Beetroot-Kidney Bean-Salad

I visited my auntie the other weekend and I have always loved her food. She from an Asian country and has a very special way of cooking and preparing food and I think it is just awesome. Everytime we visit with her and her family there would be the most delicious meals on the table combining ‘modern’ food issues such as low-fat, gluten-free or vegetarian and very traditional tastes, cooking methods or ingredients brought over from her home country.
This time I fell for a really yummy salad which I already re-made last week and which makes a really perfect office lunch. It is rich in vitamins and low in fat, it is of course gluten-free and satiable: Beetroot-Kidney Bean-Salad.

Here’s what you need for appr. 3 lunches:
– 1 large beetroot – cook unpeeled for about 45 – 60 min in water, then peel and dice
– 5 potatoes, cooked and diced – be careful they are not overcooked!
– 3 carrots, diced and cooked for about 7 mins – they should remain al dente!
– 3 pieces of green onion, sliced
– 1 small can of kidney beans, drained and washed
– 6 pieces of gerkins, diced
Dressing:
– olive oil, white wine vinegar and salt / pepper, freshly chopped parsley

The preparation is really easy once you have cooked the beetroot, potatoes and carrots. Of course you can do the cooking in advance, a day ahead or so and then assemble the salad later.
Add all ingredients to large saladbowl, whisk together the dressing and mix with the salad. Add extra salt and pepper to taste. And this is basically it. The salad keeps in the fridge for 2-3 days – but by then it will be gone anyway because it is so yummy. I hope you’ll like it as much as I did.

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Quinoa Salad – Gluten-free office lunch

Hi all, I’ve finally made it and uploaded all the many new recipes I’ve been trying out lately. One of them is this delicious salad. It’s a nice one when still lukewarm but goes well when stored in the fridge, too. Preparation was as easy as it could possibly be since there’s not all too much chopping, dicing and cutting involved. I made this dish as a lunch-to-go for my office days and it was both light AND satiable, so here we go.

What you’ll need for 3-4 meals:

– 150g Quinoa

– 5 carrots, sliced

– 150g snow peas

– olive oil, honey, lemon juice

I topped it up with some yoghurt dressing before serving which made it very fresh:

–  200g plain yoghurt

– 1 small clove garlic, finely chopped or pressed

– salt

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Before you cook the Quinoa make sure you rinse it thoroughly under cold water, because it will be pretty bitter in taste if you don’t. Then add Quinoa, 450ml (triple amount of water) and 1/2 teaspoon of salt to a  pot and bring to a boil. Let it cook for 5 minutes, then turn off the stove, cover the pot and let it soak for 15-20 minutes using the remaining heat from the stove. You will see all the water will be gone by the time the Quinoa is nicely cooked.

Meanwhile, bring a medium sized pot filled with water to a boil, add a generous spoon of salt and when the water is really bubbling, add the carrots and snow peas. Let it cook on high heat for 5 minutes, then pour into a strainer and chill immediately with cold water.

In a small bowl mix 1 tbl. spoon honey, 4 tbl. spoons lemon juice and 5 tbl. spoons olive oil, salt and pepper. In case it doesn’t combine well because the honey is too gooey just heat it up in your microwave for 10-15 seconds, it will blend perfectly after that!

Once the Quinoa is cooked and the veggies have cooled, just add all ingredients to a large salad bowl and mix well, then (if you wish) apportion it into smaller containers if you want to take it out. The salad stores well in the fridge for 2-3 days.

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For the yoghurt dressing blend yoghurt, some salt (little!) and garlic and poor 2-3 table spoons over the salad right before eating. Voilà!