Cooking with Joanna: All About Vegetables
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vegetariangluten-free
Originating from the Mediterranean region, this salad celebrates the vibrant flavors of summer vegetables and wholesome grains. It's often served at gatherings, showcasing the region's emphasis on fresh, seasonal ingredients. Today, variations of this salad are enjoyed worldwide, adapting to local tastes while maintaining its core essence.
Ingredients
- ●quinoa
- ●zucchini
- ●bell peppers
- ●red onion
- ●cherry tomatoes
- ●cucumber
- ●kalamata olives
- ●feta cheese
- ●parsley
- ●lemon juice
- ●olive oil
- ●garlic
- ●salt
- ●black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Rinse quinoa under cold water and drain.
- 3Cook quinoa in boiling water until fluffy, about 15 minutes; set aside to cool.
- 4Chop zucchini, bell peppers, and red onion into bite-sized pieces.
- 5Toss chopped vegetables with olive oil, salt, and black pepper.
- 6Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
- 7Halve cherry tomatoes and dice cucumber.
- 8In a large bowl, combine cooked quinoa, roasted vegetables, cherry tomatoes, cucumber, and olives.
- 9Crumble feta cheese over the salad and add chopped parsley.
- 10Drizzle lemon juice and additional olive oil over the salad.
- 11Season with salt and black pepper to taste.
- 12Toss gently to combine all ingredients.
- 13Serve chilled or at room temperature.
Ingredient Alternatives
feta cheese
Healthier: goat cheese
Cheaper: cottage cheese
Goat cheese offers a tangy flavor with fewer calories.
kalamata olives
Healthier: green olives
Cheaper: black olives
Green olives are lower in calories and still provide a briny taste.
Techniques
roastingmixing
Equipment
baking sheetmedium saucepanlarge mixing bowlcolander
🌶️🌶️🌶️Lowmilk
Also Known As
Quinoa TabboulehMediterranean Grain Salad
Ingredients
- ●2 cups assorted fresh vegetables (carrots, cucumbers, bell peppers, cherry tomatoes)
- ●1 cup feta cheese, crumbled
- ●1/2 cup cream cheese, softened
- ●1/4 cup Greek yogurt
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1 clove garlic, minced
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp dried oregano
Instructions
- 1Wash and prepare the assorted fresh vegetables by cutting them into sticks or bite-sized pieces.
- 2In a mixing bowl, combine the crumbled feta cheese, softened cream cheese, Greek yogurt, olive oil, lemon juice, minced garlic, black pepper, salt, and dried oregano.
- 3Using a hand mixer or a food processor, blend the ingredients until smooth and creamy.
- 4Taste the dip and adjust seasoning if necessary, adding more salt or pepper to your preference.
- 5Transfer the creamy whipped feta dip to a serving bowl.
- 6Arrange the prepared vegetables around the dip on a platter.
- 7Serve immediately or refrigerate until ready to serve.
Equipment
mixing bowlhand mixer or food processorserving platter
Ingredients
- ●4 cups shredded green cabbage
- ●1 cup shredded carrots
- ●1/2 cup chopped red bell pepper
- ●1/4 cup chopped green onions
- ●1/4 cup chopped fresh cilantro
- ●1/2 cup roasted peanuts
- ●1/4 cup creamy peanut butter
- ●2 tbsp soy sauce
- ●1 tbsp rice vinegar
- ●1 tbsp honey
- ●1 tsp sesame oil
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger powder
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1In a large bowl, combine the shredded cabbage, carrots, red bell pepper, green onions, and cilantro.
- 2In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic powder, ginger powder, and red pepper flakes until smooth.
- 3Pour the peanut dressing over the cabbage mixture and toss until everything is well coated.
- 4Add the roasted peanuts to the salad and gently mix them in.
- 5Taste and adjust seasoning if necessary, adding more soy sauce or honey to your preference.
- 6Let the salad sit for about 10 minutes to allow the flavors to meld.
- 7Serve chilled or at room temperature as a refreshing side dish or light main course.
Equipment
large mixing bowlwhiskmeasuring cupsmeasuring spoons
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb fresh green beans, trimmed
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp sriracha
- ●1 tsp garlic powder
- ●1 tsp ginger powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp sesame seeds (optional)
Instructions
- 1Preheat the air fryer to 375°F (190°C).
- 2In a large bowl, combine the soy sauce, sesame oil, sriracha, garlic powder, ginger powder, salt, and black pepper.
- 3Add the trimmed green beans to the bowl and toss until they are evenly coated with the sauce.
- 4Place the coated green beans in the air fryer basket in a single layer. You may need to do this in batches depending on the size of your air fryer.
- 5Air fry the green beans for 8-10 minutes, shaking the basket halfway through to ensure even cooking.
- 6Once the green beans are tender and slightly crispy, remove them from the air fryer.
- 7If desired, sprinkle sesame seeds over the top before serving.
- 8Serve hot as a side dish or snack.
Equipment
air fryermixing bowlmeasuring spoons
🌶️🌶️🌶️Medium
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