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Quinoa, mint and clementine salad

Quinoa, mint and clementine salad 0

This easy-to-make quinoa salad recipe is perfect for a busy evening! It includes juicy clementines, sweet cranberries, protein-rich chickpeas and fresh mint.

Drizzled with a simple maple vinaigrette, this is the perfect colorful, nutrient-packed quinoa salad. Ideal after heavy holiday meals, it will give you energy and help your body to replenish nutrients!

 

Psttttt! You can adapt it in these various ways:

 

  • Quinoa: i used tricolor quinoa here, but feel free to use your favorite. If needed, the quinoa can be made ahead and the salad assembled when ready.
  • clementines: use blood oranges, mandarins or the variety of oranges of your choice!
  • Dried fruits: Instead of cranberries, try using fresh pomegranates.
  • Herbs: Use as much mint as you want. Mint is particularly delicious, but parsley can also be used.
  • The vinaigrette: Use a vinaigrette made with apple cider vinegar, orange juice, oil, minced garlic and pepper. 

 

Quinoa, mint and clementine salad

Makes 4 servings
Preparation: 10 minutes
Cooking: 15 minutes 

 

Ingredients

 

  • 175 g uncooked tricolor quinoa
  • 500 ml of water
  • 1 leaf lettuce, chopped
  • 2 cups of organic chickpeas cooked, rinsed and drained
  • 10 g chopped fresh mint
  • 4 clementines, peeled and separated into quarters
  • 50 g de organic walnuts from Europe
  • 1 finely chopped fennel bulb
  • 1 / 2 cup of organic dried cranberries 
  • 3 tbsp olive oil
  • 1 tbsp pure maple syrup
  • 1 pinch of sea salt
  • Freshly ground pepper to taste

Preparation

  1. In a saucepan, bring the water to a boil with the quinoa. Reduce the heat and cover. Simmer for 15 minutes. Remove from heat and keep covered for an additional 5 minutes. Fluff with a fork and set aside.
  2. Gently combine the quinoa, chickpeas, clementines, salad, mint, walnuts and fennel.
  3. Drizzle with olive oil, maple syrup and sprinkle with salt and pepper. 
  4. Enjoy!

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Curry quinoa salad with dried fruits and cashews

Curry quinoa salad with dried fruits and cashews 0

A crunchy and refreshing salad recipe, perfect to take in the lunchbox or for your picnic in this beautiful fall! For a nut-free version, simply replace the cashews with sunflower seeds or citrus seeds to provide crunch and vegetable protein.

 

Curry quinoa salad with dried fruits and cashews

Makes 4 servings

Preparation 10 minutes
Cooking 20 minutes

 

INGREDIENTS


For the salad:


1 tablespoon of olive oil
½ teaspoon of curry powder
½ teaspoon of ground turmeric
1 cup of quinoa, rinsed and drained (black or white to taste)
2 cups of vegetable broth
½ cup of organic dried mango, diced
½ cup of organic dried cranberries
1 large green apple, cored and diced (or any apple to taste!)
½ cup of organic raw cashews
2 tablespoons of hemp seeds
Mixed greens, for serving


For the vinaigrette:


1 tablespoon of olive oil 
2 tablespoons of fresh lemon juice
1 teaspoon of Dijon mustard grains
1 tablespoon chopped fresh parsley

 

DIRECTIONS

 

  1. In a large saucepan over medium heat, heat the oil, curry powder and turmeric.
  2. Heat, stirring constantly, for 1 to 2 minutes.
  3. Add the quinoa and sauté for 1 minute.
  4. Add the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover and cook until quinoa is tender and most of the liquid is absorbed, about 15 to 20 minutes.
  5. Remove the quinoa from the heat and let stand 5 to 10 minutes.
  6. Whisk all dressing ingredients together in a large bowl.
  7. Add the mango, cranberries, apple and cashews and toss to combine.
  8. Add the cooled quinoa mixture and the hemp seeds and mix until combined. Serve on a bed of greenery.
  9. Leftovers will keep covered in the refrigerator for 2-3 days.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Summer salad of quinoa and walnuts

Summer salad of quinoa and walnuts 0

Savor the freshness of this colorful side salad, made with quinoa and many vegetables. This salad is very fresh on the palate and slightly sweet thanks to the corn.

Crunchy and delicious, this recipe is delicious especially if using fresh corn on the cob! Boil them and peel them with a knife. For a summery bbq flavor, grill them on the bbq!

 

Summer salad of quinoa and walnuts 

Preparation: 25 minutes
Makes 8 servings

 

INGREDIENTS

  • 1 1/2 cups of water
  • 1 cup uncooked quinoa
  • 3 tablespoons of olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon of dried or fresh oregano leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup of cooked corn kernels
  • 1/2 cubed cucumber
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1 cup of organic chickpeas cooked, rinsed and drained
  • 3 / 4 cup of organic walnuts from Europe 
  • 1/3 cup coarsely chopped pitted olives
  • 1/4 cup chopped fresh parsley

 

PREPARATION

  1. Combine the water and quinoa in a large saucepan and bring to a boil.
  2. Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes.
  3. In a large bowl, whisk together the olive oil, lemon juice, oregano, cumin and pepper.
  4. Add cooked quinoa and remaining ingredients; mix to mix.
Revisited coleslaw

Revisited coleslaw 0

Crunchy, healthy and completely addictive. This revisited coleslaw has it all !! An ideal recipe to enjoy on hot summer days. For my part, I enjoy it as a meal because it is very complete in itself thanks to the sunflower seeds and cranberries. You can, however, serve it as an accompaniment, with rusks and veggie pâté with mushrooms for example!

You will love this colorful salad!

 

Revisited coleslaw

 

Ingredients

 

  • 4 cups chopped green cabbage 
  • 2 cups chopped purple cabbage 
  • 2 medium carrots, chopped
  • 2 cups of chopped kale leaves
  • 1 teaspoon of ground pepper
  • ½ cup of organic dried cranberries
  • 1 cup of organic raw sunflower seeds
  • ½ cup of mayonnaise (see note)
  • ¼ cup of apple cider vinegar 
  • 2 tablespoons of maple syrup
  • 2 garlic cloves, minced

 

 

Instructions

 

  1. In a large bowl, combine collard greens, purple, carrots and kale.
  2. Add the pepper, garlic, sunflower seeds and dried cranberries.
  3. Mix well and set aside.
  4. In a small bowl, whisk together mayonnaise, apple cider vinegar and maple syrup until smooth.
  5. Pour the sauce over the cabbage mixture and mix well.
  6. Cover and refrigerate at least 60 minutes for the flavors to blend.



Notes

 

  • To make your own vegetable mayonnaise easy and delicious, you can try La cuisine de Jean-Philippe, it is delicious!
  • It is best to prepare this salad in advance and let it sit in the refrigerator for at least 4 hours, but overnight is best. Mix well before serving.
  • Store in an airtight container for up to 7 days in the refrigerator.

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

Asian buddha bowl

Asian buddha bowl 0

Nothing better than this delicious Asian Buddha bowl when it's hot! Refreshing, tasty and full of color!

 

Asian buddha bowl

 

Makes 2 bowls 

 

INGREDIENTS

Pain


2 cups of cooked quinoa
2 tablespoons of coconut oil
1 cup spring mix or spinach 
1/2 cup grated carrots
1/2 cup grated beets
1/2 cup edamame, peeled
1 / 4 cup of organic sultana raisins
1/4 cup of'' organic dry roasted peanuts
1/4 cup kimchi *
2 tablespoons green onions, thinly sliced


Ginger Miso Dressing:


2 tablespoons of fresh ginger, chopped
1 small garlic clove, minced
2 tablespoons of miso 
2 tablespoons of toasted sesame oil
3 tablespoons of natural sesame butter
1 tablespoon of maple syrup
2 tablespoons of lemon juice (about 1 lemon)
1/2 cup of water

 

INSTRUCTIONS

 

  1. Rinse and drain the uncooked quinoa. Cook the quinoa according to the package directions. 
  2. While the quinoa cooks, prepare the vinaigrette.
  3. Place all the ingredients in a blender and blend until smooth. Pour into a jar with an airtight lid and set aside.
  4. When the quinoa is cooked, add 1 cup to the bottom of two bowls. Add 1 tablespoon of coconut oil to each and mix until the coconut oil has melted.
  5. Top the quinoa with the spring mixture, grated carrots and beets, edamame, raisins, peanuts, kimchi and green onions, distributing evenly between each bowl. Use your hands to separate the ingredients into categories.
  6. Drizzle with the ginger miso dressing.
  7. Enjoy!

 

 

* I make my Kimchi myself but I used the one from Gardens in Motion. I had the chance to discover this farm in my area last year and I fell in love with their kimchi!

 

 

Bon appétit!

Caroline 
President Hippocrate Bio
Summer salad with spinach, strawberries and almonds

Summer salad with spinach, strawberries and almonds 0

Summer is already upon us! The earth is full of nutrients in their purest form which are great for regenerating your body! Spinach and fresh strawberries pair really well in this easy-to-make and delicious salad! Its slightly spicy lime and coriander vinaigrette enhances its flavors. Ideal for camping or picnics, it is light, fruity and packed with vitamins!

 

spinach

Thanks to its high content of antioxidants, vitamins A, C, and E, they are considered theone of the best anti-cancer ingredients. The presence of folic acid as well as the phyto-nutrients also allow spinach to have a most positive action when it comes to fights cancer cells. 

Another important benefit of spinach is its high magnesium content, which helps against cramps and fatigue! A food to consume particularly during the pre-menstrual period ...

 

Strawberries

Delicious to the taste, strawberries are full of vitamin C. On an equal weight basis, they contain more vitamin C than an orange (100g of strawberries contains 1/2 of the recommended daily allowance).


The small seeds of strawberries, called achenes, provide insoluble fiber that helps prevent constipation.


Strawberries are also a good source of pectin and other soluble fibers that can help lower high blood cholesterol levels.

 

 

 

Summer salad with spinach, strawberries and almonds 

Makes 4 servings

 

SALAD INGREDIENTS


8 cups washed spinach
1 avocado, sliced
1/4 red onion, chopped
1 container of strawberries, cut in half
1/4 cup ofnatural almonds trenches or walnuts

 

VINAIGRETTE INGREDIENTS

1 jalapeño pepper, seeded and chopped
1 gousse d'ail hachée
3/4 tsp chopped fresh ginger
1/4 cup freshly squeezed lime juice
1/3 cup maple syrup
2 tsp balsamic vinegar
1/4 cup chopped fresh cilantro (packed)
1/2 cup olive oil
freshly ground pepper to taste

 

 

INSTRUCTIONS

  1. Place the spinach in a large bowl. Then add the sliced ​​strawberries and walnuts.
  2. Add other toppings if desired (see remarks below).
  3. To prepare the vinaigrette: Put the jalapeno pepper and garlic in a blender and grind into a paste.
  4. Add lime juice, honey, balsamic vinegar, pepper and cilantro; grind in spurts to grind well. 
  5. With the engine running, add the oil in a stream until fully incorporated and smooth. 
  6. Drizzle the dressing on top, then toss with a salad tongs.
  7. Serve immediately.

 

NOTES

I suggest you add a few extra toppings to this salad for even more flavor and nutrients! 

 

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Rice noodle salad with cucumbers

Rice noodle salad with cucumbers 0

Do you want an easy salad to prepare? This salad recipe filled with healthy foods is delicious and totally refreshing! It is crunchy thanks to the nuts and has a pleasant salty sweet side with its ginger and lime vinaigrette. 

 

Rice noodle salad with cucumbers 

 

Ingredients

Salad

200g rice noodles, soaked until tender
1 English cucumber, cut into small pieces
1 handful of chopped mint leaves

 

Gravy

1 teaspoon of lime zest
1 tsp chopped fresh ginger
1/4 cup ofdry roasted peanuts coarsely chopped
1 tbsp of coconut oil
2 tbsp tamari sauce
1/2 tbsp sesame oil
The juice of half a lime
1 tbsp maple syrup
2 tbsp peanut butter
1 tsp chili flakes

 

Preparation

  1. In a bowl, mix the ingredients for the sauce until well combined. Put aside.
  2. In a large bowl, place the soaked and drained rice noodles, chopped cucumber and mint leaves. Mix.
  3. Pour the sauce over the salad and mix gently. 
  4. Finally, garnish with dry roasted peanuts and chili flakes.
  5. Eat cold. 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

Quinoa salad with lime and coconut

Quinoa salad with lime and coconut 0

No matter the time of year, I always love to make beautiful, big, multicolored salads that are full of texture and flavor. This one is particularly suitable for the heat wave and the summer period because it is refreshing and therefore perfect to take on a picnic or for a quick and nutritious lunch!

 

A few tips 

 

  1. Let the quinoa cool before mixing it with everything else. This will ensure that the other ingredients remain crunchy, rather than losing their water due to the heat of the quinoa vapor.
  2. Cut everything into small pieces. Not only does this make it easier to digest food (just like chewing!), But it also means you get a bit of everything with every bite, which is what I prefer!
  3. Use fresh herbs! Honestly, they taste so much better than the dried ones. You can even add more than what is shown below if you wish. (I add cilantro because I love this herb!)
  4. Do not hesitate to make a double or triple batch of the dressing. It keeps well in the refrigerator for about a week and can also be used as a dip for raw vegetables or as a sauce for your grilled vegetables!
  5. If the peaches are out of season or you can't get quality fresh ones, swap them for mango, pineapple, or berries. Even apples work - you're just looking for a natural sweetness to contrast the salty flavors of the other ingredients.

 

Quinoa salad with lime and coconut

 

Preparation time: 20 minutes
Cooking time: 12 minutes
Total time: 32 minutes
Serves: 4 people

 

INGREDIENTS



1 cup of uncooked quinoa + 2 cups of water
1/2 cup thinly sliced ​​red onion
1 cup diced mango or peach pieces
3 cups cucumber, diced
1 cup of grated carrot
1 ½ cup shredded purple cabbage or radicchio
2 cups shelled edamame, thawed
1 / 2 cup of toasted coconut flakes unsweetened
¼ cup ofAlmonds coarsely chopped
2 tablespoons each of pumpkin seeds and Sun-flower seeds
¼ cup finely chopped parsley
2 tbsp. finely chopped fresh basil
Freshly ground black pepper

For the vinaigrette:



2 tablespoons of sesame butter (tahini)
Juice of 1 lime
2 tablespoons of apple cider vinegar
1/2 cup of water

 

INSTRUCTIONS

  1. Boil the quinoa in the water according to the directions on the package. It takes about 12 to 15 minutes and all the water should be absorbed. Remove it from the heat, run a fork through the beans and let it cool.
  2. Whisk the dressing together in a small bowl and set aside.
  3. Prepare all the remaining ingredients as indicated above and mix them together in a very large bowl.
  4. Once the quinoa has cooled, add it to the mixture with the dressing.
  5. Stir well to coat.

While this salad can be enjoyed immediately if you wish, for best results let it sit for at least 30 minutes - or overnight if you can.

The amount of dressing used is quite small compared to the size of the salad because the lime, fresh herbs, and fruit do an amazing job of creating flavor and moisture.

 

Cheers!

 

Caroline
President Hippocrate Bio
ASIAN BROCCOLI SALAD WITH PEANUT SAUCE

ASIAN BROCCOLI SALAD WITH PEANUT SAUCE 0

This Asian broccoli salad recipe is made with fresh, simple ingredients and topped with a delicious peanut sauce.

 

ASIAN BROCCOLI SALAD WITH PEANUT SAUCE


BROCCOLI SALAD INGREDIENTS:


1 large broccoli, cut into small florets
1 cup of thawed edamame
1/2 cup chopped green onions
1/2 cup ofdry roasted peanuts 
1 peanut sauce recipe (recipe below)
sesame seeds, for garnish


PEANUT SAUCE INGREDIENTS:


1/4 cup natural peanut butter
1 tablespoon rice vinegar
1 tablespoon of tamari sauce
1 tablespoon of maple syrup
1/8 teaspoon toasted sesame oil
1 to 2 tablespoons hot water, as needed to dilute the sauce

 

INSTRUCTIONS


TO MAKE THE BROCCOLI SALAD:

 

  1. Heat a large pot of water until it boils. Add the broccoli florets and boil for 30 seconds. With a colander, transfer them to a bowl of ice water, which will immediately stop the cooking process and keep them crunchy. Drain.
  2.  Then add the remaining ingredients and mix until combined. Serve immediately, garnished with sesame seeds if desired.


TO MAKE THE PEANUT SAUCE:

 

  1. Whisk all the ingredients together until combined.
  2. If the dressing is too thick, whisk, adding hot water a tablespoon at a time until it reaches the desired consistency.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Crunchy broccoli salad with maple and mustard vinaigrette

Crunchy broccoli salad with maple and mustard vinaigrette 0

I never get tired of making salads. This one is how I like them: quick to prepare, packed with flavor, texture and as good to taste as it is to look! 


In addition to being 100% vegetable and gluten free, this salad is low in carbohydrates and has an excellent fiber content thanks to the broccoli and sunflower seeds it contains. 


Sunflower seed is interesting especially for its richness in vitamin E which is antioxidant, which protects cells from free radicals and strengthens the immune system. 

 

 

Crunchy broccoli salad with maple and mustard vinaigrette 

Makes 4 servings

 

Ingredients 


4 cups of chopped broccoli
1.5 cup of Chickpeas cooked, rinsed and drained
1/2 cup of dried cranberries 
1 / 2 cup of Sun-flower seeds
1/3 cup diced red onion
pepper to taste


Maple mustard vinaigrette:



1/3 cup olive oil
1 tablespoon of pure maple syrup
1 tablespoon of apple cider vinegar
1 teaspoon of Dijon mustard
Pepper to taste


Instructions 

 

  1. Add all the salad ingredients to a large bowl and mix.
  2. Add all the dressing ingredients to a small pot and whisk until blended. Pour over the salad and toss again to incorporate.
  3. Season with pepper to taste, if desired.
  4. The salad can be served immediately or refrigerated for up to 4 days.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Carrot salad with Moroccan spices

Carrot salad with Moroccan spices 0

I have a strong attraction for all dishes with oriental flavors. I love recipes that call for those colorful and tasty spices of cumin, coriander, garam masala, paprika, turmeric and saffron! In addition to releasing delicious aromas, these spices have powerful healing and preventive properties. 

 

Cumin: 

Cumin is a healthy gold mine! A powerful antioxidant, current research suggests that it helps reduce the risk of certain cancers. It also participates in the protection of the cardiovascular system and is recommended in cases of diabetes thanks to its role in stabilizing blood sugar. In addition, it helps fight fever and strengthens the immune system. VSThis spice also has carminative virtues, that is to say it fights gas and intestinal bloating ....

 

Turmeric:

With impressive anti-inflammatory properties, and capable of slowing the development of Alzheimer's disease, this super-spice has enough to compete with the drugs offered in pharmacies! It is also often used in natural treatments against joint problems. The curcumin in turmeric also helps in recovery from stroke or in fighting arthritis. In addition, this incredible super-spice is involved in the prevention and treatment of cancer. 

 

The pepper

Digestion begins with the production of saliva (salivation), pepper stimulates it and thus allows the breakdown of food, the first step towards successful digestion, while protecting the teeth from acidity.

 

 

 

With that, here's a Moroccan-inspired recipe that can be prepared very quickly and goes well with a tagine, curry or even falafels!

 

 

Carrot salad with Moroccan spices

Ingredients:


3 to 4 cups of grated carrots
1/3 cup chopped parsley
1 / 3 cup of raisins
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground paprika
1/8 teaspoon ground cinnamon
4 dashes of ground Cayenne
Juice of 2 lemons
1 gousse d'ail
1/3 cup extra virgin olive oil
Freshly ground pepper to taste

 

Preparation

 

  1. Place the grated carrots in a bowl with the chopped parsley and raisins. Add the cilantro, cumin, paprika, cinnamon and cayenne pepper and mix.
  2. Make a vinaigrette: mince the garlic and add it to a bowl with the lemon juice, olive oil and pepper. Whisk to combine. (Makes enough dressing for 2-3 salads).
  3. Drizzle the salad with the dressing.
  4. Mix and serve!

 

 

 

 

Bon appétit!

 

 

Caroline

President Hippocrate Bio

Moroccan chickpea salad with quinoa

Moroccan chickpea salad with quinoa 0

The weather is nice, the sun is getting stronger and stronger and we all need happiness in these times of quarantine! So to enhance your meals, why not try this Moroccan salad which can be prepared in just 30 minutes and which is made in one dish?

This sweet and savory quinoa salad is packed with incredible nutrients and flavors!

 

Moroccan chickpea salad with quinoa

 

For 4 people.

Ingredients 

½ tablespoon of coconut oil
1 medium yellow onion, diced
1 teaspoon of ground turmeric
½ teaspoon of cumin
½ teaspoon of cinnamon
a pinch of salt
Freshly ground black pepper
1 cup uncooked quinoa
2 cups of vegetarian broth (or water)
1,5 cups of chickpeas, rinsed and drained
⅔ cup of organic dried cranberries 
⅓ cup finely diced flat-leaf parsley
½ cup of'' natural organic almonds trenches

 

Instructions

 

  1. Add coconut oil to a large pot heated over medium heat. When the oil is hot, add the onion and sauté until the onion is translucent, about 3 to 5 minutes. Stir in the following spices: turmeric, cumin, cinnamon, salt and pepper; cook 30 seconds longer.
  2. Then add the broth (or water) and quinoa; bring the mixture to a boil, then cover, reduce the heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and stir the quinoa with a fork.
  3. Stir in the chickpeas, cranberries and parsley into the quinoa and mix until well blended. Taste and adjust the seasonings. Garnish with almonds and parsley.

 

Bon appétit!

 

Caroline 
President Hippocrate Bio