Side dish recipes: September
Cinnamon quinoa with dates
If you're looking for a protein-rich alternative to rice, look no further than quinoa. The seeds may look small, but they pack a real nutritional punch, and are irresistible when complimented with chickpeas, dates and seasoning.
Directions:
1. Bring 2 cups water to a boil in a saucepan. Rinse 1 cup red quinoa with water. Drain. Stir into boiling water. Reduce heat to medium-low. Simmer, covered, until tender, about 15 min. Remove from heat and let stand, covered, 5 min. Transfer to a medium bowl.
2. Fluff quinoa with a fork, then stir in a drained, rinsed 540-mL can of chickpeas, 1/2 cup chopped dates and 1/4 cup chopped parsley. Whisk 2 tbsp olive oil with 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp cinnamon and 1/4 tsp salt in a small bowl. Drizzle over quinoa mixture and stir until well coated. Serves 4.
Per serving: 410 calories, 12 g protein, 69 g carbs, 11 g fat, 10 g fibre, 425 mg sodium. Excellent source of vitamin B6.
Multi-bean salad
This colourful salad replaces the traditional lettuce with hearty legumes and compliments them with a savoury vinaigrette dressing.
Directions:
1. Trim 1 cup each green and yellow beans. Cut into 1-inch pieces. Cook in a large saucepan of boiling water for 3 min. Drain and rinse with cold water. Pat dry.
2. Whisk 1/4 cup red-wine vinegar with 2 tbsp olive oil, 2 tbsp honey and 1 tsp Dijon in a medium bowl. Add cooked beans and a drained, rinsed 540-mL can of bean medley. Sprinkle with 1/4 cup chopped parsley. Stir until coated. Serves 4.
Per serving: 213 calories, 7 g protein, 30 g carbs, 8 g fat, 7 g fibre, 355 mg sodium.
Roasted beets with dill-yogurt drizzle
Warm roasted beets drizzled with a cool dill-yogurt dressing is sure to hit the spot when you're looking to compliment a main dish, or for a healthy snack option.
Directions:
1. Preheat oven to 400F. Trim greens from 4 medium beets. Wrap each beet tightly in foil and place on a rimmed baking sheet. Roast until tender, about 45 min. Open packets and let cool 10 min. Slip off peel. Slice beets and transfer to a platter.
2. Whisk 1/4 cup plain yogourt with 1 tbsp finely chopped dill, 1/2 tsp each of honey and lemon zest and 1/8 tsp salt in a medium bowl. Drizzle dressing over warm beets. Serves 4.
Per serving: 36 calories, 2 g protein, 7 g carbs, 1 g fat, 1 g fibre, 120 mg sodium. Good source of folate.
GET CHATELAINE IN YOUR INBOX!
Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.