I’ve been waiting for the sun for quite some time now. It finally came out today. I am grateful for the sun because It gives inspiration & happiness in ways which nothing materialistic can give us. I mean, I can’t think of much that can make my 8 am Physical Chemistry class better. Coffee does make it somewhat tolerable, but the sun makes each tick of the second hand move that much faster.
My lecture this morning went by incredibly fast, maybe, because my walk to class was breathe taking.
It wasn’t warm out today, but the sun made me crave something light, summery & refreshing.
I decided that a Smoked Salmon & Pear salad would match with the weather nicely. I accompanied this salad with a Orange-Lemon dressing .
I can’t describe how satisfying this salad is. There are only a few ingredients & they all pair perfectly together. The pear is crisp & wonderful while the salmon is delicate and light. I added some finely sliced red onions to give a bit of sharpness to the end of each bite.
What You Will Need
70 g smoked salmon
1/4 cup red onions, thinly sliced
1/2 cup spinach
1/4 cup crisp pears, thinly sliced (I used apple pears)
Orange- Lemon Dressing
Juice of 1 orange
Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper
1/4 cup white vinegar
1/4 teaspoon sugar
On plate, lay evenly the spinach, red onions, pears & smoked salmon. Next, in a bowl,combine all the dressing ingredients together and whisk until smooth. Drizzle on the dressing just before serving.
Rain is gloom & sunshine is happiness. Thanks for coming out today.
Fairmont Hotel Vancouver, Ahi Tuna Noodle Salad. $32
Cilantro, Lime, Papaya Salsa, Sesame Soy Vinaigrette
When thinking about good eats in Vancouver- The Fairmont Hotel is usually never considered. However, it should be given some credit! This salad did great things to my day! The Ahi Tuna was a perfect medium and the ginger and mango combination was extremely successful. It is by far one of the best salads I have ever had. Though, as it should be, at a mere 32 dollars! Yikes! The price is shocking and is perhaps the sole reason I haven’t gone back weekly (yes, it was that good!). I would only recommend this salad if you are being treated or if you have a money tree in your back yard.
This Curried Quinoa Salad is perfect for those of you who are busy and on the go. The recipe takes less than 20 minutes and stores very well in the fridge. It is a great to-go lunch & extremely healthy. It is very similar to Middle Eastern Tabouleh, however, I substituted quinoa for bulgar and played with some Indian flavors to give this salad a warmer feel.
What You Will Need
Tomatoes, Cucumbers, White Beans, Dill, Mint
Don’t be afraid to play around with your spice rack. I used Indian flavors to give this salad a warm feel.
:Cayenne Pepper, Cumin, Ground Tumeric, Medium Curry Powder
1 cup Quinoa
1/2 cup Tomatoes, Cucumbers, White Beans
1/4 Mint & Dill
Dash of: Cayenne Pepper, Cumin, Ground Tumeric, Medium Curry Powder
Cook your Quinoa according to the packaging; the rule of thumb is usually double the water.
One your Quinoa is cooked (usually 15 minutes) transfer to a frying pan and on low heat add a dash of cayenne, cumin, turmeric & curry powder. Give it a gentle mix.
Turn off heat. Transfer to to a bowl and add your herbs & vegetables
Drizzle with olive oil and lemon juice
The great thing about this salad is its versatility. You don’t need to make a trip to the grocery store if you don’t have one of the ingredients; play with what you got in your fridge!
You can use almost any vegetable, grain or bean in this salad. I used white beans solely for the color! Couscous or Bulgar can also be substituted for the Quinoa- however, keep in mind that Quinoa is an extremely healthy super grain (..and not considered a carb!). It is high in fiber and is a complete protein (9 essential amino acids) -so it is not only much better for you but it will also keep you full for a longer period of time!
And…Voilla! Curried Quinoa Salad
Tip: If you are not planning on finishing this salad in one day- then avoid drizzling the olive oil & lemon juice on the entire dish. The salad will keep much longer in the fridge without the dressing. If you are planning to take this as a to-go lunch- add the dressing to the bottom of the tupperware and then add the salad over top. Give it a quick shake right before you devour =).