Wholesome Earthy Salad

Here’s another easy, healthy, wholesome recipe using Quinoa pronounced ‘keen-waa’. You must have seen its different varieties – red, white or tricolor. I personally prefer the white as I feel it cooks a little faster. But let me get straight to the point. It is gluten free and rich in protein and fiber so it is great for weight control. Also it has low glycemic index so it also helps control the blood sugar. But it is so delicious with that nutty flavor. To raise the overall nutritional effect, I have included lots of veggies and some nuts. You are going to love this recipe!


Quinoa 1 cup

Water 2 cups

Olive oil 4 tsp

Cumin seeds 1/2 tsp

Red cabbage 1 cup shredded

Green cabbage 1 cup shredded

Bell Pepper 1/2 cup chopped – any color

Broccoli 1 cup small pieces

Celery 1/2 cup chopped

Chickpeas 1/2 cup cooked (optional)

Mixed nuts 1/4 cup

Raisins 1 tbsp (optional)

Salt to taste


1. Rinse the quinoa in water at least 2-3 times and let it sit.

2. Heat 1 tsp olive oil in a saucepan. Add the cumin seeds, let them sputter then add the drained quinoa and stir continuously for about a minute. Don’t let the quinoa stick to the bottom of the pan.

3. Add the water to the pan and add some salt at this point. Stir once more and let the water come to a boil on medium high heat. Allow to cook for about 10 minutes or until quinoa has absorbed most of the water. Then reduce the heat and cook the quinoa covered on low heat for 10-15 minutes. Remove from heat and let it sit for 10 minutes. Uncover the pan and fluff up the cooked quinoa.

4. Heat the remaining oil in a pan on medium heat and add the cabbage – red first followed by the green. It’s because the red cabbage is a little hardier. Cook until cabbage is a little soft and then add all the other veggies, chickpeas, mixed nuts and raisins. Don’t forget the salt!

5. Time to combine everything – cooked quinoa and the veggie mixture. Your Quinoa Salad is ready. Voila!


Keep some extra cooked quinoa in the refrigerator for future use say to be used in 3-4 days. I often freeze extra cooked chickpeas to be used in salads or other recipes. You can use canned chickpeas or substitute them with black beans. They are a great source of protein and fiber. So you can use as much as you want. I also happen to blanch and freeze broccoli so that they are always available for salads or pasta. That’s all. Hope you give this recipe a try!


Easy quesadillas

Quesadilla pronounced kei-suh-dee-uh, is a popular and savory recipe from Mexico, easy to prepare at home. It is basically a flour tortilla packed with veggies and cheese, served with salsa and or guacamole. So it can prove to be pretty healthy if you load up on the veggies and cut out the cheese! And these days it is pretty popular at my home. So I thought why not share it with all of you!


  • Flour tortillas – 2 large
  • Canned black beans – 1
  • Romaine lettuce – 1/2 cup shredded
  • Spinach – 1/2 cup shredded
  • Bell peppers – 1 cup thinly sliced
  • Onion – 1/2 cup thinly sliced
  • Jalapenos – thinly sliced (according to taste)
  • Salt – 1/8 tsp (adjust according to taste)
  • Cheese – as much as you like
  • Cooking oil – 1 1/2 tsp
  • Guacamole – home made or store bought


  • Heat 1 tsp oil on medium and saute the onions followed by bell peppers and jalapenos. Add the salt.
  • Empty the beans into a heat proof bowl and cook in the microwave for 3 min.
  • Next warm a tortilla on a pan and keep it aside, cooler side up.
  • If you do have guacamole with you, spread about 1 tbsp on one half side of the tortilla with a butter knife. Next place half of the spinach and half of the lettuce followed by 1-2 tbsp of beans on top of the guacamole layer. Sprinkle as much cheese over this. Fold the tortilla over this layered side.
  • Heat the pan on medium and add 1/4 tsp oil. Now place the tortilla in the pan and cook gently until both sides are golden brown.
  • Now this is a Quesadilla. I usually cut it in half or quarters and serve it hot along with salsa and guacamole!
  • Repeat this with the other tortilla.

Bonus recipes :

Tomatoes – 2 cups chopped
Garlic – 1 clove
Serrano peppers – 1 tbsp chopped
Salt – to taste
Cumin powder – 1/4 tsp

Put all the ingredients in a food
processor or mixer and puree them.
Your salsa is ready!
Avocado – 1 ripe chopped
Lemon juice – 1/2 tsp
Salt – to taste

Puree the avocado in the food
processor. Add a little water if
you want to.
Adjust the amount of lemon and
Guacamole is ready!


  • I add cumin to salsa to cut down on any bitterness that may exist in the tomatoes.
  • Avocados can also be chopped instead of being pureed.