Saturday, February 22, 2014

Quinoa Salad With Smoked Salmon


1/2 cup of mixed quinoa grain
100 g smoked salmon fillets
1/2 cucumber, cored and peeled if preferred
50 g feta cheese, here in cubes
2 tbsp capers 
2 teaspoons sesame oil
1 teaspoon roasted sesame seeds
Bunch of fresh dill
Handful arugula, baby spinach leaves or dandelion leaves
Dash of freshly squeezed lemon juice

Recently, this salad became her favorite lunch option. Simple to make but interesting in tastes, she would prepare it at least once a week. Many of the ingredients in this recipe were considered a superfood: Omega-3s in the salmon lower heart disease risk, arthritis and may possibly help with memory loss and Alzheimer's. There is some evidence to show that it reduces depression as well. Sesame has compounds called ligans which have cholesterol and blood pressure lowering effects. Also contained in sesame is vitamin E, an antioxidant that can help decrease inflammation in your body.Often referred to as the supergrain, quinoa is high in fiber and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium.The quinoa mix of white, red and black grains had a special nutty flavor that made the salad really special. Boil the quinoa until it softens and somehow "pops" in 1:2 ratio means 1/2 cup quinoa with 1 cup water along with a pinch of salt. It should take about 15 minutes. Meanwhile prepare the rest of the ingredients, slice the smoked salmon fillets, cut and core the cucumber, chop the dill finely. Mix along with the rest of the ingredients and the cooked quinoa afterwards, season with salt and pepper and the sesame oil which gives the meal an Asian flair. Serve on a bed of fresh arugula, dandelion or baby spinach leaves. This salad can be also served with a soft boiled or pouched egg and bread to make it a more fulfilling meal of the day.
Bon Appetit!

Wednesday, February 19, 2014

The Albert Heijn Salad


1 pack of  mixed salad leaves (preferably with Radichchio)
70 g blue cheese, crumbled
1/2 pear, sliced
2 celery sticks, chopped
1/2 cup white radish, grated
Handful red grapes without pits
Handful roasted salted almonds
3 tbsp Raspberry Vinaigrette Dressing either bought or homemade:
1 tbsp extra virgin olive oil
1 tbsp raspberry wine vinegar
1 teaspoon agave syrup or honey
1 teaspoon Dijon mustard
pinch of dried oregano

This salad was not her recipe but it was her favorite lunch option. One of the many types of ready made salads that one could buy in the Netherlands in the Albert Heijn supermarket chains, this salad was far from boring and was bursting with flavors. She wanted to share it with you and also note the ingredients down in case they ever stopped making it. The only thing you need to do is place all the ingredients in a bowl or on a dish and make the raspberry vinaigrette which you pour over the mix.
Bon Appetit!