Tag: braai side dishes

Healthy and yummy Quinoa Braai Salad

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Perfect for any braai. This quinoa braai salad recipe is the best! Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley, and lemon. It’s vegan and gluten-free, too!

Produce

  • 1 can Chickpeas
  • 1 Cucumber, medium
  • 1 cup Flat-leaf parsley
  • 2 cloves Garlic
  • 1 Red bell pepper, medium
  • 3/4 cup Red onion

Condiments

  • 1/4 cup Lemon juice

Pasta & grains

  • 1 cup Quinoa

Baking & spices

  • 1 Black pepper, Freshly ground
  • 1/2 tsp Sea salt, fine

Oils & vinegars

  • 1/4 cup Olive oil
  • 1 tbsp Red wine vinegar

Liquids

  • 2 cups Water

Directions

  1. To cook the quinoa: Place quinoa in a saucepan and add in the water and salt. Give it a mix, put the lid on and bring it to a boil in medium high heat. Once it comes to a boil, turn down the heat to low and cook for 10-12 minutes or until water is fully absorbed. Take it off the heat and let it rest for 15 minutes. Fluff it with a fork and place it in a large salad bowl.
  2. Make the salad dressing: Meanwhile, prep the dressing by whisking all dressing ingredients in a small bowl. Set it aside.
  3. To assemble the quinoa tabbouleh: Place all tabbouleh ingredients in the bowl with the cooked quinoa.
  4. Drizzle it with the dressing. Give it a toss.
  5. Taste for seasoning and serve immediately.

Butternut Squash Braai Salad

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The perfect Butternut Squash Braai Salad – made with with Bacon and Maple-Rosemary Vinaigrette! It also includes baby kale and spinach , red onions, feta or goat cheese and red onion. Talk about explosion of flavors perfect for any braai!

  • Olive oil
  • Dried thyme and rosemary
  • Salt and pepper
  • Bacon
  • Walnuts
  • Red onion
  • Goat cheese or feta
  • Baby kale
  • Cranberries
  • Maple syrup
  • Apple cider vinegar
  • Dijon mustard
  • Garlic

How to Make Butternut Squash Salad

  1. Prepare the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. Remove from heat and stir in olive oil and season with salt and pepper.
  2. Prepare squash: Spray a rimmed baking sheet lightly with non-stick cooking spray. Place squash in a mound on baking sheet. Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat.
  3. Roast butternut squash: Spread into an even layer and roast in 400 degree preheated oven 15 – 20 minutes, tossing once after 10 minutes, until tender.
  4. Toss salad ingredients: to a salad bowl add lettuce blend, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad. Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.

Ingredients

  • 1/4 c.honey
  • 1/2 c.reduced-sodium soy sauce
  • 2cloves garlic, minced
  • Red pepper flakes
  • 4boneless pork chops

Directions

    1. Mix together honey, soy sauce, garlic, and red pepper flakes in a large bowl.
    2. Add pork chops, cover, and refrigerate for at least 30 minutes or up to 2 hours.
    3. Heat grill over medium-high heat and cook until seared and cooked through, 8 minutes per side.
    4. Let rest 5 minutes before serving.
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