Southwestern Quinoa Salad

This vegetarian quinoa salad is bursting with southwestern flavours and make the perfect healthy main dish or side!

 Southwestern Quinoa Salad | Haute & Healthy Living

I absolutely love quinoa and I’m always looking for new ways to spruce it up! Lately Matt and I have been basing a lot of our meals on a Mexican theme because we really enjoy the flavours. We decided to make each weekend a different cuisine to inspire us to try different recipes from around the world. It’s a great concept….except we keep doing Mexican over and over again because we just can’t get enough!

Southwestern Quinoa Salad | Haute & Healthy Living

One weekend, along with the rest of our Mexican spread we made this Southwestern Quinoa Salad. It was so delicious and refreshing…perfect for the warmer temperatures! With every bite, it just reminded me of summer. This salad is filling enough to be served as a main dish because it’s packed full of fibre and protein, but it can also be served as a side.

Hope you enjoy it as much as we did!

Southwestern Quinoa Salad | Haute & Healthy Living

Southwestern Quinoa Salad

Yield: Makes 8 servings

Ingredients

  • 2 cups no salt added chicken or vegetable broth
  • 1/3 cup fresh lemon juice
  • 1/3 cup olive oil
  • 1 large handful parsley, finely chopped
  • Sea salt and fresh ground black pepper, to taste
  • 1 cup quinoa, rinsed and drained
  • 1 tsp ground cumin
  • 1 1/4 cups frozen corn, thawed
  • 1 cup no salt added black beans, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 avocado, diced
  • 1/4 cup finely chopped red onion

Instructions

  1. In a small bowl, whisk lemon juice, olive oil, parsley, salt and pepper; set aside.
  2. In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
  3. In a large bowl, combine quinoa, corn kernels, beans, tomatoes, cucumber, avocado and onion. Pour lemon dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavours to meld, or up to 2 days.

Southwestern Quinoa Salad | Haute & Healthy Living

Nutrients per serving:

Servings: 8 • Calories: 221 • Fat: 11 g • Carbohydrates: 26 g • Fibre: 4.5 g • Protein: 6 g • Sugar: 2 g • Sodium: 23 mg • Cholesterol: 0 mg

Elysia, XOXO
Asparagus & Tomato Salad

This asparagus and tomato salad is light, refreshing and bursting with flavour. The perfect side dish to serve at your next summer BBQ! 

  Asparagus & Tomato Salad | Haute & Healthy Living

Last week we finally pulled out the barbecue…it’s about time….it’s almost May for crying out loud! I absolutely LOVE barbecue season. Everything just tastes SO much better on the grill. We’ve been whipping up lots of delicious meals from these Roasted Garlic & Chicken Feta Burgers to these flavourful BBQ Chips Chicken Kabobs. One of my favourite meals to have when the warmer weather hits is grilled up chicken or burgers along with a delicious and refreshing salad.

Asparagus & Tomato Salad | Haute & Healthy Living

Enter this amazing Asparagus & Tomato Salad. I originally got inspired to whip up this salad because this month at work, we’re featuring foods for digestive health. Asparagus and tomatoes just happen to be a source of prebiotics which provide food for the probiotics or healthy bacteria in our digestive tract. When I served this salad up, I never imagined it would be such a hit! Who would’ve thought that asparagus and tomatoes would taste so delicious together! And the dressing is out of this world. The avocado provides a wonderful creaminess to the dressing and the feta pumps up the flavour, while adding some protein. This salad might just become a new favourite at those summer BBQs ;)

Asparagus & Tomato Salad | Haute & Healthy Living

Asparagus & Tomato Salad

Yield: 8-10 servings

Ingredients

  • 2 pounds asparagus, trimmed and cut into 1 ½ inch pieces
  • 2 pints cherry and grape tomatoes in varied colours, halved
  • 1/2 cup crumbled light feta cheese
  • 1 ripe avocado, cut into cubes
  • 1/2 cup sliced fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. lemon juice
  • 2 tsp. Dijon mustard
  • Salt & pepper to taste

Instructions

  1. Bring a large pot of water to a boil. Add asparagus and boil for 2 minutes. Drain and rinse with cold water.
  2. In a large bowl, combine asparagus, tomatoes, avocado, feta cheese and basil. Toss until evenly distributed.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard and salt and pepper. Pour the dressing over the asparagus mixture and toss to combine.

Asparagus & Tomato Salad | Haute & Healthy Living

Nutrients per serving:

Servings: 8• Calories: 194 • Fat: 9 g • Carbohydrates: 5 g • Fibre: 2 g • Protein: 5 g • Sugar: 2 g • Sodium: 175 mg • Cholesterol: 8 mg

Elysia, XOXO
No-Bake Chocolate Coconut Cookies

These cookies are not only super tasty, they are also a source of fibre and probiotics, which can help promote a healthy digestive system! Perfect healthy snack or treat for the whole family!

No-Bake Chocolate Coconut Cookies | Haute & Healthy Living

I’m sure I have said this many times before but I have this huge love for chocolate and peanut butter. There is just something about that combo that gets me every time. So naturally, I tend to experiment with lots of different recipes that incorporate these ingredients. My latest concoction are these No-Bake Chocolate Coconut Cookies. The best part about this recipe is….yes…the chocolate…and the peanut butter, BUT it also contains a mystery ingredient that no one would ever guess. Drumroll please….. the secret ingredient is kefir! This recipe is absolutely amazing for digestive health because kefir contains over two billion live active cultures per one cup serving, which can help replenish those healthy bacteria in your digestive tract and improve overall digestion. Plus, the fibre from the oats and coconut keeps everything running smoothly….if you know what I mean…

These cookies are also super filling, and would make a great snack or healthy treat for on the go! Whip up a batch to store in the fridge or freezer for a nutrient rich sweet treat!

No-Bake Chocolate Coconut Cookies 3

No-Bake Chocolate Coconut Cookies

Yield: 16 cookies

Ingredients

  • 1 ¾ cup rolled oats
  • 2 tbsp. unsweetened cocoa powder
  • ¼ cup unsweetened coconut flakes
  • Pinch of salt
  • ¼ cup coconut oil, melted
  • 2 tbsp. unsweetened cocoa powder
  • ¼ cup honey
  • ½ cup natural peanut butter or almond butter
  • ¼ cup plain kefir

Instructions

  1. In a medium bowl, mix oats, cocoa powder, coconut, and salt.
  2. Add coconut oil, honey, peanut butter and kefir and mix until well combined.
  3. Scoop mixture with a small cookie scoop or spoon onto parchment paper and flatten slightly so that they resemble a cookie.
  4. Place in the fridge for 30 minutes.
  5. Serve or keep stored in a sealed container in the refrigerator or freezer.

No-Bake Chocolate Coconut Cookies | Haute & Healthy Living

Nutrients per serving:

Servings: 16 • Calories: 141 • Fat: 9 g • Carbohydrates: 13 g • Fibre: 2 g • Protein: 3 g • Sugar: 5 g • Sodium: 37 mg • Cholesterol: 0 mg

Elysia, XOXO
Shrimp in Creamy Coconut Tomato Sauce

This shrimp dish is packed full of flavour and is delicious served with brown rice or quinoa. The perfect quick and easy weeknight meal!

Shrimp with Creamy Coconut Tomato Sauce | Haute & Healthy Living

Lately the shrimp has been on sale, so I’ve been doing lots of experimenting with new shrimp recipes. The recipe I’m posting today has been a top pick of mine for several years. The thing that I love the most about this meal is that it’s SO easy. But don’t allow the simplicity to fool you…it’s still packed full of amazing flavour! Although you probably wouldn’t think of pairing diced tomatoes with coconut milk, believe me, it totally works. The end result is this rich, creamy and delicious sauce, which leads me to my confession…… sometimes I drink the remaining sauce out of the bowl when no one is looking…it’s THAT good. I love pairing this dish with some brown rice or quinoa to help absorb some of that amazing sauce. Can you tell I love the sauce?? It’s a great weeknight meal because it hardly takes any time at all to whip together! And you know I’m all about those quick and easy recipes ;) This one is a keeper for sure!

Hope you enjoy it as much as I do!

Shrimp with Creamy Coconut Tomato Sauce | Haute & Healthy Living

Shrimp in Creamy Coconut Tomato Sauce

Yield: Makes 4 servings

Ingredients

  • 1 lb medium shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 2 red bell peppers, sliced thinly
  • 4 scallions, thinly sliced, white and green parts separated
  • One handful parsley, chopped
  • 4 cloves garlic, minced
  • salt (optional, to taste)
  • 1/2 tsp crushed red pepper flakes (or to taste)
  • 1 can (796mL) no salt-added diced tomatoes
  • 14 oz can light coconut milk
  • 1/2 lime, squeezed

Instructions

  1. In a medium saucepan, heat oil on low. Add red peppers and sauté until they start to soften (about 4-5 minutes). Add scallion whites, parsley, red pepper flakes and garlic. Cook 1 minute.
  2. Add tomatoes, coconut milk and salt to taste, if desired. Cover and simmer on low for about 10 minutes. The sauce should thicken slightly.
  3. Add shrimp and cook 5 minutes. Add lime juice.
  4. Serve with a side of brown rice or quinoa and garnish with remaining green onion and additional parsley, if desired.

Shrimp with Creamy Coconut Tomato Sauce | Haute & Healthy Living

Adapted from Skinnytaste

Nutrients per serving:

Servings: 4 • Calories: 265 • Fat: 8 g • Carbohydrates: 22 g • Fibre: 5 g • Protein: 28 g • Sugar: 10 g • Sodium: 283 mg • Cholesterol: 220 mg

Elysia, XOXO