Showing Results 11-20 (175 Total)

Quinoa Tabbouleh

Tabbouleh is a Middle Eastern salad traditionally made with bulgur, a cracked wheat. I've changed things up and substituted quinoa, a whole grain that's higher in protein.

Asian Chicken, Zoodle & Sorghum Mason Jar Salad

Salad Dressing: Add all of the ingredients together in a small mixing bowl and whisk until emulsified. Make sure all of the miso paste is dissolved in the dressing. Set aside.  Salad Assembly for an individual 1 quart Mason jar: Pour 4 tablespoons of…

Spicy Sorghum Avocado Salad

Mix together cooked sorghum, avocado, tomatoes, corn, onions, and cilantro in a medium bowl.  In a small bowl, whisk together lemon, olive oil, garlic, jalapeno, paprika, and salt (optional).  Pour dressing over sorghum mixture and toss gently to…

Mediterranean Sorghum Salad

Rinse and drain the sorghum. Bring the water to boil in a medium saucepan, then add the sorghum. Cover, reduce heat and simmer for 45 minutes or until tender. Cool sorghum to room temperature, fluffing with a fork occasionally.  Meanwhile, make the…

Sesame Coleslaw

The sesame oil and rice vinegar in this recipe turn regular coleslaw into a flavourful, Asian-inspired salad. I suggest making it a day in advance to let the cabbage marinate and soften in the dressing.

Corn and Black Bean Salad

Black beans, yellow corn, sweet red pepper and green coriander make this a colourful and delicious salad. For a more substantial salad, add diced feta cheese. If coriander isn't available, use fresh parsley or basil.

Salmon Quinoa Salad with Spicy Ginger Dressing

This simple entree salad is big on taste and packed with nutrients. I recommend dressing the salad just prior to serving to prevent it from becoming soggy. This salad also works well with halved cherry tomatoes in place of red pepper.