Easy Decadent Fruit Salad (Sugar-Free, Gluten-Free & Reduced Carb)

The BEST Fruit Salad

- Great for spring, summer, or anytime you can get your hands on sweet juicy fruits!

Decadent Fruit Salad

This is our favorite fruit salad. 

This wonderful fruit salad is much lower in carbs than any other fruit salad out there, which is a bonus. I kinda don't care though because this salad is so awesomely delicious. I like that is uses NO pudding mix, NO non-dairy whipped chemical toppung, NO Jello, and NO chemical sweeteners or artificial food coloring.

It is so easy and delicious...You'll see.

We like the almond extract flavor to be pretty pronounced here. Peaches, apricots, raspberries, and cherries are also incredible in this salad. I'm not a fan of marshmallows in salad, especially this salad, but do what moves you. I'm going to try it with my newly made sugar-free marshmallows, just for kicks & giggles. Probably just a one-time thing...

For whatever reason, I have actually lost weight when including this salad in my menu. Weird, but I'm going with it :)

Decadent Whipped Cream Fruit Salad Recipe:

1 c. cold heavy whipping cream

1/8 t. cream of tartar

1 t. real vanilla extract

1/4 c. powdered xylitol, powdered Lakanto white zero-cal sweetener, raw honey, or powdered sugar

1/4 to 1/2 t. stevia glycerite, to taste (see recipe on blog)

1 1/2 to 2 t. almond extract, to taste

2 c. sweet red or green seedless grapes

3 c. diced sweet pineapple

3 c.ripe strawberries

4 sweet  tangerines

2 ripe bananas

Method:

Wash and cut up the fruit into bite-sized pieces. You want a total of about 12 cups of assorted sweet, ripe fruits, in season.

Whip the very cold whipping cream with the cream of tartar. The cream of tartar stabilizes the whipping cream. I like to freeze the beaters while I am preparing the fruit.

Add the vanilla, almond extract and  sweetener of choice.

Taste for sweetness and add stevia glycerite to kick up the sweetness a notch, to taste.

Mix the fruit into the finished whipped cream and serve immediately.

Whip heavy whipping cream with the cream of tartar for stability.

Wash and cut up fresh ripe fruit into bite-sized pieces.

Mix the fruit gently into the finished whipped cream.

Fruit salad ready for serving. Transfer to a pretty serving bowl.

Fruit salad ready to eat!

I'm thinking that some homemade sugar-free marshmallows could be good in this salad too - If you are into that sort of thing.

Enjoy,

Leila

P.S. I just tried this salad with my sugar-free marshmallows and it was pretty good...

The BEST Waldorf Salad (Sugar-Free, Gluten-Free)

Delicious Waldorf Salad - 

Perfect for a light lunch or as a sassy side to almost any meal.

Waldorf  Salad

This recipe is more than just the boring mayo stirred into diced celery and apples. This salad has a well balanced dressing that is a bit tangy, a bit sweet and a bit savory. It's perfect. it has been a classic in our homes for a long as I can remember. there is room for some unusual add-ins, like avocado, which tastes amazing. I like to add a touch more seasoned salt to the dressing if I'm using avocado.

When I was pregnant with my 3rd child, this salad got me through the long period of morning sickness. I'm glad it wasn't ice cream or chips that I craved! this salad has a nice balance of  healthful ingredients that my body must of needed then. Anyway, I still love this salad and I think you will too.


Perfect Waldorf Salad Recipe:

2 large red crisp apples, diced (about 2 cups)
4 large celery ribs, diced (about 2 cups)
1/2 to 1 cup crispy pecans or walnuts, roughly chopped
1/2 to 1 cup organic raisins or sweetened dried cranberries
2 large ripe avocados, diced, optional

Dressing:

1 cup mayonnaise (you can mix 50/50 regular and diet mayo)
1/2 c. sour cream (try Kitchen Cheetah's Sour Cream Blend on this blog)
2 t. fresh squeezed lemon juice
1 to 1 1/2 t. seasoned salt, to taste
2 T. raw honey, xylitol, Lakanto zero-cal sweetener, or raw sugar to taste
A pinch of cayenne powder, optional for a bit of heat


Method:

Mix up the dressing ingredients to taste in a medium sized serving bowl.

Wash and dice the produce, add to the dressing and mix well.

Add the avocado if using. Gently mix and check for seasoning and adjust as desired.

I like to sprinkle the nuts and dried fruit on top at serving time.

Make seasoned salt available at the table for sprinkling on top of the salad as well.

Serve immediately.


Notes:

You can make the dressing in advance and store in the fridge until needed. I will even make a bigger batch of dressing to use in multiple salads.

This salad is best eaten immediately once made.


Enjoy!

Leila & Nancy.

My Favorite Seared Fajitas - Plus a Tortilla Review

My Favorite Fajitas

These have been made in my home for many years, and we never tire of them. They are easy to make and very flavorful. The fresh lemon juice in the marinade is perfect. I have even let the chicken marinate in the refrigerator for 3 days before making. I did not do that on purpose, life just got busy. I imagine you could marinate the meat and freeze in serving-size packets for make ahead meals.

You can use any type of tortilla you want to. For this particular dinner we tried a new organic whole wheat flour tortilla. They are thinner than most tortillas, which I like. See the review for these tortillas at the end of this post.

For a gluten-free meal, make this a chicken fajita salad or use gluten-free tortillas (usually yucky though, I'm afraid). If you ever find a delicious GF tortilla, let me know.

Use vegan sour cream and cheese, if you are into that.

Of course you can vary your toppings too. Your favorite bottled salsa will do when tomatoes are not in season.

Oh Yeah. I ate 2 of these babies for dinner!

My Favorite Fajitas Recipe:

1 1/2 pounds skinless, boneless chicken breasts or beef

Marinade:

1 to 2 cloves garlic, smashed well
1 1/2 t.gluten-free seasoned salt (recipe on our blog)
1 1/2 t. ground cumin
1/2 t. gluten-free chili powder
1/2 t. crushed red pepper flakes
2 T. rice bran oil or light olive oil
2 T. fresh squeezed lemon juice

Fajita:

3 to 4 T. deodorized coconut oil
1 c. sliced onion
1 c. red bell pepper
1 c. yellow bell pepper
8 flour tortillas, of choice, warmed
2 avocados, sliced or mashed with onion salt, garlic powder, and lemon juice
1/2 c. chopped scallions
sour cream of choice (Reduced Fat Sour Cream Blend - recipe on this blog)
shredded cheese of choice
fresh salsa
fresh cilantro, minced


Method:

Cut the meat into thin strips (you may partially freeze for easier cutting).
Marinate the sliced meat in the combined marinade for 2 hours (even up to 3 days in fridge is o.k.)
Quickly saute the vegetables in coconut oil until lightly browned (sear them over med-high heat).
Remove vegetables from pan.
Saute the meat in coconut oil about 4 minutes.
Toss the meat with the vegetables and serve.
Spoon meat & veggie mixture into flour tortillas.
Garnish with avocado, sour sream, scallions, cheese, salsa, and cilantro as desired.


Tip:

I like the way restaurants serve fajitas seared and sizzling. Without having to grill the meat on an outdoor grill, this is what I do in my home kitchen:

I will often cook the meat in a large non-stick skillet while I am searing the vegetables in a well-oiled cast iron pan. I remove the vegetables and set aside. I drain the barely cooked meat, reserving the juices. I add the barely cooked meat to the well-oiled cast iron skillet and toss, to quickly sear it a minute or so. I then add the vegetables back to the skillet with the meat and toss to warm through. To finish the fajitas off, I pour the reserved juices over top. toss and serve.






Here are some photos of the fajita making process:

Thinly slice the partially frozen meat.

Meat and marinade ingredients before being well mixed together.

Vegetables being prepped.

Searing the peppers in a cast iron skillet.

Cooking the meat and vegetables separately to save time.

The onions are looking nicely seared.

Tossing the meat and vegetables together before serving.

My husband about to dig in!

Flour Tortilla Review:

Los Fortunitas Organic Flour Tortillas

My husband and I were on our regular Costco date, when we saw these being sampled. Of course we tried them. We bought them because they were organic whole wheat tortillas, and mostly because they are thin. I hate the thick, pasty white flour ones sold in stores. These actually resemble my favorite uncooked tortilla also sold at Costco, called Tortilla Land All Natural Fresh Uncooked Tortillas (Restaurant authentic). They are yum, but made with white flour, so we don't eat them very often.

I recommend gently warming these up before eating them, do not let them dry out. They are easier to use than the uncooked ones, which is nice. I like that they are healthier too. The texture of these tortillas is excellent. Finally, a whole wheat tortilla that doesn't taste like cardboard.

If I were to go on taste alone, these rank as my 2nd favorite tortilla that's sold in stores. If I were to consider nutrition too, this is my first choice.

Honestly, my mom's gluten-free tortillas rule, but they aren't sold in stores. Booo.

So there you go, my review is complete.

Enjoy!

Leila

Zesty Artichoke Pasta Salad (Gluten-Free) - This salad tastes great left over too!

Leila's Zesty Artichoke Pasta Salad

I get tired of blah-tasting pasta salads. Most of them are boring, have you noticed that too? I wanted a pasta salad that tasted good leftover, not just on the day it is made. I do not want an over abundance of pasta either - too many empty carbs for my taste. If I want empty carbs, let's make it worth it - give me a fudgey, chewy brownie!

A secret to great pasta salad is to marinate the hot pasta in the zesty, well-seasoned, homemade dressing first. Let the flavors infuse for a while. Then add all the other ingredients. Adjust the seasonings and serve.

I do not add cheese to pasta salad unless it will all be eaten immediately - or the cheese gets slimy :(

You can use gluten free pasta or an ancient grain-style pasta, do what works for you.

Add cheese if desired at serving time, as a garnish.

This is a versatile recipe, vary your veggies to to taste, and have fun with it.

P.S. this salad IS good left over.



Zesty Artichoke Pasta Salad Recipe:

1 lb Gluten-free bow tie pasta (or other desired shape)

Dressing:

1 1/2 Lemons, juiced (or 1 large lemon)
Zest of 1 lemon
2 to 3 Large garlic cloves
1 t. BioSalt or sea salt (recipe on blog), to taste
1 t. Fine Herbs or Herbs de Provence
1 t. Dried rosemary
1/2 t. Onion salt
1/2 t. Garlic powder, to taste
1 t. Fresh ground black pepper, to taste
1/2 c. Olive oil, or more to taste (use a high quality oil)

Salad Ingredients:

1/4 c. Finely minced onion (sweet onion or red onion)
4 Scallions, minced
1/4 c. Fresh minced parsley, optional
3 Roma tomatoes, diced
1 Red bell pepper, diced
2 c. Minced raw broccoli
2 Cans black olives, drained and halved
1 Can garbanzo beans, drained
1 to 1 1/2 c. Marinated artichoke hearts
1/4 c. Marinated sweet peppers and olives blend (from an olive bar), optional
1 c. fresh chopped basil leaves, optional

Garnish:

1/4 c. Shredded Parmesan cheese
1 c. Cubed mozzarella cheese


Method:

Cook the pasta al dente. While pasta is cooking, mix up the dressing.

Mash the garlic cloves with the BioSalt in a mortar & pestle and scrape into a large mixing bowl.

Add the rest of the salad dressing ingredients to the bowl and mix. Taste and adjust as desired.

Add the freshly cooked and drained hot pasta. Mix with the dressing and let marinate 30-60 minutes.

Mix in the rest of the salad ingredients. taste and adjust seasoning.

Chill.

Garnish with cheese if desired at serving time.


Enjoy,

Leila

Copy-Cat Costco Rotisserie Chicken Salad Recipe - Delicious!

Rotisserie Chicken Salad (A Copy-Cat version of Costco's Rotisserie Chicken Salad)

The Best Rotisserie Chicken Salad

This Chicken Salad is superior to the rest, in my humble opinion. It is seasoned perfectly. It's not dry and bland, and it isn't overloaded with mayonnaise either. There is the perfect amount of finely diced celery and onion. The meat stays fresh tasting and the salad stores well.

We like shopping at Costco. My husband and I joke about our regular "Costco Dates". One day, Costco sampled their rotisserie chicken salad and of course we bought some. Our family pretty much inhaled it. Today I went back to Costco for more and they were sold out. However, they did have their 42-ounce packages of their cooked rotisserie white chicken meat for sale. We have tried that before and have really liked it because it does not taste oxidized, like left-over chicken usually does. Ugh - I hate the taste of oxidized meat, and I seem to be one of the very few people who seem to notice it.

I had the idea earlier to duplicate Costco's chicken salad, so now that they were sold out, I decided today was the day. I was really pleased with how my version turned out. We enjoyed the chicken salad on romaine lettuce leaves, topped with avocado and a sprinkling of smoked paprika and fresh ground pepper. On the side was a fresh fruit salad of pineapple, mandarin oranges, sliced bananas, drizzled with raw honey and a sprinkling of cinnamon.

For an even better fruit salad see this kitchen Cheetah recipe for "Easy Decadent Fruit Salad", our families favorite!

This made a tasty and fast meal and I have lots of chicken salad left over for quick meals later.

I like how this chicken salad is low-carb. Since you control the choice of seasoning, it's easy to make gluten-free too. By the way, Costco's rotisserie chicken is gluten-free and free of MSG.


Tip: Try using our Easy Juicy Roast Chicken Recipe (better than Costco's Rotisserie Chicken) instead of Costco's packaged chicken. It tastes even better and it's less expensive too!


Rotisserie Chicken Salad Recipe:

42 ounces (2 lb 10 oz package) Costco's rotisserie-cooked white chicken meat
2 c. finely diced celery (about 8 to 10 celery ribs)
3/4 c. finely minced sweet onion
1 c. Best Foods mayonnaise
1 t. freshly ground pepper (50 grinds)
1 t. McCormick Season All OR Kitchen Cheetahs Seasoned Salt, to taste


Method:

Hand shred the cooked white chicken meat and put in a medium sized mixing bowl.

Add the celery. onion, mayonnaise, and pepper, and a scant 1 t. seasoned salt.

Mix together well. Taste for seasoned salt, and add the rest of the seasoned salt called for, if desired.

Chill or serve immediately.

Use as a filling for lettuce wraps, celery sticks, pitas, or sandwiches. Also great as a side or on top of your favorite green salad.



Tip: You can substitute Costco's rotisserie chicken meat for the "EASY ROAST CHICKEN" recipe on this blog. It just takes more time and planning to make it from scratch.

Tip: To save a ton of time, place the chicken (in 3 separate batches) in a food processor and pulse to shred. Do not over blend or you will end up with a Pâté (oops). I do prefer the texture of the hand shredded chicken over the food processor shredded chicken. It's for you to decide...


Here are photos of the salad making process:

Costco's packaged rotisserie chicken meat

You may shred the cooked chicken in a food processor to save time.

Pulse the chicken to "shred".

Chicken "shredded" in a food processor.

The Rotisserie Chicken Salad with hand shredded chicken - before mixing together

Freshly mixed hand shredded chicken salad - looks good!

Chicken Salad lettuce wraps - topped with avocado and smoked paprika

Enjoy!

Leila

Delicious Health Food Store Coleslaw (A Real-Restaurant Recipe - not a Copy-Cat)

Larsen's Delicious Coleslaw

There was an herb store called Larsen's in Utah years ago that we would frequently visit. We would often get their Coleslaw salad stuffed into whole wheat pita pocket bread, topped with lots of alfalfa sprouts. Yum.

My mom was able to get their unique coleslaw recipe from them thankfully, because they are no longer there. I have always loved these grass-roots health food store cafes. I don't see them much anymore.

Anyway, here it is...


Larsen's Coleslaw Recipe:

4 c. shredded and then chopped green cabbage
3/4 to 1 c. cubed firm white mushroom caps (cut into 1/2-inch cubes), with no gills and no stems
1/2 to 2/3 c. cubed red radishes (cut into 1/4-inch cubes)
1/4 c. finely chopped sweet onion (or 1 to 2 T. regular onion)
1 c. cubed roma tomatoes (or halved cherry tomatoes), drained
Raw cheese cubes to taste
Best Foods Real Mayonnaise, to taste (or other healthy mayonnaise of choice)
Herb Salt, to taste (Spike Gourmet Natural Seasoning, by Gayelord Hauser)


Method:

In a large bowl, combine all the vegetables.
Mix in mayonnaise and herb salt to taste.
Mix in cheese, to taste
Serve and eat within 1 hour.
Serve as a filling in pocket bread halves and top with alfalfa sprouts, or serve as a side.


Variation:

2 c. medium shred and chopped green or Napa cabbage
1/2 c. finely shredded red cabbage
1/2 c. julienned peeled baby zucchini or cucumbers
1/4 c. minced sweet onion (or 2 T. regular onion)
1/4 c. diced red bell pepper
Minced hot chilies, to taste
Raw cheese, coarsely grated, to taste
Mayonnaise, to taste
Herb salt, to taste

Mix together as above.


Tip: Make it a lettuce wrap for a low-carb, gluten-free version!

Alfalfa Sprouts

Enjoy,

Leila

Exotic Thai Papaya Cucumber Salad recipe form Fiji

Exotic Thai Papaya Cucumber Salad

My family owned a lovely place in Fiji for several years. The tropical fruit, handmade fresh coconut oil, Fijian ice cream, colorful tropical flowers, fresh fish, and beautiful beaches were amazing, among other things. I would love to be there right now enjoying a baby coconut and some tree ripened mangoes, feet in the sand...

Fiji - the view from our deck

Our family has several recipes that evolved from the time my parents spent living in Fiji, that we would like to share with you on this blog. My mom is always creating, and these recipes have a Fijian, Asian, as well as an Indian influence.

You too can enjoy a taste of the islands!

This beautiful Thai salad is a great recipe to start with. it is so easy and versatile, and so fresh tasting - you will love it!



Thai Papaya Cucumber Salad Recipe:

Salad Ingredients:

Peeled Japanese cucumbers, cut into matchsticks, or julienned
Firm papaya cubes
Mung bean sprouts
Fresh chopped cilantro (lots!)
Clear noodles, prepared according to package directions (like mung bean noodles)
Slivered Napa cabbage
Red Jalapeno rings, to taste (or sweet red bell pepper slivers if you can't take the heat)
Grated carrot, a little for color, optional


Thai Dressing:

2 T. Peanut butter (if Paleo, use almond butter)
2 T. Thai fish Sauce
2 to 4 T. Agave/Vegetable glycerine mix (this sweetener recipe is on this blog), to taste
2 T. Bragg's Aminos
1/4 c. Rice oil
2 T. Fresh lime juice, to taste


Garnish:

Toasted peanuts or roasted cashews (Paleo), chopped


Method:

Prepare the above salad ingredients to fill a regular sized salad bowl, to taste.
Mix the Thai dressing ingredients together, to taste.
Pour dressing over salad and toss.
Serve immediately.


Variations:

You can omit the nut butter completely and substitute with 1 T. raw or toasted sesame tahini.

For a lighter salad, you may also omit the sesame tahini or any other nut butter and just add a teaspoon of toasted sesame seed oil. This is our favorite way to prepare this salad.

The Thai Salad before the noodles were added - you may omit the noodles if desired.

This time I used fresh rice stick noodles - They soak in boiling water 10 seconds and then they are done!

Pour Dressing over and toss well. Serve immediately.

The freshly mixed dressing.

Salad ready to serve.

Salad garnished with peanuts.

Papaya Tree

Enjoy!

Leila

Fijian flowers arranged by one of my daughters.

A delicious unique salad recipe - Easy to make and very good for you

Flaked Broccoli Stem Salad

Finally a great use for those broccoli stems you don't know what to do with. When you are preparing broccoli, reserve the stems for this salad. It's yummy. I had this salad at my parents house in 2005. It's another of my mom's creations. It is very high in fiber and makes a great lunch or side. The texture is great, and there is an array of complimentary flavors, like sweet, tangy, savory... YUM.

Look on this blog for the recipe for Dad's Dressing. It is very easy to make and is preferred for this salad.


FLAKED BROCCOLI STEM SALAD RECIPE:

1 pound raw broccoli stems, peeled and flaked into 1 1/2-inch lengths (can use a sharp vegie peeler)
1/2 to 2/3 c. cubed roma tomatoes, or 2 to 4 T. flavored sun-dried tomatoes, chopped
Pitted black olives, to taste

Dad's Dressing, to taste

Garnish: Pine nuts, "Crispy Walnuts", or Spicy Seasoned Pepitas (pumpkin seeds)


Method:

Mix up the salad to taste, toss with "Dad's dressing", and garnish as desired.
Serve immediately.



Note:

See the recipe for "Crispy Soaked Almonds", to see how to make in advance the Crispy walnuts. the process is the same. Our method makes walnuts have a much better taste and texture!

Enjoy,

Leila

Excellent Gluten Free Mexican Style Quinoa Salad - Quick & Easy

Mom's Mexican Style Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).


There are other delicious variations to this quinoa tabouli salad that I have already posted on this blog: Classic, Italian, and Oriental style.



MEXICAN  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried Mexican oregano, to taste
1 t. ground cumin, to taste
1/2 to 1 large bunch cilantro, with stems, chopped fine
1 large bunch flat-leaf Italian parsley, without coarse stems, chopped fine
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 small to medium zucchini, cubed small (about 1/4th-inch squares
1 yellow bell pepper, cored, seeded, and diced small
Minced jalapenos, to taste


Garnish:

Pepper Jack cheese, diced into small cubes
3 medium tomatoes, diced small
Kalamata olives
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.
Remember, DO NOT ADD SALT if you plan on storing any length of time



Notes:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila and Nancy

Gluten Free Italian-Style Quinoa Salad - Delicious and easy!

Mom's Italian Style Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are other delicious variations to this salad that I will be posting...


ITALIAN  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. extra-virgin olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
2 garlic cloves, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried Italian herb seasoning blend, to taste
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 small to medium zucchinis, cubed small (about 1/4th-inch squares)
1 red bell pepper, cored, seeded, and diced small, optional


Garnish:

3 medium tomatoes, diced small
Fresh grated parmesan cheese
Italian olives
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and Parmesan cheese then serve.

Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some additional dried oregano plus dried basil, to taste.


Note:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila and Nancy

A Delicious Oriental Style Gluten-Free Quinoa Salad Recipe

Mom's Oriental Style Quinoa Tabouli 

This is another fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are other delicious variations to this salad that I will post later.


ORIENTAL  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. rice vinegar, to taste
1/4 c.raw sesame oil
1/4 c. rice oil
2 t. toasted sesame seed oil, to taste
A pinch of. ascorbic acid powder (vitamin C)
2 large scallions, thinly sliced
2 T. grated fresh ginger root, to taste
2 T. toasted sesame seeds
1 large bunch flat-leaf Italian parsley, without coarse stems
2 peeled and grated organic carrots
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish when serving only because it contains salt:

Tamari soy sauce (gluten-free)


Method:

Mix all ingredients together thoroughly, adding ginger, rice vinegar and toasted sesame oil to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, season individual portions with Tamari, to taste.

Remember, DO NOT ADD SALT if you plan on storing any length of time

Plain Quinoa

Note:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila and Nancy

Amazing Quinoa Tabouli - Make ahead for quick meals

Mom's Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are delicious variations to this salad that I will post later. Note: These have now been posted:

See our Oriental-Style Quinoa Tabouli recipe.
See our Itallian-Style Quinoa Tabouli recipe.
See our Mexican-Style Quinoa Tabouli recipe.


Try this Tabouli recipe with this amazing Chicken Bake recipe HERE.


QUINOA TABOULI Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried dill weed (or fresh dill weed to taste)
2 T. dried mint leaves, crumbled (or fresh mint to taste)
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish:

3 medium tomatoes, diced small
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.
Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some dried oregano plus dried basil, to taste. Or add dried oregano plus a touch of dried tarragon (tarragon is a potent herb, so a little goes a long way).

You may also grind dill seeds in a seed mill and add a touch of the powder to your quinoa.

You may also use essential oils of dill seed and/or spearmint. Do not overdo it! Touch a clean finger to the essential oil dispenser so that you have less than a drop. Rub the oil off of your finger and onto the inside bottom of your mixing bowl before the other ingredients are added. Add the salad oil and mix well, to dilute it. You don't want an essential oil hot spot in your salad! Add the rest of the ingredients and toss well.

Note:

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!


Enjoy!

Leila and Nancy