Crunch Curry Quinoa Salad

Inspiration For Your Summer Of Olive Oil Wellness

The Mediterranean Diet has been long known for its many health benefits, including reducing the risk of heart disease and stroke. But what you may not know is that olive oil – a key component of the Mediterranean Diet – can also help to reduce inflammation in the body.  Chronic inflammation can lead to a host of health problems, whether it’s by making it harder for you to get a good night’s sleep or by posing problems for maintaining a healthy weight. Ingredients like dark leafy greens, quinoa and chickpeas and a quality extra virgin olive oil can add an anti-inflammatory boost to your simple summer lunches.

In this blog post, we’ll show you how to create delicious and anti-inflammatory Olive Oil lunches that will help keep your body healthy and happy!

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Crunch Curry Quinoa Salad

Ingredients

  • 2 cups quinoa
  • 2 tablespoons mild curry powder
  • 1 teaspoon salt
  • ½ cup Morocco Gold extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 lemon, zested and juiced
  • 2 small cloves garlic, minced
  • 1 English cucumber, diced (about 2 cups)
  • 2 small green apple, diced (about 2 cups)
  • 2 red bell peppers, diced (about 2 cups)
  • ¼ cup packed basil leaves, thinly sliced
  • ¼-½ cup roasted and salted sunflower or pumpkin seeds for serving

Instructions

  1. This Crunchy Curry Quinoa Salad from Realfoodwholelife.com is a tongue teaser to say but a taste bud pleaser too!
  2. Rinse the quinoa. Combine rinsed quinoa with the curry powder, salt, and 4 cups cold water in a large pot. Cover, bring to a boil, then reduce heat to low and simmer, covered, for 18 minutes. Turn the heat off and let sit, covered, an additional 5 minutes.
  3. In a large bowl make the dressing by combining the olive oil, vinegar, salt, lemon juice and zest, and garlic, whisking until well combined.
  4. To the dressing add the diced cucumber, apple, and peppers. Add the warm quinoa and stir until well combined. The mixture will be on the wet side. Let sit at least an hour for the dressing to absorb and flavors to develop.
  5. Stir in the basil, then cover and chill for, or serve with a sprinkling of sunflower or pumpkin seeds.

Salmon Rice Bowl

Salmon Rice Bowl

Ingredients

  • 1 cup instant brown rice
  • 1 cup water
  • 4 ounces salmon, preferably wild
  • 1 teaspoon Morocco Gold extra virgin olive oil
  • 1/8 teaspoon kosher salt
  • 2 tablespoons mayonnaise
  • 1½ teaspoons Sriracha
  • 1½ teaspoons 50%-less-sodium tamari
  • 1 teaspoon mirin
  • ½ teaspoon freshly grated ginger
  • ¼ teaspoon crushed red pepper
  • ½ ripe avocado, chopped
  • ½ cup chopped cucumber
  • ¼ cup spicy kimchi
  • 12 (4-inch) sheets nori (roasted seaweed)

Instructions

  1. Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake until an instant-read thermometer inserted in the thickest part registers 125ºF, 8 to 10 minutes,.
  2. Meanwhile, cook rice according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.
  3. Divide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.

Gluten Free Blueberry Buckwheat Pancakes

Gluten Free Blueberry Buckwheat Pancakes

Ingredients

  • 1 large egg, room temperature
  • 1 1/4 cups buttermilk
  • 1/4 cup Chobani plain, non-fat yogurt
  • 2 tablespoons brown sugar
  • 1 tablespoon Morocco Gold extra virgin olive oil
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons buckwheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries

Instructions

  1. We are signing off on a sweet note with these Gluten Free Blueberry Buckwheat Pancakes from Bromabakery
  2. Heat a large skillet or griddle on medium heat.
  3. In a medium bowl, combine egg, buttermilk, yogurt, brown sugar, olive oil, and vanilla extract, whisking until combined. In a separate bowl, whisk together buckwheat flour, baking powder, cinnamon, and salt together. Incorporate into wet ingredients, stirring only until combined.
  4. Once griddle is hot, grease with oil. Pour ¼ cup of batter per pancake onto surface, then sprinkle with blueberries. Cook on one side until holes form around edges, about 1 minute, then flip and cook on other side for additional minutes. Don’t let the pan get too hot– you want a nice, even heat.
  5. Serve with whipped cream, blueberries, nuts, and a healthy drizzle of maple syrup!

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