Eastern Mediterranean-style Quinoa Vegetarian Salad


1 pound beets
2 cups red quinoa
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
3 garlic cloves, mashed
1/2 teaspoon salt
Pinch of red pepper flakes
1/3 cup chopped fresh Italian parsley
1/4 cup chopped fresh mint
3 stems green onion, chopped
2 ounces arugula
1/2 pomegranate, seeds removed and reserved
1/4 cup chopped Marcona almonds


  1. Preheat the oven to 350°F.
  2. Line a baking sheet with aluminum foil. Pierce the beets in a few places with a fork. Bake for 45 minutes to 1 hour, until tender and easily pierced with a knife. Remove the beets from the oven and allow to cool for 20 minutes. Use paper towels to peel off the skins or your hands will be pink for days. Cut into cubes and set aside.
  3. Meanwhile, bring 4 cups salted water to a boil.
  4. Add the quinoa. Lower the heat, cover, and simmer for 20 minutes, until the quinoa is dry and fluffy. Let cool.
  5. In a salad bowl, whisk together the oil, lemon juice, garlic, salt, and red pepper flakes. Add the beets, quinoa, parsley, mint, scallions, and arugula and toss well to combine.
  6. Divide the salad among serving plates. Top with pomegranate seeds and almonds before serving.

Makes 4 to 6 servings.

Source: True Food

Tuna Salad in Baked Bean Cups


2 (6 oz) cans water-packed albacore tuna, drained
1/2 cup plain Greek yogurt
1 celery stalk, chopped
1 apple, finely chopped
2 green onions, thinly sliced
1 tsp mild curry powder
juice of 1/2 lemon

Bean Cups

2 cups cooked or canned (drained and rinsed) white navy beans
1/2 cup whole grain or gluten-free flour
1/2 cup chopped parsley
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp extra-virgin olive oi


  1. Preheat oven to 350ºF (180ºC).
  2. Place bean cups ingredients in food processor container and blend until a paste forms. Divide mixture among 12 standard-sized greased muffin cups. Using fingers, form each into a cup shape so that bean paste rises up the sides. Bake for 20 minutes, or until cups have set but are still slightly moist. Let cool for several minutes before unmoulding.
  3. Place tuna in large bowl or container and flake with fork. Stir in yogurt, celery, apple, green onion, curry powder and lemon juice.
  4. Spoon tuna salad into bean cups and serve.

Makes 6 servings.

Source: Sage magazine

Skewers of Ground Lamb with Fennel and Beet Salad


500 g ground lamb
1 teaspoon dried mint
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small red onion, grated
sea salt and cracked black pepper
extra virgin olive oil, for brushing
1 medium fennel bulb (300 g), trimmed and thinly sliced
1/2 cup fennel fronds
1 bunch baby beetroot (300 g), trimmed and thinly sliced
1 bunch golden beetroot (300 g), trimmed and thinly sliced
2 cups baby (micro) red-veiled sorrel leaves (optional)
1/2 cup mint leaves

Tahini Dressing

1/4 cup tahini
1/4 cup apple cider vinegar
2 tablespoons maple syrup
2 tablespoons lemon juice
2 tablespoons water
sea salt and cracked black pepper


  1. To make the tahini dressing, place all ingredients in a bowl. Whisk to combine and set aside.
  2. Preheat a char-grill pan or barbecue over medium heat.
  3. Place the lamb, dried mint, garlic, cumin, coriander, onion, salt and pepper in a large bowl and mix well to combine.
  4. Shape tablespoons of the lamb mixture around the ends of 15-cm bamboo skewers.
  5. Brush with oil and cook the skewers, turning every 2-3 minutes, for 10 minutes or until cooked through.
  6. Place the fennel, fennel fronds, beetroot, baby sorrel, and mint leaves in a bowl and toss to combine. Top with the skewers and drizzle with the tahini dressing to serve.

Makes 4 servings.

Source: Donna Hay

Cauliflower and Beans Salad with Yogurt Dressing


1/2 small cauliflower, cut in pieces
80 g frozen mixed beans


4 tbsp plain yogurt
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp cumin
ground white pepper
ground black pepper


  1. Cook cauliflower and beans in boiling water until tender.
  2. Mix dressing ingredients in a bowl.
  3. Mix cauliflower and beans with the dressing.
  4. Divide into serving plates. Sprinkle some ground black pepper before serving.

Makes 2 servings.

Source: Cookpad

Poached Egg Salad with Warm Dressing


1/2 cup croutons
2 tbsp extra virgin olive oil, divided 2 eggs
4 cups mixed salad leaves
2 garlic cloves, crushed
1 tbsp white wine vinegar
1/4 cup crumbled light Feta cheese
ground black pepper to taste


  1. Bring 3 inches of water to a boil in a saucepan. Reduce to a gentle simmer.
  2. Break one egg into a small dish. Gently slip egg into the water. Repeat process with second egg. Cook in barely simmering water for 3 to 5 minutes or until cooked as desired.
  3. Meanwhile, divide the salad leaves between two plates. Arrange croutons over the leaves.
  4. Heat oil in a small fry pan. Add the garlic and saute for 1 minute. Add vinegar and heat through for about 30 seconds.
  5. Remove eggs one at a time with a slotted spoon. Place a poached egg on each salad. Pour the warm dressing over each one. Scatter with Feta cheese and a little black pepper before serving.

Makes 2 servings.

Source: Manitoba Egg farmers