Arugula Pear Quinoa Salad

Arugula Pear and Quinoa Salad
I am so excited to share a guest post from the beautiful (and YOUNG!) Ali from aliandheralmondbutter.com She has such a great spirit and takes the most gorgeous pictures. She has created a perfect fall salad for you to munch on this season. Hope you love it!

Here is a little from Ali about her recipe :

The salad is simple.
Just cook up some quinoa. Toast some pecans. Sauté your mushrooms and pears together and make a sweet sauce to go with them. And stir all your wonderful ingredients together in a bowl.

It’s healthy.
What I love about quinoa is that it isn’t an “empty carb” like potatoes (though I do love potatoes; don’t get me wrong). It is full of iron and fiber, and—most importantly—it’s very protein-rich (for any protein-seeking vegans or vegetarians). I am obsessed with quinoa. Considering the well-known health benefits of the other ingredients in this recipe (i.e. garlic, arugula), this is a very wholesome meal.

It’s delicious.
A little sweet, but not too sweet. A touch of thyme. A sprinkling of scallions. My whole family loved this recipe (even the 8-year-old, I might add). So let’s get cooking!
Arugula Pear and Quinoa Salad

Arugula Pear and Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2-3 cloves garlic, minced
• 1 1/2 tsp salt
• 1 cup chopped pecans
• olive oil
• 1 large asian or bosc pear (sliced to make heaping 2 cups)
• 6-8 white button mushrooms (sliced to make heaping 2 cups)
• 1/4 cup sherry
• 1/2 tsp salt
• 1 tsp cornstarch, mixed with 1 T water
• 1/4 tsp thyme
• 2 T maple syrup
• 2 scallions, chopped
• 4 cups arugula

Directions:

1.Place the quinoa, water, minced garlic, and salt in a medium-sized pot or a rice cooker. Cook on low with the lid on for about 30 minutes. Or you can just follow the directions on the quinoa package.

2.Chop up the pecans and roast either in a skillet on the stovetop or in the oven until they smell toasty. Directions on toasting pecans here: http://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/toasted-pecans

3.Now wash and slice the pears and mushrooms. Lightly grease a large skillet with olive oil. Place the pears and mushrooms in the skillet and place over medium heat. Let them cook, stirring frequently, for about 6 minutes.

4.Once the mushrooms are soft, add in sherry, salt, cornstarch-water mixture, thyme, and maple syrup. Turn up the heat a bit and cook until the sauce thickens—about 4-5 more minutes.

5.Place the quinoa in a large bowl once it is done cooking. Now add in the rest of the ingredients: toasted pecans, cooked pear-mushroom combo, scallions, and arugula. Stir and serve warm.

Arugula Pear and Quinoa Salad

About Ali and Her Almond Butter:

Hi, I’m Ali, a 17-year-old girl who loves food. I believe that living a healthy, gluten-free life should be easy and super fun. Join me as I create recipes that are simple to make, healthy for your body, and totally delicious. Simple. Healthy. Delicious. Check out my blog aliandheralmondbutter.com

Thai Vegan Buckwheat Noodle Salad

Thai Buckwheat Noodle Salad
Hey loves! Incase you didn’t see the recipe I did over at Artemano’s website, you can now always find the recipe right here! This is such a beautiful transitional meal heading into those colder days. Lettuce and vegetable filled salads are always a staple but it is nice to switch it up by adding whole grain, gluten free, fiber filled noodles to the mix. This comes together in a few minutes and can last in the fridge all week! Who needs Thai take out anymore? Now, I just need to attack a Thai curry, stay tuned…
Thai Buckwheat Noodle SaladThai Buckwheat Noodle SaladThai Buckwheat Noodle Salad

Noodle Ingredients:

• 1 package 100% pure buckwheat soba noodles
•1 tbsp sesame oil
•1 tbsp cilantro, chopped
•1 tbsp mint, chopped
•1 tbsp scallions, thinly sliced
•½ cup carrots, julienned
•½ cup red pepper, julienned
•½ cup red or green cabbage, julienned
•2 tbsp peanuts, roughly chopped

Sauce Ingredients:

• 3 tbsp coconut sugar + 1 tbsp water
•1 garlic clove, finely chopped or pressed
•1 tbsp freshly grated ginger
•3 tbsp fish sauce
•¼ cup lime juice + zest (about 2 limes)
•2 tbsp almond or peanut butter
•1 jalapeno or Thai chili thinly sliced (optional)

Directions

1. Begin by boiling your water for the buckwheat noodles. Cook according to the package instructions.

2. While the noodles are cooking, prepare your sauce. Whisk coconut sugar and water until sugar is dissolved. Add your garlic, ginger, fish sauce, lime juice and nut butter. Whisk until combined, and then add your chili peppers. Place in the fridge.

3.Rinse the noodles with cold water after they are done cooking to stop the cooking process and remove starches to avoid sticking. Toss the noodles in the sesame oil. Add half the sauce, cilantro, mint, scallions, carrots, red pepper and cabbage. Toss and taste. Add more sauce if desired. Top with peanuts and more fresh herbs.
Thai Buckwheat Noodle Salad

Nectarine, Tomato, Grilled Corn and Watercress Summer Salad with Pistachios in an Orange Mustard Vinaigrette

Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette
With hot weather finally on its way in Montreal, were all looking for light meals that’ll keep us cool. Peaches and nectarines are SO delicious this time of year and have made their way into my breakfast, lunch and dinner! Although I often throw whatever vegetables I have in my fridge into my salads, it is really beautiful to serve a well composed salad for company (and of course, yourself!) This summer salad features ingredients that are in season, making it naturally delicious and very refreshing for the upcoming warm summer days. The tart peaches match perfectly with the sweet tomatoes, bitter greens, juicy corn and crunchy pistachios. Once its tossed in that orange mustard vinaigrette it brings out the flavour of every ingredient! It makes for a perfect light lunch, appetizer or base for any protein. Hope you love it!
IMG_8374Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette
Serves 2-3

Salad Ingredients:

• 2 tomatoes (heirloom works great!), quartered
• 1 summer squash, cut at length
• 1 nectarine, cut in wedges
• 2 large handfuls watercress, washed and dried
• 2 ears of corn, niblets removed from core
• 3 tbsp shelled pistachios, roughly chopped
• 1/2 shallot, thinly sliced
• 3-4 radishes, sliced
• 1 tbsp olive oil
• salt and pepper

Dressing Ingredients:

• the juice of 1/2 an orange
• 1 tsp apple cider vinegar
• 1 tsp whole grain mustard
• 1 tsp honey
• 1/4 cup extra virgin olive oil
• 2 tbsp chopped chives
• salt and pepper

Directions:

1. Start by preparing the corn. Heat 1 tbsp of olive oil on medium/high in a small skillet. Add your corn niblets and season with salt and pepper. Cook until slightly charred.
2. For the dressing, add whole grain mustard, honey, freshly squeezed orange juice and apple cider vinegar in a small bowl. Whisk until combined. While whisking, slowly add your olive oil until the dressing is combined. Season with salt and pepper. Add chives. Taste and adjust seasoning to your liking.
3. Once the corn has browned, remove from pan and set aside. In your hot pan, add your summer squash and lightly cook (2-3 minutes). You can of course leave it raw, but its nice to quickly sear off the squash for a nicer texture and flavour.
4. Remove the squash from the pan and set aside.
5. Begin to assemble your salad. On a large plate or in a bowl, add all salad ingredients and toss with citrus dressing. Garnish with pistachios, freshly cracked pepper, and more chives if you desire!

Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette