Tag Archives: Salad

Colourful Quinoa Salad

23 Jun
Salad with quinoa, cucumber, tomato, carrots and green onion.

Salad with quinoa, cucumber, tomato, carrots and green onion.

  • 1 cup quinoa, cook as instructed
  • juice of 1 lime
  • 2 spring onions, finely chopped
  • 2 tbsps extra virgin olive oil
  • 1 cup english cucumber, finely chopped
  • 1 carrot, grated
  • 1 small tomato, finely chopped
  • sea salt and freshly ground pepper to taste
Uncooked quinoa.

Uncooked quinoa.

Finely chopped english cucumber, tomatoes and green onions; and a carrot.

Finely chopped english cucumber, tomatoes and green onions; and a carrot.

1. For a warm salad, combine all the ingredients immediately after the quinoa is finished cooking. Enjoy!

2. For a cold salad, allow the quinoa to cool before combining all the ingredients and chill for at least an 1 hour in the fridge.



27 May
Griddle and chef.

Griddle and chef.

Teppanyaki is a Japanese style of cooking. In restaurants that have teppanyaki, guests are seated in front of a griddle where a chef prepares your meal, which usually consists of a vegetable medley and your choice of seafood, tofu, beef or chicken. The chef also performs various  feats with food and kitchen gadgets including juggling knifes and flambé. Depending on the restaurant, the meal includes tea, soup, salad, rice and dessert. Teppanyaki costs more than a typical restaurant meal but it is a fun treat especially on a special occasion.



Flames and chef.

Flames and chef.

Salad and soup (in the background).

Salad and in the background, a bowl of soup.

Garden Salad

13 Feb

A Salad with Fresh Vegetables, Feta and Homemade Dressing and Croutons


  • one bundle of red leaf lettuce, rougly chopped into bite size pieces
  • a handful of baby spinach
  • one english cucumber, diced
  • two tomatoes, cut into large chunks
  • a quarter of an onion, thinly sliced
  • feta
  • sea salt, pepper and oregano

In a large bowl, add in the lettuce, spinach, cucumber, tomatoes and onion. The trick to a good salad is having fresh vegetables, so feel free to change the vegetable combination based on what’s fresh at the produce section of your grocery store.  For example, adding some yellow peppers and shredded carrots or replacing the tomatoes with an heirloom variety or cherry tomatoes provides colour and variety to any salad. Lightly sprinkle the sea salt, pepper and oregano onto the top of the vegetables. Crumble some feta on top of the seasoned vegetables. Refridgerate until the dressing and croutons are ready.

A Tangy, Light and Fresh Dressing.


  • 1/4 cup of extra virgin olive oil
  • juice of half a lemon
  • 2 tbsp of dijion mustard

Mix the olive oil, lemon juice and dijion mustard together.  Adjust the quantity of olive oil, lemon juice and dijion to suit your tastes.  Add the dressing to the salad right before serving and mix well.  Do not add the dressing early because the acid from the lemon juice will wilt the leaves of the salad.


  • 3 slices of bread, cubed
  • 2 tbsps of extra virgin olive oil
  • 2 tbsps of unsalted butter

Heat a shallow pan on high. Once the pan is hot, add in the olive oil and butter. When the butter has melted, add in the bread and stir well so that each piece of bread is coated with butter and olive oil.  Stir often so each side of the cube of bread is toasted.  Once the cubes of bread are evenly toasted, remove from heat. Ensure the croutons have cooled before sprinkling on top of the (dressed) salad, otherwise, the croutons will become soggy.