing over the mixture, and gently stir until combined.
  5. Refrigerate for at least an hour.
  6. Just before serving, add the avocado on top, and serve.
  7. Enjoy!
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Spiced Carrot & Zucchini Bread

Cinnamon, ginger, cardamon, and orange zest compliment and add to this carrot/zucchini bread recipe. Great with coffee in the morning!

Spiced Carrot & Zucchini Bread
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Prep Time: 20 minutes

Cook Time: 1 hour

1 hour, 30 minutes

2 loaf pans

Spiced Carrot & Zucchini Bread

This is not your ordinary carrot and zucchini bread. With the added spices, this bread is kicked-up a notch, and makes an excellent breakfast along-side your morning coffee, or a delicious dessert with a scoop of vanilla ice cream, or a glass of milk. You decide.

Ingredients

  • 3 cups unbleached all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable or coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground ginger
  • Grated zest of 1 orange
  • 1 1/4 cups grated carrots
  • 1 1/4 cups grated zucchini

Instructions

  1. Preheat the oven to 350° F. Coat two loaf pans with butter or grease and lightly flour the pans.
  2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom, ginger and salt.
  3. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter had blended well.
  4. Beat in the vanilla and orange zest.
  5. Fold in the carrots and zucchini.
  6. Beat in the dry ingredients at low speed in 3 batches, mixing well between additions.
  7. Pour/divide the batter into the prepared pans.
  8. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
  9. When done, remove from oven and cool in the pans for 10 minutes on cooling racks. Then remove from pans and let cool until ready to serve.
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Zesty coleslaw

Zesty, with lime and cilantro, and added spices to boast flavor in this coleslaw recipe. Serve this at your next BBQ.

Zesty coleslaw
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Prep Time: 20 minutes

20 minutes

6 servings

Zesty coleslaw

This is not your ordinary coleslaw recipe....it's got a different flavor with the added cilantro and spices. But it is absolutely delicious, and goes amazing with chicken or steak tacos, or makes an excellent side dish for any BBQ.

Ingredients

  • 1 bag of shredded coleslaw mix (or 4 cups fresh shredded cabbage and carrot)
  • 1/4 cup scallions, chopped
  • 1/4 cup cilantro, chopped
  • 2 tbsp honey
  • 1 tbsp sugar
  • Juice of 1 lime
  • 2 tbsp apple cider vinegar
  • 1/2 cup mayonnaise
  • 1 tbsp mustard
  • 1 tsp onion powder
  • 1 tsp celery salt
  • 1/2 tsp black pepper

Instructions

  1. In a small bowl, combine the honey, sugar, lime juice, vinegar, mayo, mustard, onion powder, celery salt and black pepper.
  2. In a large bowl, add the coleslaw mix and scallions.
  3. Add the mayo mixture to the cabbage, and blend well.
  4. Chill until ready to serve.
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Lemon bread with toasted coconut

Hope you like lemons because this bread delivers a ton of lemony flavor, drizzled with a simple syrup, and topped with a toasted coconut for an added sweetness and flavor.

Lemon bread with toasted coconut
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Prep Time: 15 minutes

Cook Time: 1 hour

1 hour, 30 minutes

1 loaf pan

Lemon bread with toasted coconut

When you've got a ton of lemons, you make lemon bread....and anything else you can come up with. I decided to add some yogurt to this recipe, and top it off with some toasted coconut...why not? Came out moist, delicious and packed full of lemony goodness. Hope you enjoy.

Ingredients

    The Cake Batter:
  • 3/4 cup softened butter
  • 1/2 cup milk
  • 1/2 cup greek vanilla or plain yogurt
  • 1  cup white sugar
  • 3 eggs (lightly beaten)
  • Grated Zest and Juice of 2 Lemons
  • 1 3/4 cups All purpose flour (sieved)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut flakes
  • The Syrup:
  • 1 Tablespoons white sugar
  • 1 1/2 tablespoons warm water
  • Zest of 2 lemons
  • Juice of 2 lemons

Instructions

  1. Pre-heat oven to 300F. Thoroughly grease your loaf pan.
  2. For Cake:
  3. Prepare zest and juice of lemons in a small bowl and set aside.
  4. To another small bowl, add flour, salt, and baking powder.
  5. In a large bowl, cream the butter and sugar.
  6. Slowly add the eggs to the mixer, on a low speed setting, a bit at a time.
  7. Add the yogurt, and blend thoroughly.
  8. Add milk and flour and combine.
  9. Once combined, add the lemon zest and juice.
  10. Transfer the cake mixture to the greased loaf tin.
  11. Bake for approximately 60 minutes, or until toothpick comes out clean.
  12. When done, remove from oven and cool on wire rack.
  13. Spread coconut flakes on a cookie sheet, and place in oven, watching closely, until lightly toasted. Remove and let cool.
  14. For syrup:
  15. Combine all the ingredients in a small saucepan, heat on med-low until the sugar is dissolved. Set aside.
  16. Once cake has cooled slightly, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the syrup mixture all over the surface of the cake, distributing evenly.
  17. Sprinkle the toasted coconut over the top of cake.
  18. Remove cake from tin, and serve.
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