Heart Healthy Salads

HARVEST QUINOA SALAD                                        10 SERVINGS¼ cup plus 1 tablespoon extra virgin olive oil
2 cups quinoa, rinsed and drained
2 cups fresh orange juice
2 cups water
Kosher salt
¼ cup golden balsamic vinegar
2 tablespoons honey
1/8 teaspoon dry mustard
1 large bell pepper
1 medium cucumber, peeled, halved, seeded and finely diced
1 cup fresh garden vegetables of your choice
1 cup chopped tomato
¼ cup finely chopped basil
¼ cup finely chopped mint
Freshly ground black pepper
In a medium saucepan, heat 1 tablespoon oil.
Add quinoa and cook over medium heat, stirring until lightly browned, about 4 minutes.
Add orange juice, water and a generous pinch of salt. Cover and cook over low heat until liquid is absorbed, about 15 minutes. Fluff with a fork, then spread on a cookie sheet to cool.
In a medium skillet, toast pine nuts over medium heat, stirring occasionally, until golden and fragrant, about 5 minutes.  Transfer to a plate to cool.
Wash and prep vegetables and herbs.
In a large bowl, whisk ¼ c. olive oil with vinegar, honey and dry mustard.  Add quinoa, vegetables and herbs.
Toss well, breaking up any lumps of quinoa.   Season with Kosher salt and pepper.  Chill.


CORN AND JICAMA SALAD                                                                                  SERVES 10

5 ears of fresh corn
1 medium jicama
1 small red onion
1 small red bell pepper
1 small yellow bell pepper
1 small green bell pepper
1 fresh jalapeno pepper
3 ½ tablespoons red wine vinegar
3 ½ tablespoons olive oil
2 ½ tablespoons water
1 teaspoon dry  mustard
1 teaspoon salt
1 teaspoon minced garlic
½ tsp. freshly ground black pepper
Husk corn and remove silk.  Cook in boiling water for 3 or 4 minutes.  Plunge into cold water to cool.
Wash all remaining vegetables.
Peel  jicama and julienne (cut into strips)
Peel onion.  Slice thinly.
Remove seeds and stems from peppers.  Dice small. (Wear gloves when cutting jalapeno.)
Place vegetables in a large bowl.
Mix vinegar, oil, water and seasonings in a small bowl.  Pour over vegetables.  Toss.
NOTE:  This salad is meant to be served at room temperature.  However, if you plan to make it ahead of time, chill until ready to serve.  It is good either way.

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