Archive

Tag Archives: quinoa

Okay so, the wings aren’t healthy. BUT, it was the night of the Fantasy Football Draft, so the boys obviously deserved to treat themselves, what with all the strategy and mouse-clicks.

1/2 cup red quinoa, rinsed
kosher salt and black pepper
3/4 pound green beans
1 summer squash, very thinly sliced
1 small bunch mint, rough chop
juice of 1 lemon
1/4 cup extra-virgin olive oil

1. Prepare the quinoa according to the package directions, seasoning the water with a bit of salt and pepper. Cool.
2. In boiling salted water, blanch the green beans for 3-5 minutes, or until crisp tender. Drain and run under cold water. Cut in half on a bias.
3. Combine the quinoa, green beans, squash ribbons, mint, lemon juice and olive oil.
4. Gently toss to combine and adjust seasoning to taste.

IMG_5388

photo 4

A few weeks ago, I found myself in Orlando, Florida for a wedding. No, I didn’t go to Disney, and yes, I cried through the entire ceremony, and of course I danced. Ohhhh, did I dance. But I also had some fabulous vegetarian food at Dandelion Communitea Cafe. Not only was it delicious and satisfying, it was a revelation. I had one of the best salads I’ve enjoyed in a long time, and my S.S. had a killer Flutter Nutter sandwich, made with almond butter, homemade fluff and sliced bananas.

If you ever find yourself in the Orlando area, it is worth a special trip to the cafe. If you don’t, you can try my attempt at their salad, the Abundant Harvest:

2 carrots, peeled and thinly sliced on a bias
2 celery stalks, thinly sliced in a bias
1 small head broccoli, cut into small florets
1 can chick peas, drained and rinsed
corn kernels from 2 ears of corn
4 oz sprig mix, or other salad green
2 tomatoes, roughly chopped
2 cups cooked quinoa
Pumpkin seeds, toasted, to garnish

1. Combine the carrots, celery, broccoli, chick peas, corn kernels, spring mix, and tomatoes.
2. Fold in the quinoa.
3. Garnish with toasted pumpkin seeds.
4. Eat. And do me a favor–make this the main course. There’s a good deal of prep, and it’s glorious. It deserves to take center stage.

vegan kitchen sink salad

But wait! The dressing! Tune in tomorrow for my take on the Green Goddess dressing served with the Abundant Harvest at Dandelion Communitea Cafe (like what I did right there?).

I love when my kitchen sings to me. Sometimes it’s a tender falsetto, other times it’s methodical rapping to a hot beat. Whatever the harmony, when ingredients come out from the shadows of my cabinets and refrigerator to reveal themselves, the song is so sweet.

This time I cooked up some quinoa with vegetable stock, according to the package’s directions (and no matter what that package says, add a bit of butter while its cooking). Meanwhile, I sauteed greens in olive oil (you can use whatever you have on hand; I had arugula leftover from a pesto recipe, and a bunch of fresh spinach that was on its way out). Soaked golden raisins (I hate the regular kind) in hot water until plump and tender, then drained. Combined all of the above, along with a healthy amount of pine nuts. Seasoned with S & P and I was good to go.

Not sure if my S.S. was expecting this for breakfast, but that’s what he got. And he wasn’t sad about it.

This would make for a lovely side dish, but has enough going on to shine as a main entree. Plus, quinoa is a complete protein, providing all the itty bitty amino acids our bodies need to, you know, do its thing. And that’s something to celebrate. In your underwear, of course.