Vegan Potluck/ BBQ Ideas

Hey healthy bunnies!

I recently made a yummy black bean and quinoa salad packed with flavor and a ton of nutrients. 

  

It was a collaboration with my pal Marissa of the channel Lifestyle with Me. She’s vegan, and has so many great ideas! She also made a quinoa salad! Hers is sweet and mine is savory.

  
 Both are delicious. You should totally give them a try. If you aren’t vegetarian, you may have some guests that will appreciate these dishes. They work as side or main dishes. 
  

Mexican Quinoa Salad

http://youtu.be/CVOPzfmhV54

 

My latest mason jar salad for the series on my YouTube channel is a Mexican inspired quinoa and black bean salad. It’s got so much flavor with the peppers, cilantro, lime and more. The salad is vegetarian, yet still filling and hearty thanks to the black beans and quinoa which happens to be a complete protein!

 

You will need:

  • 1  quart sized Mason jar
  • Olive oil
  • 1 lime
  • Red wine vinegar
  • Oregano
  • Smoked paprika
  • Sea salt
  • 1 red bell pepper, roughly chopped
  • Cooked black beans
  • Cooked quinoa
  • Fresh salsa
  • Avocado
  • Cilantro, roughly chopped
  1. Whisk together 1 tbsp olive oil, 1/2 tbsp red wine vinegar, the juice of 1/2 lime, a dash of smoked paprika, oregano, and salt. Add to Mason jar first.
  2. Add bell pepper. Next add 1/2 cup of cooked black beans.
  3. Add 1 cup of quinoa which should be lightly salted.
  4. Next add 2 tablespoons of roughly chopped cilantro followed by 2 to 3 tablespoons of fresh salsa.
  5. Last, add 1/4 cup cubed avocado. You can add a dash of sea salt oregano and lime to add additional flavor before closing mason jar to store.

Enjoy!

Mason Jar Salads

Hey healthy bunnies!

Happy Wednesday! Now that it’s officially spring – my absolute favorite season, I feel like it’s time to take advantage of all the fruits and veggies that are in season. I’m doing a mason jar salad series and I’ve already posted the first of the series on my channel. As you know, I posted video every Friday. Make sure you subscribe so you don’t miss the other recipes in the series! They’re totally yummy and nutritious! 

  

Quinoa Lentil Pilaf | Thanksgiving Side Dishes

by Sasha

http://www.sashamaggio.com

Sasha was gracious enough to share one of her delicious recipes and I think this is a fantastic dish for Thanksgiving. Vegetarians and vegans are often looking for main and side dishes that can go along with a traditional holiday meal, while non-vegetarians are often looking for a new dish that is a little out of the box. I love this dish because many of the side dishes on holidays are vegetarian, but not vegan. This dish is also a great source of fiber and protein!

1 TBSP olive or grapeseed oil
1 sweet onion, diced
2 medium carrots, peeled & diced
2 large celery stalks, diced
1 red bell pepper, diced
2 TBSP parsley (dry) or 1/4 cup fresh parsley, chopped
1 tsp smoked paprika
1/4 tsp cumin
1/2-1 tsp turmeric
1 cup tricolor quinoa
2 cups of lentils cooked, drained
2 cups water
1 TBSP bouillon
2 pkt True Lemon or 2 tsp lemon zest

Sauté onion, celery, carrot in oil. Cook 10 minutes or till tender. Add rinsed quinoa, drained lentils, and the bell pepper. Add all seasoning and stir. Add water and bouillon. Bring to a boil. Reduce heat to simmer and cover for 15-20 minutes. Turn off heat and let sit 5-10 minutes before serving.

Quinoa & Seafood Greek Salad

We just celebrated my gram’s 76th birthday. It was so fun! It’s easy to go all out for someone who has spared nothing to help others accomplish their dreams. She means a lot to me, and everyone she meets has felt her generosity and beautiful spirit. This year the celebration was a late lunch. We filled the house and patio with festive hues of pink (her favorite color) and filled the tables with snacks, sweets and hearty foods. Mommie asked me to make a cool salad to go along with the array of veggies, meats and breads. She specifically asked me to make a pasta salad, but I like to color outside the lines. I knew that sautéed veggies and baked chicken would go well with a Mediterranean inspired salad, so I had that in mind with a new twist. Although quinoa has it’s roots in South America, the salad’s deliciousness was kicked up a notch with this healthful ancient grain. This dish will be a hit with many guests because it is refreshing, yet filling. It has seafood in every bite, and the quinoa is nutritious and gluten-free. I’ve designed this dish to feed 30 guests. You may make portions smaller or larger according to your needs. It can also stand alone as a one-dish meal.
Ingredients

  • Any salt-free seasoning blend (Mrs. Dash, 21 seasoning, etc)
  • Balsamic vinegar
  • 1-2 large English cucumbers, washed, halved and seeded
  • 1 cup of pitted Kalamata olives
  • 1 Lemon
  • Extra virgin olive oil
  • Dry oregano
  • ½ cup crumbled feta (I used herb feta)
  • 1 cup fresh Italian parsley
  • 1 package of quinoa (11 servings. I used a tricolor quinoa for an extra dimension of color)
  • ½ large red onion, minced
  • Sea salt
  • 1 lb of medium shrimp
  • 1lb bag of mixed seafood (such as scallops, calamari and shrimp, I bought from Trader Joe’s)
  • 3 Roma tomatoes, roughly chopped
  • 1 lb baby spinach

 

Instructions

  1. Cook quinoa according to directions. I used the microwave directions to free up stovetop space. Allow it to cool down once cooked.
  2.  On a large cutting board, cut halved cucumbers into thinly sliced pieces. Next, roughly chop tomatoes and add all contents to a large mixing bowl along with minced onion.
  3. In a large skillet, saute seafood, if raw. You have the option of unthawing already cooked seafood as well. You may need to break it up, since it is a large quantity. On medium high, heat 1 TBSP olive oil. Once heated, add seafood and toss in 1 TBSP balsamic vinegar and a dash of sea salt. Cook for about 3-5 minutes. Shrimp should become translucent and begin to turn pink. Remove from heat, and allow to cool.
  4. Saute baby spinach in about 1 to 2 tsp oil with sea salt and salt free seasoning. Should begin to wilt after 2-3 minutes. Remove from heat and set aside to cool.
  5. In a large mixing bowl mix quinoa, olives, seafood,  vegetables and about half the parsley.
  6. Dressing: in a small bowl add 1/4 cup extra virgin olive oil, 1 TBSP balsamic vinegar, the juice of 1/2 lemon, a dash of sea salt, and 1 TBSP dry oregano. Whisk together.
  7. Toss salad with dressing and place salad in its proper serving container.
  8. Sprinkle more salt free seasoning over the salad, sprinkle feta over the top, then add 1 cup of roughly chopped parsley over the top for garnish.
  9. Refrigerate for at least 2 hours before serving.

Salad before adding to serving container and topping with feta.