This salad is just bursting with flavours – earthy beets, fresh citrus and peppery arugula! The beets give the quinoa a beautiful red hue! Add feta cheese for an extra hint of creaminess.
- 1 cup quinoa
- 2 cups water
- 2 cups arugula
- 4-5 cooked beets (about 1 lb)*
- 1 orange
- Optional: feta cheese
- 2 T olive oil
- 2 T red or white wine vinegar
- 1/2 tsp sugar
- salt and pepper to taste
*You can roast, steam or boil beets. Or use packaged, pre-cooked beets.
- Rinse quinoa. Place quinoa and water in a small saucepan on high heat. Bring to boil, then reduce heat to medium-low and cover. Cook for about 10-12 minutes or until the liquid is absorbed. Fluff with a fork and allow to cool.
- In a small bowl, whisk together olive oil, vinegar, sugar, salt and pepper.
- Peel and dice beets. Peel orange and remove white pith. Cut each orange segment into thirds or quarters.
In a large serving bowl, combine quinoa and arugula. Gently mix in beets and orange segments. Add dressing and toss lightly. Optional: Sprinkle feta cheese over salad before serving.
Makes 6 servings
You’ll love these delicious dumplings made with ground pork and shrimp. Feel free to substitute the ground pork with any other meat and / or swap the shrimp for meat. Enjoy!
3/4 lb ground pork (or any other ground meat)
8-10 raw, peeled shrimp, diced finely
2 cups spinach or other leafy green veggie, minced
3 Tbsp minced fresh ginger
2 cloves garlic, minced
3 Tbsp sesame oil
3 Tbsp soy sauce
1/4 tsp pepper
30-40 dumpling wrappers
oil for cooking
hoisin sauce, soy sauce, chili sauce, or other dipping sauce
- Mix all of the ingredients (except the dumpling wrappers, oil and dipping sauce) into a big bowl to make the dumpling filling.
- Keep dumpling wrappers covered with a damp towel to prevent the edges from drying out.
- Place about 1 Tbsp of the filling in the centre of a dumpling wrapper. (Don’t overfill the dumplings.)
- Dampen the edges of the wrapper with water.
- Fold the wrapper in half. Start at the middle and pleat half the dumpling. Turn the wrapper around and repeat the pleating. (See video below for the pleating technique.)
- Heat oil in a large pan on medium to high heat. Fry dumplings for a few minutes until they golden brown on the bottom. Flip the dumplings over and fry for another minute.
- Pour 1/4 to 1/3 cup of water into the pan. Cover the pan with a lid and reduce heat to medium-low. Steam the dumplings this way until almost all of the water has evaporated.
- Remove the lid and allow the dumplings to continue cooking until all of the water has evaporated, and the dumplings are dry and crispy on the bottom.
- Serve with your favourite dipping sauce – hoisin sauce, soy sauce or chili sauce.
Makes 30-40 dumplings
The hint of curry powders adds a wonderful warmth to this delicious soup!
- 1 ½ tablespoon (25 ml) of local Ontario butter
- 2 teaspoons (10 ml) of curry powder
- 1 onion, chopped
- 2 cups (500 ml) of diced carrots
- 1 cup (250 ml) of diced celery
- 1 cup (250 ml) of diced peeled potatoes
- ¾ cup (180 ml) of dried red or orange lentils
- 1 cup (250 ml) of chicken broth
- 3 cups (750 ml) of local Ontario milk
- 5 oz (150 g) of Ontario-made jalapeno-flavoured Havarti cubed
- 2 tablespoons (30 ml) of chopped cilantro
1. In a large pot, melt butter over medium-high heat. Sauté curry, carrots, potatoes, celery and onions, until onions are softened.
2. Add lentils, broth and milk. Bring to a boil, stirring occasionally. Reduce heat to low and simmer covered until lentils are soft, 30-40 minutes.
3. Purée soup in a blender until smooth. Adjust seasoning. Serve garnished with the Havarti cheese and cilantro. Enjoy!
Makes 6 servings
Recipe source: Dietitians of Canada, Cookspiration