"My purple onions are living their best Sumac life"
If there’s one thing I love in the kitchen, it’s a recipe that makes me
feel like I’ve done a lot when really, I’ve done almost nothing. Enter
Sumac Onions, the ultimate “fake it
till you make it” side dish. With just a few ingredients and minimal prep,
you can whip up a bowl of
flavour-packed, Middle Eastern-inspired onions
that taste incredible.
Let’s talk flavour, because these onions aren’t just onions, they’re
onions with attitude. Thanks to the
sumac, adding a
tangy flavour to the onions. The fresh parsley adds a bright lift, while a squeeze of lemon juice gives a citrusy zing
that cuts through richer dishes.
The
sumac adds a Middle Eastern flair, a nod to its roots in
Turkish, Lebanese, Syrian, and Persian cuisine, where it has long been used to brighten grilled meats, rice, and
salads. Tossing these simple ingredients together gives you a
fusion kachumar, a play on a South-Asian side salad, that’s tangy,
fresh, and surprisingly lifting.
The first time I made it, I paired it with comforting
dhaal, then tried it alongside
biryani, and wow, what a combo!
The freshness of parsley and the zing of sumac onions balanced the rich,
spiced dishes perfectly. I also served them with my mum’s chicken and vegetable skewers, tucked into naan with a dollop
of yoghurt chutney. Recently you may have seen it added to the Viral Döner Kebab Wraps I made (recipe here). Quick, easy,
and ridiculously versatile, these
Sumac Onions elevate almost any
meal the ultimate easy topping for pitas and wraps.
This vibrant and refreshing Miso Carrot Salad is my twist on the
viral Asian-style carrot and cucumber ribbon salad that’s been taking
Instagram and TikTok by storm. My sister was actually the one who
recommended I try it, and now I completely understand the hype!
In true Spicy Fusion Kitchen style, I’ve added my own spin:
White Miso. This umami-packed ingredient adds a beautiful depth of
flavour and gives the dressing that addictive savoury note we all love. My
sister brought me a jar during her visit, and let’s just say I’ve been
putting it to good use! That said, the miso is totally optional,I’ve made this salad without it, and it’s still bursting with
flavour. You can also mix things up by adding
shredded purple cabbage or cucumber ribbons for more crunch and
colour, which I've also done.
This salad comes together in minutes with minimal prep and was a total hit
at my family lunch table, there were barely any leftovers! Whatever dressing
remains can easily be reused, just toss in more carrots or fresh veggies,
and it's ready for your next meal.
This Miso Carrot Salad makes a great side dish with a variety of meals.
You could try it with; sticky sesame chicken or teriyaki salmon,
grilled tofu, fried rice, sushi, or noodle stir-fry, BBQ/Braai dishes,
steak, Korean fried chicken, burgers, grilled or oven baked chicken. Really
the options are endless, you'll see how this pairs with just about
everything.
“This creamy corn salad is one saucy little addiction.”
You know me I love my sides and one can never have too many side dish
recipes. If you’ve ever been to Nando’s, you’ll know their creamy corn salad
is dangerously good - one of my absolute favourite sides (okay, tied with
the sweet potato chips, Casa Pap topped with tomato relish, let’s be
honest).
So when my sister came to visit, I made sure she tried it, and not long after
she was back home, I got a message: “Any chance you can figure out how to
make that creamy corn thing from Nando’s?” No pressure, right? But challenge
accepted!
So here it is: my Nando's inspiredCreamy Corn Salad. I kept it super simple, using two Nando’s sauces
for that signature flavour. It’s creamy, zesty, and definitely a
crowd-pleasing side dish. Can’t get hold of Nando’s sauces where you live?
No worries, just swap in your favourite garlic sauce, peri-peri hot sauce
and mayo, and you’re good to go.
This salad pairs brilliantly with grilled chicken, stuffed into wraps
or pitas, or served as a side at a braai or BBQ. It’ll keep for up two weeks
in an airtight container in the fridge, though honestly, I doubt it’ll last
past day two. If you haven’t seen my previous recipe, click here and check it out! If you loved my Mexican Corn Salad with Mexican Crema, you’re going to be all heart-eyes over this creamy version too.
Well even though we're already February, I still want to start this year of
recipe posts on a healthy note, and what's more healthy than a delicious and
low-calorie salad dressing!
Now, this mango salad dressing has a lovely balance between sweet and spicy, and
it will make your taste buds very happy. It's mango season where I'm at and
not only am I enjoying them as is, but I'm trying to make use of them in
different ways.
Come over to the healthy side, have some quinoaaaaaaaa.
Recently I've been trying to eat healthier, alongside working out.
While it is a lifestyle change,
it's one I've been enjoying.
So I have been on the lookout to try and incorporate healthy,
yet delicious dishes into my meals,
without feeling like I'm depriving myself.
Lol oh, watch me post a
dessert recipe next...
Baby steps, baby steps.
Anyhoo, quinoa was always something
I wanted to try.
Upon my own research, it turns out
it's very healthy.
Quinoa is a superfood, which means it's packed full of nutrients.
It's gluten-free,
and also anti-inflammatory.
The list of benefits is endless.
I won't lie my sister did nudge me into actually giving it a try because she did, and she liked it.
I half the amount of quinoa I make
because even 1/2 cup feeds around 4 people,
and we still have leftovers.
I did for the sake of everyone's convenience share the recipe with the standard 1 cup,
so you can follow along.
Don't feel intimidated by quinoa,
it does take a few tries to
perfect cooking it.
Many sites suggest different
water to quinoa ratios,
I found 1 3/4 cup water to 1 cup quinoa is just perfect.
Feel free to adjust
depending on your preferences
and do not rush the steaming step.
There are many ways to serve quinoa, as well as many recipes to try.
From a full meal to a filler for a wrap, or a side dish at a braai/bbq,
this particular recipe is very easy to make and will be a lifesaver.
Down below I share 2 types of methods,
one with step-by-step pictures and one without.
- INGREDIENTS -
1 Cup Uncooked Quinoa
2 1/2 Cup Water
1 Medium Red Onion
1/2 Cucumber
1 - 2 Cups Cocktail Tomatoes
2 Avocados
Handful Fresh Coriander
2 - 3 Tbsp Lime Juice
1/2 tsp Salt
1 tsp Ground Pepper
1/4 tsp Red Chili Flakes
1 1/2 Tbsp Oil
1 - 2 Tbsp White Vinegar
- METHOD WITH PICTURES -
1. Firstly, let's make the quinoa. It's better to make it first so it has time to cool down for this particular recipe. Getting the right ratio of water to quinoa is very important; too much water and the quinoa will be mushy, too little water and it will be dry or still uncooked. Cooking quinoa does take some practice and don't be afraid to adjust the timings. As long as the quinoa puffs up after they steam you're in the clear, the dressing (or just a little drizzle of oil) will keep it from drying out.
Rinse your quinoa in a fine mesh colander under running water for around 30 seconds, before draining well. Next, add the rinsed quinoa into a medium-sized pot, that's deep, and add 2 1/2 cups water.
Bring to a boil over medium-high heat, then decrease the heat down to medium, allowing it to gently simmer. Continue cooking until the quinoa has absorbed all of the water, so for approximately 15 minutes (small amounts of quinoa will be ready around the 10 minutes mark; while larger amounts of quinoa may take between 15 to 20 minutes to cook).
Once you see all the water has been absorbed, turn off the heat, keep the pot covered, and let the quinoa steam for another 5 - 10 minutes. This step gives the quinoa time to pop open, so it’s nice and fluffy.
Remove the lid and fluff the quinoa with a fork, I actually layer it out on a plate and I pop it in the fridge to cool down.
2. While your quinoa is cooking, you can prep your other ingredients and keep them aside in a separate, semi-large bowl. Cube your medium sided red onion, and thinly slice or cube your cucumber (1 cup should be enough), adding it into the bowl. Next, halve or quarter your cocktail tomatoes, and also add that to your bowl.
3. Once your quinoa has finished cooking and has cooled down, add it into the bowl with the other ingredients, with some freshly chopped coriander.
4. Cube your avocado, add it into the bowl and mix your salad altogether.
5. Now make a quick dressing you can pour over your salad. Add in your oil, lime juice, salt, pepper, vinegar and red chilli flakes. Mix it all together and give a quick taste, you may need to adjust the seasonings, depending on your tastebuds.
6. Plate up, garnish with more fresh coriander, and refrigerate your salad till you're ready to serve it. It's best served cold, and it's a perfect healthy side dish to have with grilled chicken or even to serve for a bbq/braai. It's also very filling on its own, so it would work perfectly as a quick meal.
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- METHOD WITHOUT PICTURES -
1. Firstly, let's make the quinoa. It's better to make it first so it has time to cool down for this particular recipe. Getting the right ratio of water to quinoa is very important; too much water and the quinoa will be mushy, too little water and it will be too dry or still uncooked. Cooking quinoa does take some practice and don't be afraid to adjust the timings. As long as the quinoa puffs up after they steam you're in the clear, the dressing (or just a little drizzle of oil) will keep it from drying out.
Rinse your quinoa in a fine mesh colander under running water for around 30 seconds, before draining well. Next, add the rinsed quinoa into a medium-sized pot, that's deep, and add 1 3/4 cups water.
Bring to a boil over medium-high heat, then decrease the heat down to medium, allowing it to gently simmer. Continue cooking until the quinoa has absorbed all of the water, so for approximately 15 minutes (small amounts of quinoa will be ready around the 10 minutes mark; while larger amounts of quinoa may take between 15 to 20 minutes to cook).
Once you see all the water has been absorbed, turn off the heat, keep the pot covered, and let the quinoa steam for another 5 minutes. This step gives the quinoa time to pop open, so it’s nice and fluffy.
Remove the lid and fluff the quinoa with a fork, I actually layer it out on a plate and I pop it in the fridge to cool down.
2. While your quinoa is cooking, you can prep your other ingredients and keep them aside in a separate, semi-large bowl. Cube your medium sided red onion, and thinly slice or cube your cucumber (1 cup should be enough), adding it into the bowl. Next, halve or quarter your cocktail tomatoes, and also add that to your bowl.
3. Once your quinoa has finished cooking and has cooled down, add it into the bowl with the other ingredients, with some freshly chopped coriander.
4. Cube your avocado, add it into the bowl and mix your salad altogether.
5. Now make a quick dressing you can pour over your salad. Add in your oil, lime juice, salt, pepper, vinegar and red chilli flakes. Mix it all together and give a quick taste, you may need to adjust the seasonings, depending on your tastebuds.
6. Plate up, garnish with more fresh coriander, and refrigerate your salad till you're ready to serve it. It's best served cold, and it's a perfect healthy side dish to have with grilled chicken or even to serve for a bbq/braai. It's also very filling on its own, so it would work perfectly as a quick meal.
- PIN IT -
It is so easy to pin a recipe you like right onto your Pinterest boards.
Simply click on the picture, and it will automatically open up to your Pinterest
where you can save the image and recipe link to any board.
I hope you give this Avacado Quinoa Salad a try,
it's a delicious, healthy side dish to make and serve at any mealtime.
Hey, I’m Zainab — cooking (and eating) is how I embrace my chubby cheeks, and bring a little joy to the kitchen! I love blending flavours, spices, and cultures to create recipes that are as fun to make as they are to eat. Think bold spices, fusion twists, and meals that are fancy enough to impress but easy enough to whip up any day of the week.
Every recipe I share is something we’ve actually eaten at home — no food styling fakery here (well, maybe just a bit of garnish magic). My step-by-step photos and videos walk you through every stage, so whether you're a kitchen newbie or a seasoned pro, you’ll plate up something delicious and beautiful in no time.
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