Tag: red onion

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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Naked Turkey Bruschetta Burger

Lean, delicious, juicy turkey burgers made with zucchini and topped with a summer garden tomato bruschetta topping over a bed of baby arugula – no bun required!

Last week I went out to dinner with the girls and we went to this great little neighborhood spot. My girlfriend ordered the special, the bruschetta burger. Hers was a beef burger, but that inspired me to make this lighter version which turned out delicious. For the turkey burger, I went with my skinny turkey burger recipe I posted a few years back, it’s made with shredded zucchini which gives it lots of moisture and great flavor. They are delicate, so I prefer to make them on a skillet instead of the grill.

This is the perfect summer meal for under 300 calories, especially if you have lots of tomatoes in your garden. You can easily make these vegetarian by using a boca burger or veggie burger of your choice. By the way the lovely fork is by For Such A Time Designs[1]. Hope you enjoy!

Naked Turkey Bruschetta Burgers
gordon-ramsay-recipe.com
Servings: 5  • Size: 1 burger  • Old Points: 6 pts • Weight Watcher Points+: 7 pt
Calories: 288 • Fat: 14 g • Carb: 10 g • Fiber: 2 g • Protein: 27 g • Sugar: 0 g
Sodium: 169 mg (without the salt) • Cholest: 10 mg

Ingredients:

  • 1/4 cup chopped red onion
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, chopped
  • 3 oz part skim mozzarella, diced

For the turkey zucchini burgers:

  • 1.25 lbs 93% lean ground turkey
  • 1 small zucchini, grated (1 cup, or 5 oz)
  • 1/4 cup seasoned whole wheat breadcrumbs
  • 1 clove garlic, grated
  • 1 tbsp red onion, grated
  • salt and fresh pepper
  • oil spray

For serving:

  • 2 medium tomatoes, sliced into 10 thin slices
  • 4 loose cups baby arugula

Directions:

Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.

Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.

Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.

To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don’t forget to add the cheese), serve right away.

References

  1. ^ For Such A Time Designs (www.etsy.com)

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Canned Tuna Ceviche

Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado – so good!

A high school friend (hi Cynthia!) actually gave me this idea. She had it while vacationing in Guatemala and shared the idea with me when she returned. When I read the email, I thought it was brilliant! It’s basically a poor man’s ceviche.

Now don’t get me wrong, I LOVE a good fresh ceviche made raw fish or seafood. It’s actually one of my favorite things to eat. I actually shared a recipe here of Ceviche in Cucumber Cups[1] or this ceviche-like Zesty Lime Shrimp and Avocado Salad[2]. But when you need a quick lunch using pantry ingredients, this is great and it’s inexpensive, low-carb, paleo-friendly, dairy-free and gluten-free!

For presentation, I put the ceviche tuna into the can to use as a ring mold, then inverted it onto my plate; completely optional of course! Topped with fresh avocado, this was filling and delicious.

Canned Tuna Ceviche
gordon-ramsay-recipe.com
Servings: 2 • Size: 3/4 cup tuna, 1/4 avocado  • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 8 g • Carb: 9 g • Fiber: 3 g • Protein: 15 g • Sugar: 1 g
Sodium: 187 mg (without salt) • Cholesterol: 26 mg

Ingredients:

  • 2 tbsp minced red onion
  • 1 to 1 1/2 limes
  • kosher salt and freshly ground black pepper, as needed
  • 1 tsp olive oil
  • 1 (7 oz) can chunk white albacore tuna packed in water, (5.1 oz drained)
  • 1 medium seeded plum tomato, finely diced
  • 2  tbsp chopped cilantro
  • 1 jalapeño, minced (keep seeds for spicy) or you can use pickled
  • 3 drops Tabasco sauce (optional)
  • 2 oz sliced avocado (1/2 medium haas)

Directions:

In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.
Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using. Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).

Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend. To serve, top with fresh sliced avocado and serve.

References

  1. ^ here of Ceviche in Cucumber Cups (www.gordon-ramsay-recipe.com)
  2. ^ Zesty Lime Shrimp and Avocado Salad (www.gordon-ramsay-recipe.com)

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