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Vegan Quinoa Salad with Mint, Basil, Toasted Pine Nuts, Beans, and Tomatoes

June 6, 2013 By Chef Chuck Leave a Comment

Vegan Quinoa Salad with Mint, Basil, Toasted Pine Nuts, Beans, and Tomatoes

Vegan Quinoa Salad with Mint, Basil, Toasted Pine Nuts, Beans, and Tomatoes

Quinoa is an edible seed with a low glycemic index. Its nutty, substantive qualities make it an ideal meal, or side dish. This recipe is extremely easy to make, delicious and quite healthy.

Vegan Quinoa Salad with Mint, Basil, Toasted Pine Nuts and Tomatoes

Prep time: 30 minutes

Serves 6-8

Ingredients:

6 cups cooked and cooled Quinoa

½ cup each, chopped red, yellow, and orange peppers

2 cups grape tomatoes cut in half

1 cup toasted pine nuts

½ cup minced celery

3 tablespoons chopped fresh mint

3 tablespoons chiffonade of basil

2 tablespoons cilantro

3 tablespoon fresh chopped Italian flat leaf parsley

½ cup chopped seedless cucumber

1 avocado pitted, de-seeded and chopped

1 cup good quality black beans

¼ cup good quality extra virgin olive oil

3 tablespoons apple cider vinegar

3 tablespoons fresh squeezed lemon juice

3 tablespoons organic honey

1 teaspoon Kosher or sea salt

1 tablespoon fresh cracked black pepper

Directions:

Place all of the ingredients in a bowl and mix.

Let sit for 20 minutes, and serve.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Recipe of the Day Tagged With: avocado, beans, cilantro, delicious, extra virgin olive oil, healthy eating, healthy recipes, Italian parsley, olive oil, parsley, peppers, quinoa, quinoa dishes, quinoa ideas, quinoa recipes, sweet peppers, vegan, vegan dishes, vegan recipes, vegetarian, vegetarian dishes, vegetarian recipes

Avocado Dressing

May 24, 2013 By Chef Chuck Leave a Comment

Avocado Dressing

Avocado Dressing

Avocados are one of my favorite foods- their rich, creamy texture is a delight to experience. I came up with this dressing recipe as an alternative to ranch dressing.

Avocado Dressing

Prep time: 20 minutes

Serves 6-8

Ingredients:

3 ripe avocados, peeled, pitted and chopped

1 cup buttermilk

½ cup Greek yogurt

1 cup heavy cream

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

½ teaspoon cayenne pepper

½ teaspoon cumin

1 tablespoon paprika

½ cup extra virgin olive oil

1 teaspoon Kosher salt

2 tablespoons fresh cracked black pepper

Directions:

Place all of the ingredients minus the olive oil in a blender of food processor and mix until smooth. Slowly add the olive oil until an emulsion forms. Adjust for seasoning.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Recipe of the Day Tagged With: avocado, avocado dressing, avocados, dressing recipes, dressings, salad, vegan, vegetarian, vegetarian recipes, vinaigrette, vinaigrette recipes, vinaigrettes

Fresh Raspberry Vinaigrette

April 17, 2013 By Chef Chuck Leave a Comment

Fresh Raspberry Vinaigrette

Fresh Raspberry Vinaigrette

Summer is almost here and it’s time to get creative with some salad recipes. Raspberry Vinaigrettes pair beautifully with summer greens and fresh fruit.

Fresh Raspberry Vinaigrette

Prep time: 10 minutes

Serves 6-8

Ingredients:

3 cups fresh raspberries

juice from 2 fresh lemons

¼ cup organic honey

½ cup good quality balsamic vinegar

1 cup extra virgin olive oil

1 teaspoon Kosher salt

1 tablespoon fresh cracked black pepper

Directions:

Place the raspberries, lemon juice, honey, and balsamic vinegar in a blender or food processor. Blend this mixture for 2 minutes.

Fresh Raspberries

Strain the raspberry mixture through a sieve or china cap making sure to expel the seeds.

Put the strained raspberry mixture in a small metal bowl- slowly whisk in the olive oil, salt and pepper.

Serve immediately.

Enjoy!

Chef Chuck Kerber

Chefchuck@pittsburghhotplate.com

Pittsburghhotplate.com

Filed Under: Recipe of the Day Tagged With: raspberries, raspberry, raspberry dressing, raspberry vinaigrette, summer dressings, summer salad dressings, summer salads, vegan, vegetarian

Quinoa Salad with Red Cabbage and Almonds

March 1, 2013 By Chef Chuck Leave a Comment

Quinoa Salad with Red Cabbage and Almonds

Quinoa and Red Cabbage Salad with Almonds

Submitted by: Devin B.

If you’re looking for a healthy snack, and you’re a vegan or vegetarian- look no further than this Quinoa and Red Cabbage Salad with Almonds! It’s also a great side dish for all you non-veggie heads.

Quinoa Salad with Red Cabbage and Almonds

Prep time: 40 minutes

Serves 6-8

Ingredients:

6 cups of cooked and cooled Quinoa

1 cup finely sliced red cabbage

½ cup each chopped red and orange peppers

1 cup sliced grape tomatoes

½ cup slivered almonds

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon apple cider vinegar

2 tablespoon fresh chopped Italian flat leaf parsley

2 tablespoon fresh cracked black pepper

1 teaspoon Kosher salt

Directions:

Place all of the ingredients in a large mixing bowl and blend thoroughly. Let sit covered for 20 minutes, and serve!

Thanks for the recipe Devin B!

Devin B., Chef Extraordinaire

Filed Under: Recipe of the Day Tagged With: Devin Bartolotta, healthy eating, healthy recipes, quinoa, quinoa recipe, quinoa recipes, quinoa salad, salad, salads, vegan, vegan recipes, vegetarian, vegetarian recipes

Vegan Quinoa, Jicama, Sweet Corn and Bean Salad

February 22, 2013 By Chef Chuck Leave a Comment

Vegan Quinoa, Jicama, and Bean Salad

Vegan Quinoa, Jicama, Sweet Corn and Bean Salad

This is a hearty, delicious dish that can be served as a side, or eaten as a main dish. Even if you’re not a vegan or vegetarian, you will find this salad filling and satisfying.

Vegan Quinoa, Jicama, Sweet Corn and Bean Salad

Prep time: 40 minutes

Serves 6-8

Ingredients:

6 cups of cooked and cooled quinoa

2 cups of peeled and ¼ inch cubed jicama

1 cup grilled sweet corn, cut from the cob (frozen corn may be substituted)

2 cups de-seeded chopped roma tomatoes

½ cup garbanzo beans

½ cup hydrated northern beans

½ cup black eyed peas

½ cup fine chopped celery

½ cup de-seeded, fine chopped cucumber, skin on

½ cup toasted pine nuts

1 tablespoon chopped mint

2 tablespoons chopped cilantro

2 tablespoon chopped parsley

¼ cup fresh lemon juice

2 teaspoons lemon zest

3 tablespoons apple cider vinegar

½ cup extra virgin olive oil

1 teaspoon Kosher salt

2 tablespoons fresh cracked black pepper

Directions:

Place all of the above ingredients in a large metal bowl and carefully mix all of the until everything is incorporated.

Cover the salad and place in the refrigerator for 30 minutes.

Remove from the fridge, stir, and serve immediately.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhtoplate.com

pittsburghhotplate.com

Filed Under: Recipe of the Day Tagged With: corn, corn salads, corn slald, jicama, sweet corn, vegan, vegan recipes, vegan salad, vegan salad recipes, vegan salads, vegetarian, vegetarian recipes, vegetarian salad recipes, vegetarian salads, vegetarians