Tag: extra virgin olive oil

Mediterranean Quinoa Salad

A protein packed salad with Mediterranean flavors – quinoa, cucumbers, tomatoes, kalamata
olives, red onion, extra virgin olive oil, fresh lemon and a little feta cheese combined makes a healthy salad with fresh clean ingredients.

I had dinner at my friend Julia’s house last week, and she made a similar salad as a side dish which she served with fish although hers didn’t have tomatoes or feta (I recall she mentioned she was out). I posted a picture of it on Instagram[1] the other day and got so many requests, most of you mentioning the feta was a must! So I made this for dinner last night, with the feta as you requested.

Have lots of leftovers so I am having a big bowl of this for lunch today! This also makes a great side dish for chicken or fish, perfect for backyard parties and BBQ’s (can’t wait for the warmer weather!) You can totally adapt this to your taste, leave out what you don’t like, add more of what you do like. Easy!

Mediterranean Quinoa Salad
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 generous cup • Old Points: 3 • Weight Watcher Points+: 5 pt
Calories: 145.5 • Fat: 8 g • Carb: 15.5  g • Fiber: 2.5 g • Protein: 4.3 g • Sugar: 0 g
Sodium: 137 mg (without the salt) • Cholest: 7.4 mg 

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/4 cup red onion, diced
  • 1/2 – 3/4 lemon, squeezed
  • 1/4 cup (about 10) kalamata olives, pitted and sliced
  • 2 tbsp extra virgin olive oil
  • 2 cups cucumber, peeled and diced (from 1 English)
  • 1 cup cherry tomatoes, quartered
  • 1/3 cup crumbled feta
  • salt and fresh pepper, to taste

Directions:

Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.

Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.

While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.  

Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Makes over 6 1/4 cups.

If you like this salad, you may also like:

Southwest Black Bean Quinoa Medley[2] from Skinnytaste
Quinoa Salad with Black Beans, Corn and Tomaotes[3] Simply Recipes
Spinach Quinoa Salad with Roasted Grapes, Pears and Almonds[4] Two Peas and A Pod
Quinoa Salad with Avocado, Radishes and Cucumber[5] Kalyn’s Kitchen

References

  1. ^ Instagram (instagram.com)
  2. ^ Southwest Black Bean Quinoa Medley (www.gordon-ramsay-recipe.com)
  3. ^ Quinoa Salad with Black Beans, Corn and Tomaotes (www.simplyrecipes.com)
  4. ^ Spinach Quinoa Salad with Roasted Grapes, Pears and Almonds (www.twopeasandtheirpod.com)
  5. ^ Quinoa Salad with Avocado, Radishes and Cucumber (www.kalynskitchen.com)

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Pasta alla norma

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This traditionally Sicilian dish, supposedly named after Bellini’s opera ‘norma’. It offers a great vegetarian recipe; simple and with only a few ingredients but full of authentic Italian flavour. Ricotta salata, a fantastic dry salted ricotta is traditionally used for its pungent crumbly texture, but feta would substitute well, as would parmesan as we’ve done. It’s a super speedy nutritious meal to have on the dinner table in no time.

  • Serves: 4-6

  • Prep time: 10 mins

  • Cooking time: 20 mins

  • Total time: 30 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you want a smoother sauce, blitz up the tinned tomatoes in a blender before adding to sauce. Alternatively try using tinned passata.

Ingredients

  • 2 aubergines, cubed
  • 2tbsp extra-virgin olive oil
  • 1tbspdried oregano
  • 1tsp dried chili flakes
  • 2 cloves of garlic, peeled and finely sliced
  • Large bunch of fresh basil, torn
  • 2 cans chopped tomatoes
  • Salt and freshly ground black pepper
  • 1 500g pack of dried penne
  • Parmesan cheese, for garnishing

Method

  1. First, fry the cubes of aubergines in batches in a hot pan adding oil as needed. Once all cooked, transfer to one pan and add garlic and cook for further 2mins. Sprinkle over oregano and chilli flakes. Add tomatoes and simmer for 10-15mins until thickened. Add half the torn basil leaves and take off heat. Set aside.
  2. Meanwhile cook spaghetti according to packet instructions and strain, reserving a cup full of the cooking water.
  3. Add spaghetti to pan of sauce and mix to coat well, adding the cooking water if needed to loosen. Serve in bowls with extra basil torn over the top and a grating of fresh parmesan.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Harissa Eggs in Purgatory

This simple egg dish, simmered in a fiery tomato sauce can feel like heaven if you need a quick inexpensive meal with a kick.

I bought a jar of Mina Harissa[1] on Amazon[2], a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want, and my first thought was Eggs in Purgatory. It’s spicy and flavorful, made of a blend of six simple ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar and salt which also comes in a paste.

This is the type of dish you can have for breakfast, lunch or dinner (Hello Meatless Mondays). Serve with with crusty bread, or any type of grain and call it a meal or double the portion and skip the starch if you are following a low carb or paleo diet.

Harissa Eggs in Purgatory
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 egg with sauce • Old Points: 2 • Weight Watcher Points+: 2 pt
Calories: 102.5 • Fat: 5 g • Carb: 5  g Fiber: 1.5 g • Protein: 7 g • Sugar: 2 g
Sodium: 253 mg (without added salt) • Cholest: 175.0 mg

Ingredients:

  • 1/2 tsp olive oil
  • 2 tbsp minced red onion
  • 14.5 oz can petite tomatoes
  • 2 tbsp prepared Harissa (I used Mina) or more if you like it spicier
  • 4 large eggs
  • salt and pepper, to taste
  • 1 tsp fresh chopped parsley or chives

Directions:

Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve.

References

  1. ^ Mina Harissa (www.amazon.com)
  2. ^ Amazon (www.amazon.com)

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