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GANDULES AND BLUEBERRY SALAD

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Prep Time 15 minutes
Servings 8 Servings

Ingredients

  • 1 can 15 oz. Drained pigeon peas
  • 1 cup dried cranberries
  • ¼ cup fresh coriander
  • ¼ cup white onion (minced)
  • ¼ cup red bell pepper (minced)
  • 2 minced recao leaves
  • 2 tsp. crushed garlic
  • 1 tsp. fresh oregano
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp. cumin powder
  • salt to taste

Instructions 

  • In a salad bowl, add the pigeon peas and the rest of the ingredients and season to taste. Leave in the refrigerator until serving time.
  • Serve over cookies, tostaditas or nachos.
Course: Dressings and Salads

QUINOA SALAD WITH LENTILS

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Ingredients

QUINOA

  • 1/2 cup quinoa
  • 1 cups water
  • 1/2 tsp. Salt

LENTILS

  • 1 cups raw lentils
  • 6 cups water
  • 1 tsp. Salt

SALAD

  • ½ cup dried cranberries
  • ½ cup onion (minced)
  • ½ cup fresh coriander
  • ½ cup red bell pepper (minced)
  • ½ cup green bell pepper (minced)
  • 2 tsp. crushed garlic
  • 1/3 cup olive oil
  • 2 tbsp. balsamic vinegar
  • ½ tsp. cumin powder
  • salt to taste

Instructions 

  • Prepare the lentils. In a medium saucepan add the water and salt. Heat the water to a boil. Add the lentils and cook over medium heat for 20 minutes. Drain and let cool.
  • Prepare the Quinoa. In a small saucepan add 2 cups of water, salt and heat until boiling. Add the Quinoa and cook at medium temperature until the water is reduced, cover and cook at medium temperature for 10 minutes. Let it cool.
  • In a salad bowl add the quinoa, lentils and the rest of the ingredients and season to taste.
  • Leave in the refrigerator until serving time.
Course: Dressings and Salads