Quinoa with roasted veggies

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Thai vegetable salad

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Couscous and bacon salad

 
The staple food of North Africa and is made from fine semolina. Traditionally the couscous is steamed over a pot in which the meat or veggies are cooked. In here we find mostly the instant couscous which just needs to be added into a pot of boiling water and stock. Cover and allow to stand for 5 minutes or as per the instructions on the packet.
 
Well this is also one of my standbys when I need to make something quick. Its perfect with  stew.


You need –

  • Couscous – 1 cup
  • Chicken stock – 1/2 cup
  • Water – 1/2 cup
  • Bacon – 150 grams (chopped in small pieces)
  • Bell pepper – 1 (I used 1/2 of yellow and 1/2 of green). Finely diced
  • Paprika – 1 teaspoon
  • Garlic – 1 clove, minced
  • Olive oil – 1 tablespoons
  • Lemon juice – 2 teaspoons
  • mint leaves – finely chopped, 2 teaspoons
  • Parsley 
 
How to –
 
In pot, bring the stock and water to boil. Turn off the heat add the couscous, cover and allow to stand for 5 minutes or until the liquid is all absorbed. Fluff with the fork occasionally.

Heat 1 teaspoon of olive oil in a pan, add the garlic while the oil is still cold and cook till soft over low flame. Add the bacon and fry till crispy. Add the paprika and stir briefly.
 
Now add the bell pepper and cook for 2 minutes. Make sure not to over cook the bell pepper.

 

Turn off the heat and add the bacon-bell pepper mixture to the couscous. In a small bowl mix the remaining olive oil and lemon juice and drizzle over the couscous; toss well to combine. Garnish with chopped mint leaves, parsley and serve.

 

 

 

Sprouted beans and Granny smith salad

After a week-long break I am here again happily cooking (I mean cooking something new to share), photographing 🙂 nothing seems to bring more happiness. Blogging seems to have grown into me though it’s not even a year into this wonderful internet space of mine. It’s just so comforting but then a daily run on food styling and photography seems not possible since I start running out of ideas. Hence a diligent gap between each post made more sense. 
We have never survived on salads over the weekend. I had the green gram sitting in my pantry and never put to use. I came across the recipe on kirantarundotcom on how to sprout the beans. That’s how the sprouted beans made its way into my kitchen. So decided to go green for lunch. The Granny smith added a nice sourness to the salad. With a simple dressing it was all so perfect, crunchy and healthy salad. I say GO GREEN..:)

You need –
  • Sprouted beans – 1 cup
  • Granny smith – 1, grated
  • Tomato – 1, de-seeded and finely chopped
  • Shallots – finely chopped, 2 tablespoons
  • 2 tablespoon extra virgin olive oil
  • Juice of ½ lemon
  • Salt and freshly ground black pepper – as per taste.
  • Parsley – finely chopped

How to –

In a mixing bowl, add the sprouted beans, grated apple, tomato, shallots, parsley. Toss well.



In a small bowl, beat the oil, lemon juice. Season with salt and pepper. Drizzle the dressing 
over the salad. Toss well.




Refrigerate for 30 minutes before you serve.


Healthy colourful salad


You need –

  • Red and yellow capsicum – 1 each, diced finely
  • Cherry tomatoes – 8-10, halved
  • Strawberries – 8-10 , halved
  • Broccoli – 1 medium size. Cut into small florets Steamed until crisp and tender.
  • Shallots – 2 teaspoon, finely chopped.
  • Toasted white Sesame seeds – 1 ½ teaspoon

For the dressing
  • Extra virgin olive oil – ¼ cup
  • Fresh lemon juice – 1 tablespoon
  • Dried oregano – 2 teaspoons
  • Freshly ground pepper– as per taste
  • Salad Rocket/Arugula  – a small bunch
  • Garlic – 1 cloves, finely minced


How to –

To make the dressing – In a bowl stir together the olive oil, lemon juice, oregano, garlic and pepper. Set aside.


In a mixing bowl bring together all the veggies.  On to a serving plate, spread the Arugula and  all the veggies on top. Drizzle with the dressing. Sprinkle the sesame seeds on top and serve.


Bean salad with onion and bell pepper

Bean salad with onion and bell pepper
You need –
  • Baked bean – 1 can or 400 grams
  • Red onion – 1/2 cup finely sliced
  • Red bell pepper – 1 finely sliced
  • Garlic – 1 clove, finely chopped
  • Parsley – 2 tablespoon, finely chopped plus extra for garnishing
  • Extra virgin olive oil – 3 tablespoon
  • Juice of ½ lemon
  • Salt and pepper – as per taste
  • Salad greens – as required
  • Ground pistachio – 1 tablespoon (optional)
How to –
  • Place the beans in a large bowl. Add the bell pepper, onions, garlic, parsley and toss well.
  • Beat the oil and lemon juice in a small bowl with a fork.  Season with salt and pepper.
  • Drizzle the dressing over the salad. Toss well.
  • Cover and let it rest for atleast 30 minutes. Sprinkle the ground pistachio and serve with salad greens.
Bean salad with onion and bell pepper