Mediterranean Quinoa Salad
Ingredients:
1 cup quinoa
1 ½ cups water
1 cucumber, diced
1 cup cherry tomatoes, halved
½ cup Kalamata olives, sliced
¼ cup red onion, finely chopped
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Instructions:
Rinse the quinoa under cold water, then combine it with water in a saucepan. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it cool.
In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, olives, red onion, feta cheese, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss until well combined.
Cover the salad and refrigerate for at least 30 minutes before serving.
Caprese Sandwich
Ingredients:
1 baguette, sliced
2 large tomatoes, sliced
1 ball fresh mozzarella cheese, sliced
½ cup fresh basil leaves
2 tablespoons balsamic glaze
Salt and pepper to taste
Instructions:
Lay out the baguette slices and layer with tomato slices, mozzarella slices, and basil leaves.
Drizzle balsamic glaze over the top of each sandwich and season with salt and pepper.
Top each sandwich with another slice of baguette to complete the sandwich.
Wrap sandwiches individually in parchment paper or foil for easy transportation.
Chickpea Salad Wraps
Ingredients:
1 can chickpeas, drained and rinsed
1 avocado, mashed
¼ cup red onion, finely chopped
¼ cup celery, finely chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1 teaspoon cumin
Salt and pepper to taste
Tortillas or lettuce leaves for wrapping
Instructions:
In a large bowl, mash the chickpeas with a fork until slightly chunky.
Add mashed avocado, red onion, celery, cilantro, lime juice, cumin, salt, and pepper to the bowl. Stir until well combined.
Spoon the chickpea salad onto tortillas or lettuce leaves and wrap tightly.
Slice the wraps in half and secure with toothpicks for easy serving.
Fruit Salad with Honey-Lime Dressing
Ingredients:
2 cups mixed fresh fruit (such as strawberries, blueberries, grapes, and pineapple), chopped
2 tablespoons honey
1 tablespoon lime juice
Zest of 1 lime
Fresh mint leaves for garnish
Instructions:
In a large bowl, combine mixed fruit.
In a small bowl, whisk together honey, lime juice, and lime zest to make the dressing.
Pour the dressing over the fruit and toss gently to coat.
Garnish with fresh mint leaves before serving.
Vegetarian Sushi Rolls
Ingredients:
Sushi rice
Nori seaweed sheets
Assorted vegetables (such as cucumber, avocado, carrot, bell pepper, and tofu), thinly sliced
Soy sauce and wasabi for dipping
Instructions:
Prepare sushi rice according to package instructions and let it cool to room temperature.
Place a sheet of nori seaweed on a bamboo sushi mat.
Spread a thin layer of sushi rice evenly over the nori, leaving a small border around the edges.
Arrange sliced vegetables and tofu in a line across the center of the rice.
Using the sushi mat, roll the nori tightly around the filling, pressing gently to seal.
Slice the sushi roll into bite-sized pieces using a sharp knife.
Serve with soy sauce and wasabi for dipping.
