I’ve gotten some questions on what I keep primarily in my kitchen so I decided that doing a pantry list on Stocking a Vegetarian Whole Foods Pantry would be a helpful guide! I wouldn’t say everything is essential to have at all times, but it certainly helps (vegetarian or not) to have these whole food ingredients available in the house – they not only encourage you to cook more often at home but what you eat will be better! I’ll link to some of my favourite recipes I’ve created with these ingredients. Click through for a PRINTABLE version! Happy Eating!
*This Page is Currently Being Updated. In the meantime, please download the printable list: –>Stocking a Whole Foods Vegetarian Pantry
I’ve gotten some questions on what I keep primarily in my kitchen so I decided that doing a pantry list on Stocking a Vegetarian Whole Foods Pantry would be a helpful guide! I wouldn’t say everything is essential to have at all times, but it certainly helps (vegetarian or not) to have these whole food ingredients available in the house – they not only encourage you to cook more often at home but what you eat will be better! I’ll link to some of my favourite recipes I’ve created with these ingredients. Click through for a PRINTABLE version! Happy Eating!
*This Page is Currently Being Updated. In the meantime, please download the printable list: –>Stocking a Whole Foods Vegetarian Pantry
Quinoa and Corn Salad with Maple-Lime Dressing is a hearty and delicious salad, made with roasted tomatoes and vegan feta cheese for the perfect summer dish!
Happy Friday! In case you haven’t noticed, Friday is my favourite day of the week. And what better than to bring you my new favourite salad of all time on my favourite day? This Quinoa and Corn Salad with Maple-Lime Dressing aka please-magically-reappear aka I-could-eat-this-everyday. Yes, I’m working on my maturity. Kinda.
I’ll tell you how this salad came about. I, in the last bits of this summer heat made chili – don’t judge me, it’s so that when we all have chili on our mind it magically turns up on the blog. These are our food blogger problems. This resulted in having leftover corn and thinking about corn all week. This was coupled with my burning desire to fill the quinoa-less phase (of four whole weeks) and my newest obsession with roasted tomatoes and vegan feta. I also throw lime wedges and chopped herbs on top of everything.
It all ended up in quite a happy marriage.
The type of marriage that included a maple syrup and lime dressing coating the quinoa straight out of the bowl which I have done before in my other favourite salad of all time and really loved it, so I wanted to incorporate it here also. What you get is a delicious mix of sweet and savoury quinoa mixed with all the delicious roasted vegetables and topped with feta cheese. And we all know vegan feta cheese is kinda perfect on everything. All in all, I really loved this salad. Best part? I’m talking 25 minutes tops. I factored in the time to make the quinoa too!
Let’s make it a salad date.
MORE SUMMER SALADS
Mapl e & Lime Quinoa Salad Bowl with Spicy BBQ Chickpeas
Crunchy Kale & Chickpea Salad with Lemon Poppyseed Dressing
Ingredients
- 3 cups cooked quinoa
- 2 to 4 tablespoons maple syrup or agave
- Juice of 2 limes
- 3/4 cup corn , canned or freshly cooked is fine
- 1 cup grape or cherry tomatoes , halved
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons coconut oil
- 1/4 cup vegan feta cheese
Instructions
- Cook Quinoa.
- Stir maple syrup and juice of limes with a whisk in a ramekin. Set aside.
- While quinoa has 5 minutes left in cooking, heat coconut oil (or your oil on hand) in a pan over medium high heat. When oil is hot, add tomato halves and corn with salt and ground pepper. Stir to combine and quickly heat for about 5 minutes through until softer and heated through.
- When quinoa has finished cooking, stir in the maple lime mixture into the quinoa and using a wooden spoon, turn over a few times to combine. Add the corn and cherry tomatoes and stir again to combine.
- On a serving plate, add quinoa salad and top with vegan feta cheese. Serve with lime wedges to squeeze over and garnish with chopped herbs. (optional)
