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Parsley and Icing

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Healthy Cranberry Quinoa Salad

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A bowl of healthy cranberry quinoa salad.

Here is a quinoa salad that is as delicious as it is beautiful. Full of fresh flavor and crunchy and chewy texture, everyone loves this healthy cranberry quinoa salad! Whether you make it for a weeknight dinner or as part of your holiday table, it’s a flavortul, healthy side.

Nutrient-rich quinoa is an awesome weeknight side to fish or other protein. It’s delicious and easy to cook up in some water or broth with just the simple addition of salt and pepper. You can imagine how tasty quinoa becomes when it’s mixed with vegetables, pumpkin and sunflower seeds, chewy cranberries and is coated in a fresh, vibrant lemon dressing!

A bowl of chopped tomatoes, carrots, onions.

To make this salad, start by cooking the quinoa. While it’s cooking, chop the vegetables. Aim to chop the vegetables and finely as possible so that you get bits of each vegetable with every forkful. I typically use one whole small onion, but anything from half a small onion to a whole small onion is delicious.

Once the veggies are all chopped, add the cranberries, pepitas and pumpkin seeds. Next, whisk up the dressing. I prefer the dressing with olive oil, but have made it with vegetable oil before and it works. Lemon-olive oil dressing is one of my favorite dressings. This dressing ups the lemon flavor by including fresh lemon zest!

Fresh lemon olive oil dressing, quinoa and vegetables.

The last step in this easy recipe is to add the cooked quinoa. Make sure to give all the ingredients a good stir so that all the flavors are well combined!

A bowl of healthy cranberry quinoa salad with lemon olive oil dressing.

I wish I could say what my favorite part of this healthy cranberry quinoa salad is, but I’m a little obsessed with everything about it. From the fresh dressing to the combination of chewy and crunch bites, it’s a gorgeous looking, super interesting and super tasty salad!

For more delicious, healthy salads, try my:

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Healthy cranberry quinoa vegetable salad with lemon dressing.

Healthy Cranberry Quinoa Salad

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
  • Category: Salads
  • Method: Stovetop
  • Cuisine: Mediterranean
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Description

This healthy cranberry quinoa salad recipe makes the best side dish! Full of vegetables, cranberries, seeds and a fresh lemon dressing, it’s easy and tasty. Gluten free and vegan!

Scale

Ingredients

FOR THE QUINOA

  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon salt

FOR THE VEGETABLES AND SEEDS

  • 1/2 to 1 small onion, finely chopped
  • 1 stalk celery, chopped plus 2 tablespoons finely chopped celery leaves
  • 1 medium carrot, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 3/4 cup dried cranberries
  • 2 tablespoons pepitas
  • 2 tablespoons raw sunflower seeds

FOR THE DRESSING

  • 1/4 cup lemon juice
  • 1/4 teaspoon lemon zest
  • 1/4 cup plus 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Rinse the quinoa then place it in a saucepan with the water and 1/4 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cook 15 minutes or until all the water has been absorbed. Remove from heat and cover. After five minutes, fluff the quinoa and set aside.
  2. To a large bowl, add the onion, celery and celery leaves, carrot, red pepper, cranberries, pepitas and sunflower seeds.
  3. Whisk the ingredients for the dressing together and pour over the vegetables. Stir in the quinoa and mix well until quinoa and vegetables are coated in the dressing. Serve cold or at room temperature.

Keywords: quinoa, salad, side dish, cranberries, healthy, lemon dressing, seeds

Green Salad with Healthy Yogurt Dressing

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a close up picture of a large white bowl with green salad and creamy yogurt dressing

Can you believe you can make a refreshing, flavorful salad dressing using mainly yogurt!? Being that yogurt is both creamy and tangy, it makes sense. You’ll love the simplicity of both the flavor and the actual recipe in this Green Salad with Healthy Yogurt Dressing.

a close up of chopped romaine lettuce with shredded carrots and green onions and red peppers

I have some students to thank for this recipe! I met two sisters from Afghanistan while student teaching at a high school in Connecticut . One day after giving them (and their mom and brother) a ride to Walmart to buy a TV, they invited me for lunch. They showed me how to make Ashak and this salad and we spent the afternoon watching Bollywood movies on their new TV. I love that this salad always reminds me of that day!

When I want a delicious, creamy dressing that I can throw together, I go for this simple yogurt dressing. It literally involves dumping some yogurt in a bowl, adding some salt and pepper and herbs and (when I feel like it) a little garlic that’s it.

yogurt with dried parsley and mint on top of it in a bowl

You just stir the yogurt, herbs, garlic, salt, and pepper together and you’re ready to dress your salad. I love it with romaine lettuce, but it works with any greens. You can also substitute chives or onions for green onions.

a mixing bowl with yogurt and dried herbs in it

This salad is delicious as is, but can be turned into a meal or heartier salad if you like. I usually make this salad alongside grilled chicken or beef, but if you’re not serving it along with meat, there are other ways to make it a bit more substantial. Some things you can add are:

  • grilled chicken
  • feta cheese (as listed in the recipe below)
  • chick peas
a large white bowl with green salad and creamy yogurt dressing and three forks and small white plates next to it

If you love a good salad recipe, check out my:

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Green Salad with Healthy Yogurt Dressing

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4–6 servings 1x
  • Category: Salad
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Description

You’ll love how simple this Green Salad with Healthy Yogurt Dressing recipe is! Toss the ingredients together in minutes and enjoy a fresh, delicious salad with homemade dressing! 

Scale

Ingredients

FOR THE SALAD

  • 1 head romaine lettuce, chopped
  • 2 green onions, chopped
  • 1 carrot, grated into 1 ” strips using a vegetable peeler
  • 1 bell pepper, any color, chopped
  • 1/2 cup feta cheese, crumbled

FOR THE DRESSING

  • 1 1/2 cups yogurt
  • 1 small clove garlic, minced (optional)
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • 1 teaspoon dried mint (or 1 tablespoon fresh)
  • 3/4–1 teaspoon salt
  • pepper to taste

Instructions

  1. In a large bowl, combine the vegetables and feta cheese. 
  2. In a medium-sized bowl, mix the yogurt, garlic (if using), herbs, salt and pepper. 
  3. Pour dressing over salad and mix to coat. 

Keywords: healthy salad, dressing, yogurt, mint, parsley

Shrimp Salad with Avocado and Mango

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a large bowl of shrimp salad with avocado, mango, green peppers, tomatoes, celery and parsley and lemons in the background

This gorgeous Shrimp Salad with Avocado and Mango recipe is hearty yet light and impressive yet easy to make! Ready in twenty minutes, it’s ready to star as a healthy main dish. It’ll also lighten up any lunch or dinner table as an eye catching side.

an avocado cut in half and diced next to a large bowl of chopped vegetables

COMBO INSPO

One of the best tagines I had when I lived in Morocco was a unique stew with shrimp and mangoes. I wouldn’t have thought of those two together, but the combination made perfect sense once I tried it! Both have a lightness and healthiness to them. I loved that bright fresh look and taste of the mango with the light yet filling shrimp.

The shrimp-mango tagine is great in cooler months, but this salad is the answer to my summertime shrimp-mango cravings! To this tasty duo, I add avocado, more fresh veggies and my favorite lemon-olive oil dressing.

COLOR AND HEALTH

Whether you make it for a crowd or as a quick weeknight meal, the colors in this dish will brighten up your table! It literally looks like summer to me and makes me feel healthy and happy just looking at it.

The colors give this salad an “eat the rainbow” vibe. The vibrant and varied colors are definitely indicative of all the health benefits packed in each ingredient and of the salad as a whole.

a small white bowl of lemon olive oil dressing with garlic and a small whisk in it and a large bowl of shrimp, avocado, green peppers, tomatoes

MAKING IT

Since it’s a salad, I cook the shrimp first to allow them time to cool. You can use any size shrimp. I use medium (31-40 Count), but you can use something smaller or larger. If you use jumbo shrimp, I recommend chopping them once they’re cooked so that they’re bite sized.

After you prep your shrimp, pat them dry with paper towels. Drying them will help the olive oil mixture to better coat to them. Toss your shrimp with the olive oil, salt, pepper and whatever dried herbs or spices you choose. I like 1/4-1/2 tsp of herbs or spices to my shrimp. For this recipe, I used dried oregano, but you can also use a combo of paprika and cumin, or a spice mix such as Old Bay or Cajun spice.

The shrimp cook up in minutes. While they cool, whisk the dressing together and chop the mango and vegetables. In addition to changing up the herbs and spices added to the shrimp, you can also change up the veggies. Cucumber and fresh roasted corn also add awesome color and fresh flavor!

a large white bowl with grilled shrimp, mango, avocado, tomatoes, celery and parsley salad with a lemon in the background

You’ll love how easy and versatile this Shrimp Salad with Avocado and Mango is. It’s quickly become one of my favorite go-to summer meals. I can also see myself making it in the winter when I’m craving a taste of summer!

a large white bowl of shrimp salad with chopped green peppers, parsley,mangoes, tomatoes,

FOR MORE DELICIOUS SALAD RECIPES, CHECK OUT MY:

CRANBERRY FETA SALAD

ROSE WATER QUINOA SALAD

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a large white bowl of shrimp salad with avocado and mango and a lemon next to it

Shrimp Salad with Avocado and Mango

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4–6 servings 1x
  • Category: Main dishes, Salads
  • Cuisine: American
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Description

It’s hard to believe this fresh, delicious Shrimp Salad with Avocado and Mango is both easy and healthy! Make it in minutes and enjoy it for lunch or dinner!

Scale

Ingredients

  • 1 avocado, diced
  • 1 mango, diced
  • 2 tomatoes, chopped
  • 1 cup celery, chopped
  • 1/2 green pepper, chopped
  • 1/2 cup green onions, chopped (about two green onions)
  • 1/4 cup parsley, finely chopped
  • 1 lb medium raw shrimp, peeled and deveined
  • 1/4 tsp dried oregano (optional)
  • 1 clove garlic, chopped
  • 2 tbsp olive oil
  • salt and pepper

FOR THE DRESSING

  • 3 tbsp lemon juice
  • 4 tbsp olive oil
  • 2 cloves garlic, chopped
  • salt and pepper

Instructions

1. Combine the shrimp, garlic, oregano, olive oil, salt and pepper in a bowl. Mix well to make sure shrimp is well coated.

2. Arrange the shrimp in a single layer in a large skillet over medium heat. Cook for 2-3 minutes, until the shrimp becomes pink. Flip and cook 1-2 more minutes on the other side until shrimp are cooked through. Remove from heat and set aside.

3. In a smaller bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Set aside.

4. Combine the avocado, mango, tomatoes, celery, pepper, green onions, and parsley in a large bowl. Add the dressing and shrimp and mix well.

Notes

The dried oregano with shrimp is optional. I also like using the 1/4 tsp paprika with 1/4 tsp cumin or 1/4-1/2  tsp Old Bay or Cajun Seasoning.

Keywords: shrimp, healthy, salad, summer, dinner, lunch

Healthy Red and Green Cabbage Slaw with Raisins and Apples

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A beautiful red cabbage slaw with flecks of carrot and apple and plump raisins in a large white bowl on a wooden table with four turkey burgers on a white plate and a small white plate next to the turkey burgers with sliced tomatoes and lettuce on it and a bread tin lined with parchment paper and full of brioche hamburger rolls

This creamy, fresh Healthy Red and Green Cabbage Slaw with Raisins and Apples is summer in a dish. I always crave fresh, fun, festive food in the summer since it’s such a short season here in Canada/Northern New York. This side is perfect for summer and can be enjoyed year round. It stays tasty for days and adds a burst of color and flavor to your table!

COLOR AND FLAVOR!

I first made this Healthy Red and Green Cabbage Slaw with Raisins and Apples for my brother’s outdoor August birthday party. I wanted something special, colorful, and delicious to help us celebrate. This unique slaw has both green and red cabbage, but the red cabbage definitely takes over in the color department! I looked for solutions for this, but realized I liked that unique pink color that kept developing every time I made it. (Even though you can’t see the green cabbage, I like having it in there for the added health benefits!) The red onion, carrots, apples, and raisins also add pops of color.

This side dish is literally drenched in fresh flavor. It’s a moist but not soggy slaw that’s full of juice from all the fresh ingredients. Lemon juice, grated celery, and grated Granny Smith apples lend juicy wet flavor! The mustard and apple cider vinegar in the dressing also add a nice tangy zest and the raisins round it all out with their sweetness. You’ll love how the raisins plump up as they soak up some of the flavor of the dressing! It adds so much flavor to whatever dishes it’s served alongside!

FRESH, CREAMY DRESSING

The first thing I do when making this Healthy Red and Green Cabbage Slaw with Raisins and Apples is make my dressing. The mayo and sour cream are what takes this from healthy to healthyish, but I love the creamy flavor and texture it adds. The lemon juice, apple cider vinegar and Dijon mustard add a bit of brightness and tang. Once you get the dressing mixed together, it’s time to prep your fruits and veggies!

a white bowl with mayonnaise, sour cream, Dijon mustard and apple cider vinegar and lemon juice in it and a half juiced lemon next to it and some metal measuring spoons on a cutting board

PREPPING THE VEGGIES

I use my food processor to shred my cabbages, carrots, celery, and apples. I shred pretty much everything but the onions and raisins. Shredding everything does make the salad a bit juicier, but all that juice equals flavor to me. If you prefer a little less juice, the celery and Granny Smith apples could be chopped rather than shredded. It’ll be delicious either way!

an overhead view of a shiny metal food processor on the left and a big mixing bowl with washed and cut green cabbage, two celery stalks, and chopped carrots in it

If you don’t have much time, you can buy a 12-ounce bag of slaw mix along with a bag of shredded carrots and then shred and add your shredded red cabbage to the mix. If you don’t have a food processor, you can use a grater, mandoline or a sharp knife work just fine.

HANG OUT IN THE FRIDGE

Like most cole slaws, it’s a good idea to let the flavors develop and come together in the fridge for at least an hour. This salad gets better with time, so this slaw makes delicious leftovers.

a large white bowl filled with red cabbage slaw and flecks of shredded carrot and plump raisins and a spoon in it on a wooden table and a bread tin lined with parchment paper and brioche rolls and a white plate with lettuce and tomatoes in the background behind the bowl of slaw

You’ll love the color this adds to your table and how it wakes up your taste buds. It’s full of brightness and freshness just like summer!

Try more of my favorite salad recipes:

Fresh Tomato, Pepper and Onion Salad with Mint

Cranberry Feta Salad

Rose Water Quinoa Salad

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a large white bowl full of red and green cabbage slaw with flecks of apple and carrots and a bread tin lined with parchment paper and full of brioche rolls in it in the background

Healthy Red and Green Cabbage Slaw with Raisins and Apples

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 15
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 to 10 servings 1x
  • Category: Salads, Sides
  • Cuisine: American
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Description

This fresh, healthy slaw recipe is packed with red and green cabbage, carrots, celery, red onion, green apples, and raisins and has a creamy, tangy mustard-lemon mayonnaise. 

Scale

Ingredients

  • 1/4 head green cabbage, shredded
  • 1/2 head red cabbage, shredded
  • 2 medium carrots, grated and shredded
  • 2 branches of celery, shredded or finely chopped
  • 2 Granny Smith apples, cored and shredded or finely chopped
  • 1 small red onion, finely chopped
  • 1 cup raisins (any type)

DRESSING

  • 1 cup mayonnaise 
  • 1/4 cup sour cream
  • 1/2 lemon, juiced
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp-1 tbsp sugar (optional)
  • salt and pepper to taste 

Instructions

  1. In a large bowl, whisk together the lemon juice, apple cider vinegar and sugar (if using) until dissolved. Add the mayonnaise and sour cream then add salt and pepper to taste.
  2. Add the cabbage, carrots, celery, red onion, apples and raisins to coat well. Cover and let sit at least 1 hour.

 

Keywords: slaw, coleslaw, side dish, salad, cabbage, raisins, Granny Smith apples

Fresh Tomato, Pepper, and Onion Salad with Mint

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This Fresh Tomato, Pepper, and Onion Salad is a perfect example of the simple, fresh, delicious taste that I love about Mediterranean cuisine. When I think of Tunisia, I think of friendly people, miles of Mediterranean beaches, fields of parsley and this Fresh Tomato, Pepper and Onion Salad, also known as Selata Tounsiya!  It’s hard to go anywhere in the tiniest and northernmost country in Africa without coming across this salad. It’s on pretty much every menu in the country and is a go-to recipe for most families.

Fresh Tomato, Pepper and Onion Salad is one of those salads that works with everything and is liked by everyone. It goes great with grilled meats and is also tasty scooped up as a salsa with some chips. However you serve it, you’ll love the taste of the fresh veggies bursting with flavor from the addition of olives, green apple, and mint!

a wooden cutting board with bits of chopped tomatoes and peppers and pitted green olives

Another cool thing is that this Tomato, Pepper and Onion Salad is easy and throw together. It’s just a matter of combining a few chopped vegetables with a four ingredient dressing (vinegar, olive oil, salt and pepper) and the ingredients are things I typically have on hand in my fridge and pantry.

a bag of green olives in a bowl a colander with two tomatoes a pepper and a green apple, a bag of dried mint, an onion, a lemon and olive oil on the counter and a kitchen towel

When I was teaching English in Tunisia, I used to go for lunch in a little sandwich shop where I’d sometimes get a grilled chicken sandwich with a little harissa, this Tomato, Pepper and Onion Salad and fries IN it. Yep- the salad and fries IN the baguette with the chicken and it was amazing!

Variations/Additions

There are a few popular additions that I’ve seen to this salad that you can definitely add to yours. Most of the additions are for added protein- all of which are tasty! Veggie wise you can add a chopped cucumber and/or a red pepper in addition to the green pepper. Protein wise, my favorite is the addition of a can of tuna (tuna in oil preferred but optional!) Other hearty ingredients you can add with or without the tuna are eggs (two hard boiled eggs quartered or sliced and added to the finished salad) and cheese.

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chopped tomatoes, green peppers, onions, olives with a spoon in it

Fresh Tomato, Pepper and Onion Salad

  • Author: Natalie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Category: Salads
  • Cuisine: Vegetarian, Mediterranean
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Description

This Fresh Tomato, Pepper and Onion Salad with Mint is bursting with Mediterranean flavors! It’s delicious as a salad or salsa.

Scale

Ingredients

  • 2 tomatoes, finely chopped
  • 1 small onion,  chopped
  • 1/4 cup olives, green or black, pitted and chopped
  • 1 green pepper, chopped
  • 1/2 an apple (Any kind is delicious but I prefer Granny Smith apples)
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • A pinch of dried mint
  • Salt and pepper 
  • 1 lemon (cut into wedges for serving) 

Instructions

1. Combine all the chopped vegetables in a large bowl.

2. Whisk together the vinegar and olive oil pour over the vegetables. Season with salt, pepper and mint.

3. Mix and serve!

Keywords: Tomato, Onion, Peppers, Olives, Mint, Salad

Shakshuka with Tomatoes and Roasted Peppers

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a bowl of shakshuka salad with stewed tomatoes and roasted peppers with a large spoon in it and a plate with a tomato and a green pepper on it and a basket of baguette pieces in it

Shakshuka is a colorful, hearty, vegetable dish made with roasted peppers, stewed tomatoes, spices, and herbs. There are lots of tasty versions of shakshuka, but my preference will always be this traditional Shakshuka with Tomatoes and Roasted Peppers Recipe that I learned to make in North Africa!

BREAKFAST, LUNCH AND DINNER

I used to love seeing this red and green colored salad get carried out of kitchens at lunch time in Morocco. Spelled out as tchoutchouka in Morocco, shakshuka is one of the main go-to salad in North Africa that’s typically served at lunch time. It was a little surprising to see as a breakfast item in cafes in Boston a few years ago. I had moved there after living in Morocco and Tunisia.

Shakshuka with eggs sounded strange to me at first, but now love it and especially like how the eggs soak up the sauce when cooked in it! There’s nothing like scooping up the tomatoes, peppers and eggs with crusty bread and I now eat Shakshuka for breakfast, lunch, and dinner! It’s even an awesome picnic salad because it’s good hot, cold, or at room temperature!

fresh shakshuka salad with stewed tomatoes and roasted peppers and garlic with two eggs cooking on it in a pan

TRADITIONAL METHOD

Now that I’ve made an argument for the tastiness and versatility of shakshuka, I’ll tell you how I make my Shakshuka with Tomatoes and Roasted Peppers. I usually start with the tomatoes and peppers. The original North African version (and maybe the secret of this recipe) involves peeling the tomatoes and cooking and peeling the peppers prior to adding them to the rest of the ingredients. It adds a couple of steps but you end up with tasty, velvety peppers and silky stewed tomatoes!

a green and brown ceramic colander with four wet tomatoes and a large, fresh, wet green pepper on it in sink

COOKING THE PEPPERS

You can grill, fry or roast the peppers. You’re basically looking to cook the peppers at high heat. Typically, I do this in the oven, but love the extra smoky flavor that comes from grilling them. The extra bit of added oil the peppers absorb when they are fried is also tasty.

Cooking the peppers before adding them to the rest of the ingredients brings out more flavor and causes their skins to blister. This makes them easy to peel (once they’ve cooled enough to touch!) The peppers are cooked at this point, but they cook a bit more with the tomatoes later on so that their flavor gets added in with the rest of the ingredients!

PEELING THE TOMATOES

There are different ways to peel tomatoes. I carve a little x in the bottoms then drop them in boiling water for 20 seconds or until their skins start to peel.

Remove them with a slotted spoon and place them in a bowl of ice water. The ice water stops the cooking and makes it easier for you to touch/peel them. The skin will come right off.

a saute pan with chopped tomatoes, garlic, and cumin and paprika in olive oil
Chopped, peeled tomatoes with garlic, cumin and paprika

BRINGING IT ALL TOGETHER

Once you have the stars of the dish (the peppers and tomatoes) all prepped, it’s time to bring all the flavors together for this Shakshuka with Tomatoes and Roasted Peppers! First you’ll gently cook the tomatoes, garlic, salt and pepper, and olive oil for a few minutes before adding the cumin and paprika. Next, you add your peppers and cook 10-15 more minutes. Finish by adding the parsley and cilantro!

OPTIONAL INGREDIENTS

There are other ingredients that I sometimes throw in as well. A bay leaf (fresh or dry) added to the tomatoes adds depth to the already hearty, flavorful vegetables. I also sometimes add a pinch of sugar just as I might do when making tomato sauce. It just depends on the sweetness/acidity of the tomatoes and is a personal preference.

ADDING EGGS

Toss in some eggs for added protein. Adding eggs adds just one additional step. I usually make shakshuka for dinner, but if I have some leftover on a weekend morning, I warm it in a pan and use a wooden spoon to make little wells to drop the eggs in. Sprinkle a little salt and pepper on top and cook them just til they are set. You’ll love how the eggs soak up some of the veggies and flavors as they cook.

a white bowl with stewed tomatoes and roasted peppers and bits of parsley and cilantro and a spoon. A tomato is behind the bowl and a basket of bread

HEALTHY DISH

It’s amazing how a dish with tomatoes, peppers and herbs can taste so hearty and delicious! With or without eggs, this Shakshuka with Tomatoes and Roasted Peppers is a fresh, savory treat to have in your repertoire!

Hungry for more tomatoes and peppers? Give this Fresh Tomato, Pepper, and Onion Salad with Mint a try!

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a white bowl with stewed tomatoes and roasted peppers and bits of parsley and cilantro and a spoon. A tomato is behind the bowl and a basket of bread

Shakshuka with Tomatoes and Roasted Peppers

  • Author: Natalie
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 55 Minutes
  • Yield: 4 servings 1x
  • Category: Salads, Side Dishes
  • Method: Stove top
  • Cuisine: Moroccan, Middle Eastern
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Description

This recipe for Shakshuka with Tomatoes and Roasted Peppers is a delicious, savory side dish that features roasted peppers, fresh tomatoes and herbs, spices and poached eggs.  

Scale

Ingredients

SHAKSHUKA

  • 2 green bell peppers (or 1 green + 1 red)
  • 5 tomatoes, peeled, seeded, and roughly chopped
  • 3 cloves finely chopped garlic
  • 2 tbsp finely chopped parsley and cilantro
  • 4 Tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • Salt and pepper
  • A bay leaf (optional)
  • A pinch of sugar (optional)

SHAKSHUKA WITH EGGS

  • Eggs (number according to number of people)
  • salt 
  • pepper 

 

Instructions

SHAKSHUKA

1. Roast the bell peppers in a 400 ° F oven for 15-20 minutes. Flip them over and roast another 20 minutes. (Alternatively, you can grill or fry them until they skins start to blacken and blister). Once they are cooked and cooled enough to touch, peel, deseed and roughly chop them.

2. While the peppers are roasting, add the tomatoes to a skillet on low heat with the garlic, salt and pepper, and olive oil. Allow to cook five minutes then add the cumin and paprika. Cook five more minutes then add the bell pepper and cook 10-15 more minutes. Finish by adding the parsley and cilantro. 

SHAKSHUKA WITH EGGS

1. With the prepared shakshuka in a skillet, push a little bit of the sauce aside in the pan to make little spaces for the number of eggs you would like. You can also just crack the eggs over the shakshuka, but I like cooking them in these little “nests.” Crack the eggs right into those spots.

2. Simmer gently, covered, on low heat. Sprinkle a little salt and pepper on the eggs and cook until the eggs are set and cooked to your preference.

Keywords: green pepper, tomato, salad, shakshuka, Moroccan, vegetarian,vegan

Rose Water Quinoa Salad

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a close up of a big bowl filled with quinoa salad with fresh vegetables and raisins

I tried this amazing rose water quinoa salad at a party recently and could not stop eating it! I loved the plump, juicy raisins and the fresh taste of the vegetables. With every bite, I found myself trying to figure out what *that* ingredient was that made it taste so special. After taking a few guesses, the “secret ingredient” was finally revealed: rose water! I’d had desserts with rose water before but never had it in quinoa salad until now.

THE RECIPE

When I asked for the recipe, our family friend who had made the salad told me that the salad was just something she throws together without a recipe. She told me the “little bit of this, some that” version which was enough to help me figure out the recipe in my kitchen! It took a few attempts, but I was finally able to recreate the taste I remembered.

a freshly made lemon olive oil vinaigrette being poured into a bowl of chopped vegetables and raisins

LEMON-OLIVE OIL DRESSING

To start making this unique salad, start by whisking together my easy, four ingredient lemon-olive oil vinaigrette. The four ingredients are:

  • lemon
  • olive oil
  • salt
  • pepper

I add the rose water at the end of the recipe, but it technically is part of the dressing. I don’t think I’d had anything with rose water and olive oil together before. It’s so nice!

QUINOA

After I have my dressing prepared, I cook the quinoa. I cook the quinoa in water, but if you want to add extra flavor, you can cook it in vegetable or chicken broth. After rinsing the quinoa, add it to boiling water or broth. Reduce heat and cook for about 15 minutes. Remove from heat and cover. After five minutes, grab a fork to fluff the quinoa and it should be all set.

FRESH VEGETABLES

In addition to the taste of the rose water, it’s all the fresh, finely chopped veggies that make this salad delicious. As you can tell from the pictures, all the vegetables are chopped into small pieces. This ensures that every bite ends up with bits of chopped onion, garlic, red and green pepper, and parsley!

a large bowl with chopped fresh vegetables being mixed with a lemon olive oil vinaigrette

Once all your vegetables are chopped, add the raisins, dressing and rose water. Finally, add the quinoa and mix well! You can serve it right away and cold or at room temperature. I prefer to let it sit in the fridge for at least an hour to allow the flavors to come together!

a close up of quinoa with bits of chopped red and green peppers and raisins

I have tried some really good quinoa salad recipes before, but have honestly never had one so packed with so many veggies or flavor as this incredibly flavorful quinoa salad! Whether you serve it alongside meat or a vegetarian option such as my Grilled or Fried Halloumi Cheese , you’ll love the bites full of veggies and amazing flavor!

an overview photo of quinoa with finely chopped, colorful vegetables and raisins

ROSE WATER

Rose water is a common ingredient in Middle Eastern cuisine (most often used in desserts).  It’s made by distilling fresh rose petals with water. If you haven’t tasted or made anything with it yet, I highly recommend it! It adds an exotic scent and a special, lovely taste to food. It’s pretty potent, so as good as it smells and tastes, use it sparingly!

You can find rose water in Middle Eastern stores. I’ve also been seeing it more in the international foods aisle of many grocery stores.

two photos of bottles of orange flower water and rose water

For more fresh, flavorful salads check out my Cranberry Feta Salad and this delicious Fresh Tomato, Pepper, and Onion Salad with Mint!

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a big bowl filled with a colorful quinoa salad

Rose Water Quinoa Salad

  • Author: Natalie
  • Prep Time: 20 Minutes
  • Cook Time: 20
  • Total Time: 40 Minutes
  • Yield: 4–6 servings 1x
  • Category: Salads
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Description

Make this Rose Water Quinoa Salad recipe for a healthy, easy vegetarian dish full fresh veggies, lemon, olive oil and a hint of rose water! 

Scale

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1/4 tsp salt
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped parsley
  • 1/2 cup raisins (any type of raisin works)
  • 2 1/2 tsp rose water 

For the dressing:

  • 4 tbsp lemon juice
  • 1/4 cup plus 1 tbsp olive oil
  • 1/4 tsp pepper
  • 1/2 tsp salt

Instructions

  1. Whisk the ingredients for the dressing together and set aside.
  2. Rinse the quinoa then place it in a saucepan with the water and 1/4 tsp salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cook 15 minutes or until all the water has been absorbed. Remove from heat and cover. After five minutes, fluff quinoa and set aside.
  3. To a large bowl, add the onion, red and green peppers, parsley, raisins and garlic. Add the dressing and mix well. To this, stir in 2 1/2 tsp rose water. Pour the quinoa into the vegetable mixture and mix very well. Cover and refrigerate at least one hour. 
  4. Serve cold or at room temperature.

Notes

The salad can be made in about 40 minutes, but I prefer to refrigerate it for at least an hour before serving, allowing the quinoa time to absorb all the flavors! 

Keywords: Rose Water, Quinoa, Salad, healthy, raisins, vegetables

Cranberry Feta Salad

by

A serving platter full of a colorful salad of romaine lettuce and vegetables with dressing and a strawberry on top

Cranberries, feta, Granny Smith apples, olives, green and red peppers, red onions, and more! I had an amazing salad like this one this past winter at a little pizza place in Ottawa. I’m sure my version of this Cranberry Feta Salad is different from the source of inspiration since I didn’t create my recipe until months later, but I definitely nailed the delicious and fresh tasting parts!

Using both red and green peppers adds color
sliced red onions on a wooden cutting board
Slicing the onions

When you first see this salad on a plate or platter, you can’t help but stare as you notice all the beautiful colors and textures. It’s true that the lettuce, apples, peppers and olives are all green, but they’re different shades of green. The strawberries, cranberries and peppers are all red but…..same deal….they’re all different shades of red! The red onion slices and bits of feta add splashes of purple and pops of white all just making you want to pick up your fork and get right in there!

My friends and family all love this salad and have started requesting I make it and/or asking for the recipe. The reason I think it’s so well-liked is because it’s full of fresh ingredients. I wanted to keep the dressing as clean and fresh tasting, so went with my favorite lemon-olive oil vinaigrette which is just chopped garlic, lemon, salt and pepper with olive oil whisked in.

A serving platter full of a colorful salad of romaine lettuce and vegetables with dressing and a strawberry on top and dried cranberries on the side of the platter
Cranberry Feta Salad with a simple lemon-olive oil vinaigrette

This colorful Cranberry Feta Salad is overflowing with flavor and endless combinations of tasty bites! You might end up with a forkful of lettuce, apple, and feta or a combination of cranberries, olives and red peppers, but you can be sure that each bite will be coated in that slightly tangy and super fresh dressing and will be delicious!

It’s hard to believe that this crowd pleasing, tasty beauty is super easy to make! You can throw it together as a treat on weeknights or when you’re having people over and want to serve something special that everyone will love!

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A serving platter full of a colorful salad of romaine lettuce and vegetables with dressing and a strawberry on top

Cranberry Feta Salad

  • Author: Natalie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4–6 Servings 1x
  • Category: Salads
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Description

Cranberries, feta, Granny Smith apples, olives, green and red peppers, red onions, and more combine to create endless combinations of tasty bites! This Cranberry Feta Salad is a treat on weeknights and a perfect salad to make for guests.

Scale

Ingredients

  • 2 tomatoes, diced
  • 1 Granny Smith apple, chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • ¼ cup olives of your choice (green, black, kalamata recommended), pitted and roughly chopped
  • 2 tbsp chopped strawberries
  • ¼ cup finely sliced red onions
  • ¼ cup cranberries
  • 5 cups romaine lettuce
  • ½ cup feta cheese, crumbled
  • ½ cup microgreens

DRESSING

  • 2 cloves garlic, chopped
  • 4 tbsp olive oil
  • 3 tbsp lemon juice
  • Salt and pepper

DECORATION

  • 1 Granny Smith apple, sliced into ¼–½ “ thick slices
  • 1 strawberry, sliced (see picture and instructions)

Instructions

SALAD

  1. Wash and shred lettuce and add to a large bowl.

  2. To the lettuce, add the chopped tomato, apples, olives, peppers, and onion.

  3. Add the cranberries, feta, and micro-greens and dressing.

  4. Mix/toss well and serve on a large platter or shallow bowl (if planning to decorate edges with apple slices).

DRESSING

  1. In a small bowl, whisk together the olive oil, lemon juice and garlic. Add salt and pepper to taste.

DECORATION

  1. Slice the apple and place slices along the edge of the platter or shallow bowl. You may choose to decorate the entire edge or simply place an apple slices on the top, bottom, and sides of the dish.

  2. Using one large strawberry (use your best looking berry), slice the strawberry from the bottom to the top (do not slice it all the way, leave the leaves and bottom in tact so it stays together). Slice it several times (number of slices varies by size of the strawberry). Gently pull the slices back so that it opens like a fan and place the strawberry decoration on top of the salad.