Quinoa, ricotta, spinach and red onion salad

Yields 6

Ingredients:

  • 1 cup Quinoa, rinsed and drained
  • 1 small red onion, thinly sliced
  • 2 tbsp (30ml) balsamic vinegar
  • 2 tbsp (30ml) olive oil
  • 2 large ripe red tomatoes, grated
  • 3 Lebanese cucumbers, unpeeled and grated
  • 4 cups (100 g) baby spinach
  • ¼ cup (10 g) chopped fresh basil
  • 1 cup (250 g) pressed ricotta cheese, crumbled
  • ¼ cup (30 g) pine nuts, toasted
  • Salt and pepper

Instructions:

  1. In a saucepan of salted boiling water, cook the quinoa for 12 to 15 minutes or until tender.
  2. Rinse under cold water and drain well. Let cool.
  3. In a small bowl of cold water, soak the red onion for 5 minutes. Drain.
  4. In a large bowl, combine the vinegar, oil, tomatoes and cucumbers. Season with salt and pepper. Add the quinoa, onion, spinach and basil. Adjust the seasoning. Top the ricotta and pine nuts.


Spicy roasted chickpeas

Makes 2 ½ cups

Ingredients:

  • 1 tbsp chili powder
  • 1 tsp dry mustard
  • ½ tsp ground black pepper
  • ½ tsp cayenne pepper
  • ¼ tsp garlic salt
  • ¼ tsp onion salt
  • ¼ tsp salt
  • 2 cans (19 oz/540 ml each) chickpeas, rinsed, drained and patted dry
  • 3 tbsp (45 ml) olive oil

Instructions:

  1. With the rack in the middle position, preheat the oven to 400F (200C).
  2. In a large bowl, combine the spices and salt.
  3. Add the well-dried chickpeas and oil and toss well to coat. Spread on a baking sheet. Bake for about 50 minutes, stirring every 10 minutes, until the chickpeas are golden brown and have burst open. Let cool completely before storing in an airtight container.


Chia pudding

Yields 6

Ingredients:

  • 1 ¾ cups (430ml) plain yogurt
  • 1 can (5.5 oz/160ml) coconut milk
  • 1/3 cup (50g) white or black chia seeds
  • 3 tbsp (45g) brown sugar
  • 1 banana, sliced
  • 2 tbsp sweetened shredded coconut

Instructions:

  1. In a bowl, combine the yogurt, coconut milk, chia seeds and sugar. Whisk until smooth.
  2. Refrigerate for 30 minutes to allow the chia to plump up and thicken.
  3. When ready to serve, spoon the pudding into glasses. Top with a few slices of banana and sprinkle with the coconut.With