Salads

In a large mixing or serving bowl, drizzle cold quinoa with about 1/2 of the oil; season with salt and pepper. Add grapefruit, pepitas, cranberries, onion and herbs to the bowl. Drizzle with...

Easy
Serves 4

In a small saucepan, bring quinoa and 1 cup water to a boil; reduce heat to low. Simmer, covered, until water is absorbed (about 15 min.); uncover and fluff with a fork. Set aside. Toss...

Easy
Serves 4-6

In a large bowl, toss together all ingredients except dressing. Pour Roasted Red Pepper Vinaigrette over the salad, using just enough to coat thoroughly (save any extra dressing in the...

Easy
Serves 6

In a small mixing bowl, whisk together all ingredients, except water, until well blended; whisk in enough water to reach desired consistency. Serve immediately or store, covered, in the...

Very Easy
Makes about 1 cup

In a small mixing bowl, whisk together mayonnaise, ketchup, capers, spices and hot sauce. Store, covered, in the refrigerator for up to 3 days.

Very Easy
Makes about 3/4 cup

In a medium mixing bowl, combine first 3 ingredients; toss together. Drizzle oil and juice over salad, season with salt and pepper and toss to combine.

Very Easy
Serves 4

In a small mixing bowl, whisk together all ingredients until combined. Store, covered, in the refrigerator up to 2 days.

Very Easy
Makes about 3/4 cup

Wash beets thoroughly; trim ends. Wrap in foil; roast in a preheated 400° oven until a fork inserted in a beet comes out easily (50-60 min.). Cool; carefully peel skin from each beet. Cut into...

Easy
Serves 6

Whisk together 5 tbsp. mustard and garlic oil in a large mixing bowl; toss potatoes in mustard mixture. Pour potatoes on a large baking sheet lined with parchment paper; scatter shallots on top....

Easy
Serves 8

Blend olive oil, lemon juice, mustard and peppers in a blender or food processor until smooth; season with salt and pepper to taste. Try it in our recipe for Quinoa Salad with Red Pepper...

Very Easy
Makes 1 cup

Pages