yogurt dressing

This flavorful Yogurt Dill Dressing is perfect as a salad topping or a crema for fish tacos. It comes together quickly and easily.

Yogurt-Dill Dressing

yogurt

mayonnaise

lemon juice

garlic (minced)

dill

tsp cumin

tsp ground cayenne pepper

In a small mixing bowl or jar, whisk together the yogurt, mayonnaise, and lemon juice.

Stir in the garlic, dill weed, cumin, and cayenne. Adjust seasonings to taste.

Chill until ready to serve.

Quinoa Southwest Salad with Creamy Chipotle Dressing is a protein-packed, make ahead-friendly lunch or dinner. Filled with nutritious ingredients, gluten free, vegetarian, and only 30 minutes to make.

Quinoa Southwest Salad with Creamy Chipotle Dressing

dry (uncooked) quinoa

vegetable broth ((sub chicken broth))

Tbsp. adobo sauce (from canned chipotle chiles

chili powder

cumin

garlic powder

onion powder

kosher salt

black beans,

frozen/thawed (or canned) fire-roasted corn ((sub sweet corn))

cherry tomatoes, halved

avocado,

cilantro

pumpkin seeds (pepitas)

plain whole-milk Greek yogurt

mayonnaise oil

Tbsp. olive oil

lime juice

honey

Combine quinoa, broth, adobo sauce, chili powder, cumin, garlic powder, onion powder, and salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy, about 12 to 15 minutes. Transfer to a large bowl and let quinoa cool for 10 minutes.

Meanwhile, prepare Creamy Chipotle Dressing by combining all dressing ingredients in a medium bowl; stir with a whisk to combine.

To the bowl with quinoa, add black beans, corn, tomatoes, avocado, cilantro, and pumpkin seeds; toss to combine. Add dressing and stir well to coat. Enjoy warm, chilled, or closer to room temperature.

Peach and Corn Quinoa Salad with Cilantro Ranch: filled with nutritious ingredients and bright, fresh flavor. This summer quinoa salad is perfect for meal prep lunches or easy entertaining.

Peach and Corn Quinoa Salad with Cilantro Ranch

salt

corn kernels (from 2 cobs) ((sub frozen/thawed fire-roasted corn

peaches,

Queso Fresco cheese, crumbled

red onion

cilantro leaves and stems

Tbsp. extra-virgin olive oil

Tbsp. plain Greek yogurt

apple cider vinegar

garlic clove

black pepper

Combine quinoa, salt, and 1 1/2 cups water in a medium saucepan. Bring the mixture to a boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy, about 12 to 15 minutes. Transfer to a large bowl and let cool for 10 minutes.

While quinoa cools, prepare Cilantro Ranch. In a medium bowl, combine cilantro, oil, yogurt, mayonnaise, vinegar, garlic, pepper, and salt; stir with a whisk until smooth.

To the bowl with quinoa, add corn, peaches, avocado, queso fresco, red onion, and pumpkin seeds. Pour Cilantro Ranch overtop, and toss to combine. Enjoy warm, chilled, or closer to room temperature.

Curried cauliflower and sweet potato bowls with quinoa and cumin-spiced yogurt. A hearty, produce-packed bowl with anti-inflammatory spices that&#39;s perfect for weekday lunches.

Curried Cauliflower and Sweet Potato Bowls with Cumin Yogurt

cauliflower,

potato,

Tbsp. extra-virgin olive oil, divided

curry powder

paprika

kosher salt, divided

cracked black pepper

red quinoa, uncooked

water or vegetable broth

kale ((optional))

Tbsp. finely chopped fresh parsley

lemon zest, lemon juice

Tbsp. pepitas ((I use roasted and salted))

plain full-fat Greek yogurt

Tbsp. tahini

Preheat oven to 425ºF.Combine cauliflower and sweet potatoes in a large bowl. Toss with 3 Tbsp. olive oil, curry powder, paprika, garlic powder, 1/2 tsp. salt and black pepper. Arrange on a large rimmed baking sheet and roast for 35 to 40 minutes, tossing once halfway through, until tender.

Meanwhile, bring quinoa, 2 cups of water or vegetable broth, and 1/4 tsp. salt to a boil in a medium saucepan. Reduce heat and gently simmer, covered, until the quinoa is tender, about 15 minutes. Stir in kale, if using, and keep covered until ready to use. (The heat of the quinoa will wilt greens.)

Prepare Cumin Yogurt: In a small bowl, combine yogurt, tahini, 1 Tbsp. lemon juice, cumin, salt, and pepper; stir to combine. Whisk in 1 Tbsp. water.In a separate small bowl, combine parsley, lemon zest and 1 Tbsp. lemon juice, and 2 Tbsp. olive oil. Set aside.

Divide quinoa evenly between 4 bowls. Top with roasted cauliflower and sweet potatoes and a drizzle of the parsley oil. Add a dollop of cumin yogurt and 1 Tbsp. pepitas per bowl. Serve.

Customizable and higher protein pasta salad.

Cilantro Avocado Pasta & Chicken Salad

macaroni noodles, 227 g

Chicken, 227 g

Corn, 100 g

Cherry tomatoes, 75 g

Cilantro, 30 g

Hatch chiles, 30 g

Red Onions, 1/2

Avocados, 1/2

Yogurt, 100 g

Kewpie mayo, 20 g

Lime juice, 1

Salt, a spoonful

Cayenne Pepper, a spoonful

Garlic Powder, a sprinkle

MSG, a sprinkle

Prep the pasta & the chicken

Add your pasta to a pot of boiling, salted water. Overcook the pasta by 3 or 4 minutes more than the package instructions indicate. This way, the pasta will have the perfect chewiness in the salad, instead of hardening when it cools down.

After the pasta is cooked, drain it and spread it out on a baking sheet to cool.

Take your cooked chicken (whether poached, baked, or grilled) and dice it into bite-sized pieces.

Prepare the vegetables & the dressing

Broil or grill your corn, then slice the kernels off. Slice your onion, quarter the cherry tomatoes, cube the avocado, and mince the cilantro and hatch chilies.

For the dressing, add the yogurt, mayo, lime juice, cayenne, garlic powder, and MSG to a container and mix until combined. Give it a taste and adjust as needed.

Assemble & serve

In a large bowl or container, combine the cooked pasta, chicken, vegetables, and dressing until everything is well coated. Add the dressing to your preference. For best results, let the salad rest in the fridge for at least 1 hour before serving. It's even better if left overnight. Enjoy.

https://www.youtube.com/watch?v=lnTRggYQ94M&t=253s

Thank you to GEICO for sponsoring this video. Click here➡️ https://on.gei.co/EthanC to see how much money you could save by bundling your home and auto insurance!

In my opinion, pasta salad is one of the most underrated weeknight meals. Not only can it be made ahead of time, but it's completely customizable with whatever you have in the fridge.

USEFUL KITCHEN GEAR

🌡Thermapen Thermometer: https://alnk.to/6bSXCCG
🍳 Made In Wok I use: https://bit.ly/3rWUzWX
🥌 Budget Whetstone for sharpening: https://geni.us/1k6kComboWhetstone
🧂 Salt Pig: https://geni.us/SaltContainer
⚖ Scale: https://geni.us/FoodScale
🍴 Budget 8-inch Chef's knife: https://geni.us/BudgetChefKnife
🔪 Nicer 8-inch Chef Knife: https://geni.us/TojiroChefKnife
🧲 Magnetic Knife Rack: https://geni.us/MagneticKnifeRack
🥘 Cast iron griddle: https://geni.us/TheCastIronGriddle
📄 Baking Sheet: https://geni.us/NordicBakingSheet
🛒 Wire Rack: https://geni.us/WireRack
🍳 Saucepan: https://geni.us/Saucepan
🪓 Woodcutting board: https://geni.us/SolidWoodCuttingBoard

⏱ TIMESTAMPS:
0:00 Intro
1:06 Pasta Salad Blueprint
1:32 Deli Style Pasta Salad
4:13 Chicken Avocado Cilantro Pasta Salad
6:25 Macros + Outro



🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): http://share.epidemicsound.com/33cnNZ

MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](http://amazon.com/) and affiliated sites.

Why I make Pasta Salad (almost) every week.

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