new product favorites (june)

New Product Favorites | A Nutritionist Eats

oat revolution steel cut maple & brown sugar oatmeal. I have a confession to make. I’m going through a major obsession with maple & brown sugar instant oatmeal. Would I recommend it as a Nutritionist? NO! But it’s kind of addicting and so easy…

greek

sweet earth ‘the greek burrito.’ It’s a blend of white beans, baby spinach, feta and oregano with 13 grams of protein and 5 grams of fiber. It was delicious! (I found it at Target, but have seen it in natural food stores too.)

CLover_CreamOnTop_Plain-e1349343478569

clover ‘cream on top’ whole milk yogurt. I bought this on a whim and I must say that it’s been a while since I’ve boughten non-Greek yogurt. I loved it. The protein isn’t as high (obviously) but it was so lovely…I’ll definitely buy it again.

g & b cold brew coffee. G & B was recently featured in The New York Times as the “best iced latte in America.” It’s made with their homemade almond and macadamia milk. It was delicious, but I love their cold brew coffee even more. I never thought I would say this, but…it doesn’t even need cream.

New Favorite Foods (June) | A Nutritionist Eats

earthbound farm chia & soba noodles & asian greens powermeal bowl. These bowls are a little small for the price, but they would make a great meal (that’s certainly cheaper than a restaurant) when paired with some grilled chicken or tofu. An easy, delicious and organic meal! 

better booch kombucha. I’m still on a fermented foods/kombucha kick (I should really make my own) but I found this LA-made version in Peach Tea flavor (called Morning Glory) and it’s fantastic.

New Product Favorites | A Nutritionist Eats

massel concentrated liquid stock. I love having stock in the pantry, but I have a tiny kitchen and just don’t have the room for boxes upon boxes of stock. I’ve started cooking my quinoa with a mix of water and stock and it is SO much better than all water. Massel recently sent me some of their concentrated stock and I love that it is made with simple ingredients and is vegan and gluten-free.

Have you recently tried a new food that you love and/or I NEED to try? 

roasted asparagus & red pepper quinoa salad

Welcome Self readers, thanks for stopping by! (More About Me | More Salad Recipes)

And if you aren’t coming from Self, be sure to check out the other Epic Picnic Dishes!

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

I’m the person who always brings a salad to get-togethers. Whether they’re picnics or backyard grilling parties, you can always count on me to bring a salad. Annoying? Maybe, but amidst the dips and desserts, salads always seem like the perfect addition to any table.

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

A few weeks ago, I made no less than eight batches of quinoa salads. Ok, kind of an exaggeration, but after the second day of bringing bowls of quinoa salad to work, people started asking what was going on.

I asked for feedback between a black bean & quinoa salad and this one and instead of getting any opinions, all I got was requests for the recipes, $5 from someone who had forgotten their lunch that day and a major boost to my quinoa salad ego. Naturally, I’m thinking about setting up a little quinoa salad shop at work.

All this is to say that I’ll probably share the black bean version sometime in the near future!

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

But we’re talking about the roasted asparagus & red pepper quinoa salad today. I love this salad! It’s vegan (but you don’t have to tell), it’s gluten-free (but no one has to know) and it’s got 12 grams of protein and 10 grams of fiber per serving, thanks to the beans + quinoa! (You can share this fact.)

It’s healthy, but so delicious and flavorful. It’s colorful and light; but the hefty servings are unquestionably satisfying. Serve it on top of some greens if you like or top with some grilled chicken or tempeh for an extra boost of protein.

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

Lunch. Is. Served.

nutrition facts: 409 calories, 20 grams of fat, 46 grams carbohydrates, 10 grams fiber, 4 grams sugar, 12 grams protein

Roasted Asparagus & Red Pepper Quinoa Salad

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: roast entree salad side gluten-free high fiber high protein vegan vegetarian beans quinoa

Ingredients (6 servings)

  • 1 lb asparagus
  • 1 cup quinoa
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup olive oil plus 1 Tbsp
  • 1 Tbsp dijon mustard
  • 1 shallot
  • salt & pepper
  • 1 cup chopped roasted red pepper
  • 2-15 oz cans garbanzo beans
  • 1 cup sliced green onion
  • 1 cup chopped parsley

Instructions

Roast asparagus: preheat oven to 425 degrees.

Remove tough bottoms of asparagus and cut into 1 inch pieces. (You should have about 2 cups.)

Drizzle with 1 Tbsp of olive oil and cook for about 10 minutes, until golden brown.

Prepare quinoa: Rinse quinoa in fine mesh strainer.

Add quinoa and 2 cups water to small pan.

Stir, season with salt and bring to a boil.

Lower heat, cover and cook for about 15 minutes.

Prepare vinaigrette: while quinoa is cooking, whisk together lemon juice, olive oil, dijon, mustard, shallot and salt & pepper.

Remove quinoa from heat and let sit for 5 minutes.

Fluff with a fork and toss with vinaigrette.

Drain and rinse garbanzo beans.

When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.

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blue cheese & olive pasta salad

Blue Cheese & Olive Pasta Salad | A Nutritionist Eats

(I’m bringing back an old favorite today, for new and necessary pictures and fresh words.)

If I can be really honest with you all (my closest internet friends that is) I’ve been having a hard time being so far away from our family and friends. After a super fast, unexpected trip to Wisconsin, having some of our best friends in town and spending a quick weekend in Florida with Richie’s family, I was missing everyone.

EVERYONE! Even though I’m pretty laid back, I was dramatically asking why we live in California, why we moved away, why I can’t see everyone as much as I like and every other dramatic question I could think of. Apparently even I, have my moments more often than I’d like to admit. I was, in a word, homesick.

Blue Cheese & Olive Pasta Salad | A Nutritionist Eats

And this salad brings me a little closer to home. It’s one of my mom’s standard pasta salads and like I mentioned in the original post, she is the queen b. when it comes to pasta salads. Even the words “pasta salad” remind me of summers in Wisconsin, al fresco dinners (in the screened-in porch, because … mosquitos) consisting of chilled pasta salads and fresh produce.

Summers and a life when my hair turned a greenish hue from spending most of the day at the pool, biking home only for lunch. Summers and a life in Minneapolis that was packed with warm-weather rejoicing and grilling out with friends any time we could. Summers and a life in Los Angeles that’s different, but still so full and delightful.

Sometimes you just need to sulk a little bit…but homesick or not, I’ll never sulk about food and definitely not this pasta salad.

Blue Cheese & Olive Pasta Salad | A Nutritionist Eats

It’s the ideal side for your grilled main courses of the summer season. It’s got bites of chewy pasta, salty olives and blue cheese, sweet, green grapes and flavorful green onions. It’s really simple, but also complex when bites include a taste of every flavor.

The dressing is also simple: just some mayonnaise, lemon juice and salt & pepper.

Simple, delicious, satisfying. Food like this is what I love about cooking.

And family + friends are what I love about this life!

nutrition facts: 333 calories, 15 grams of fat, 39 grams carbohydrates, 3 grams fiber, 7 grams sugar, 10 grams protein

Blue Cheese & Olive Pasta Salad

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: entree salad side high protein sugar-free vegetarian cheese pasta spring summer

Ingredients (6 servings)

  • 8 oz fusilli pasta
  • 1/2 cup mayonnaise
  • 1/4 cup lemon juice (about 1 lemon)
  • salt & pepper
  • 1 cup chopped green onion (about 4-5 onions)
  • 4 oz gorgonzola (or any blue cheese), crumbled
  • 1 1/2 cup sliced green grapes
  • 6 oz can of black olives, drained and sliced in half

Instructions

Prepare pasta as directed.

Set aside.

Whisk together mayonnaise, lemon juice, salt & pepper until smooth.

Prep remaining ingredients: chop green onion, crumble blue cheese, slice grapes and olives.

Toss all ingredients together until combined.

Chill for a few hours before serving.

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quinoa & arugula salad with lemon vinaigrette

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

I came home from Thailand with some serious inspiration to start making big ol’ pots of grains and beans.

And that is precisely what I did. In a jet-lagged haze I made lentils, black beans (which I wayyyyyy overcooked) and quinoa. At five in the morning. :)

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

Does anyone else have trouble cooking beans? I don’t know why I find it so complicated, but they never turn out right. Maybe I just need some more practice, but I think I’m going to try cooking them in the crock pot, I’ve heard good things with that method!

Anyway…whenever I make quinoa, I’m reminded that I don’t really love plain quinoa. I need to put it in something or at least dress it well. When I made this big ol’ pot of quinoa, I knew I wanted to put it into a salad. I was craving something bright, fresh and flavorful to eat for lunch this week. Quinoa & Arugula Salad with Lemon Vinaigrette is all of those things.

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

I added lemon juice and zest to the vinaigrette to give it that light lemon flavor that I love in salads this time of year. I chose arugula instead of sautéed kale to keep it fresh.

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

I added chopped almonds for some extra staying power and a necessary crunch. (For even more staying power, I recommend topping it with some garbanzo beans, chopped hard boiled eggs or grilled chicken.)

Quinoa & Arugula Salad with Lemon Vinaigrette | A Nutritionist Eats

This salad is all of the things I wanted it to be. It’s bright and light; nutritious and tasty. What more can you ask of a little seed and some greens?

Note: This salad is best made ahead of time to let the flavors deepen, and it’s great the next day.

nutrition facts: 350 calories, 19 grams of fat, 9 grams protein, 39 grams carbohydrates, 5 grams fiber

Quinoa & Arugula Salad with Lemon Vinaigrette

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: entree salad side gluten-free high fiber high protein kosher vegan vegetarian spring summer

 

Ingredients (4 servings)

    For the Salad

    • 1 cup quinoa
    • 6-8 cups arugula
    • 1/2 cup almonds, roasted and chopped

    For the Vinaigrette

    • 2 Tbsp lemon juice (about one lemon)
    • 1 Tbsp lemon zest
    • 3 Tbsp olive oil
    • 1 Tbsp honey (vegans, use maple syrup!)
    • 3 Tbsp minced shallots (about one)
    • salt & pepper

    Instructions

    For the Salad

    Prepare quinoa as directed.

    Let cool.

    Toss quinoa, arugula, almonds and dressing until combined.

    For the Vinaigrette

    Whisk together all ingredients.

    Season with salt and pepper to taste.

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