Tag: red onion

Quinoa Chickpea and Avocado Salad

Garbanzos, avocado, quinoa, cucumbers, tomatoes, red onion, lime juice and cilantro – this flavorful vegetarian salad is loaded with protein, fiber and healthy fats. Chickpeas (garbanzo beans) are my new favorite legume. I only recently started liking them in my salads, but now I can’t get enough. Using dried garbanzos taste better than canned, but for speed and convenience, canned is perfectly fine here. This is also vegan, gluten-free and dairy-free and under 250 calories.

I don’t know about you, but I’m counting the days until summer (54
days to go!!) Living near the ocean, nothing makes me happier than
having my feet in the sand with a good book or magazine. But that also
means bathing suit shopping (ugh!) and exposing a lot more skin than I did all winter. My
solution – eat more salads (and of course exercise)!

This salad is perfect for lunch, you can make it ahead, leaving the cucumbers and avocado out, and add the just before your ready to serve.

Quinoa Chickpea and Avocado Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/4 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 248 • Fat: 7 g • Carb: 41 g • Fiber: 8 g • Protein: 9 g • Sugar: 1 g
Sodium: 403 mg (without salt)

Ingredients:

1 cup quartered grape tomatoes
15 oz can garbanzo beans, rinsed and drained
1 cup cooked quinoa
2 tbsp red onion, minced
2 tbsp cilantro, minced
1 1/2 limes, juice of
kosher salt and fresh pepper, to taste
1 cup diced cucumber
4 oz diced avocado (1 medium hass)

Directions:

Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado.

Makes 5 cups.

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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

^{^} Mina Harissa (www.amazon.com)
^{^} Amazon (www.amazon.com)

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Black eyed Pea Dip

Ring in the New Year with this quick and easy black-eyed pea dip!

For those of you who believe eating black eyed peas in the New Year
will bring you luck (and we can certainly all use a little more luck) this healthy bean salad is for you! Whether you eat this as a salad or serve it as a dip with some baked chips, the zesty flavors in this salad is sure to turn you into a fan of black-eyed peas.

I tested this out on my friends this weekend and it got a thumbs up from everyone. The earthy taste of the beans are balanced with sweet corn, avocado, lime juice, garlic and cilantro to brighten them up. Wishing everyone a Happy New Year!

Black Eyed Pea Dip

gordon-ramsay-recipe.com

Servings: 12 • Size: 1/3 cup • Old Points: 3 • Weight Watcher Points+: 3 pt

Calories: 107 • Fat: 4 g • Carb: 15 g • Fiber: 4 g • Protein: 4.5 g • Sugar: 1 g

Sodium: 65 mg • Cholest: 0 mg

Ingredients:

15 oz canned no salt black eye peas (Eden)
2 cloves garlic, crushed or minced
3 tbsp fresh lime juice (from about 1 1/2 limes)
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp kosher salt
1 cup cooked corn, fresh or frozen, thawed
1 cup cherry tomatoes, quartered
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 jalapeño, seeded and diced (optional)
1 medium avocado, diced

Directions:

Rinse and drain the black eyed peas in a colander.

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.

Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.