I’m already thinking of dishes to take to 4th of July festivities. So many salads have mayo (gag) in them and have a short potluck shelf life. This one can stay at room temp indefinitely.
I could eat this every single day of the summer, mixing and matching veggie add-ins. It’s really THAT good.
Adapted from the NY Times.
Try it for yourself.
For the salad:
- 1 cup uncooked red quinoa
- 1 (14oz) can black beans, drained and rinsed
- 1 red pepper, chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 green onions, chopped
- 1 cup fresh corn (optional) *see note
- 1 small avocado, chopped into 1 inch pieces
For the dressing:
- 4-5 tbsp of fresh lime juice (juice from 2 small limes)
- 1/2 tsp Kosher salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup extra virgin olive oil
- 1/2 tsp ground cumin, or more to taste (I used 1 tsp, I love cumin)
1. Cook 1 cup Red Quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.
Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I painstakingly picked out every, single, kernel after that eff up. I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.
Posted in CSA, Dinner, Fridge Finds, Make Ahead, Meatless Monday, Quick Cooking, Salad, Seasonal Ingredients, Vegan, Vegetarian
Tagged black beans, ny times, quinoa, salad, seasonal ingredients
Once you become comfortable with having flexible items in your pantry, having no real plan for cooking isn’t very stressful. You get to bring this kinda stuff together in a pinch. This is a perfect no-plan panic meal.
Parm + Citrus Sauce/Dressing:
- 1/3 cup freshly grated Parmesan cheese (make this Vegan and omit the cheese)
- Zest and juice of 2 oranges
- 2 tablespoons chopped shallots
- 2T white wine vinegar
- 1 cup extra-virgin olive oil (or half reg. + half lemon oil)
- 2 pinches of both salt + pepper
In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini
- Zest of one lemon
- scant 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
In a medium bowl or Mason jar combine the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
For the veggie bowl:
Cook up quinoa according to package directions. Pictured here, I made a mix of common white and less common Inca red quinoa. They cook up the same, I didn’t have a cup of either, but combining them I just made it. Before I add the water and put it into a pan to cook, I like to rinse it through a fine mesh strainer until the water runs clear and then toast it in a saute’ pan until just barely browned. I think it makes it taste nutty and earthy. The end texture is also a little fluffier, less mushy like rice sometimes gets with the excess starch still attached.
In the bowl pictured, there is cooked room temperature chickpeas (mine were from frozen, but you could use canned in a pinch), raw red onion, steamed kale and steamed fingerling potatoes. That’s what I had in my fridge that day but you can use any cooked or raw veggie you like. The type of bowl you make is only limited by what’s in your fridge really. Tofu would make an excellent addition to this dish. I served my bowl room temperature for a simple dinner.
Dressings adapted from 101cookbooks.com
Posted in Dinner, Fridge Finds, Quick Cooking, Recipes, Salad, Vegan, Vegetarian
Tagged bowl, chickpeas, kale, pantry finds, quick dinner, quinoa, red onion, tahini, vegan, vegan dressing
I launched this mini “save the turkey” campaign via my Facebook page last week wherein I actually paid $20.00 to adopt a turkey, which equates to sponsoring a month of food for the poor little guy to offset what he might have sold for at the market to become someone’s dinner Thursday (yikes take a breath!). This brought on the usual slew of “what are you gonna eat for dinner if not a turkey?” commentary from people who think that vegetarians/vegans only eat lettuce. Oh, and for this behavior, I was basically called a Communist by one of my Republican friends. A Communist, really? Huh.
While Mr. Wonderful and I basked in the yum that is Chipotle tonight, chasing a Costco expedition high that ended with the purchase of more wine, cheese and bread than two people should even contemplate purchasing, we discussed what parts of Thanksgiving we liked best and it was hand’s down: sides and desserts. Mr. Wonderful maintains that basically you eat like 2 pieces of dry turkey out of obligation and then head right for the stuffing, cranberry chutney, potatoes and gravy, green bean casserole, 7-layer salad, sweet potatoes and dinner rolls. I don’t disagree. As long as I can remember I headed right for the scalloped potatoes, the spinach gratin, sweet potato casserole, corn pudding, and of course, the homemade yeast rolls. Top it off with a little pumpkin pie, and…oh, I forgot to mention the endless precursors to Thanksgiving dinner, where you stuff yourself before you stuff yourself with as many gherkins that will fit in your mouth at once, black olives you wear on the tips of your fingers and nibble off that taste like the tin can they fell out of, little cubes of cheddar “fancy” cheese where the serving size is a fist-full, along with all you can eat Wheat Thins and Triscuits, I mean, seriously, this is Americana at it’s finest. Who needs a turkey? Not us. Oh, and keep those little wieners in bbq sauce to yourself too. Sick. Sick.
Here is my “main dish” for Thanksgiving, it mixes a few of my fave sides all into one delish, not to mention beautiful dish. Give it a try, I bet you will serve more of this than that Turkey Lurkey. I have yet to go home with leftovers. Consequently, if you do have leftovers, you can wrap these individual portions in plastic wrap and freeze for up to 2 weeks, defrost in fridge and warm back up in the oven to rehash their goodness when you need a quick bite to eat, post food coma day.
Quinoa and Wild Rice Stuffed Acorn Squash
- 6 small acorn squash, halved and seeds removed
- 6 cups water
- 1 cup uncooked wild rice (), rinsed
- 1 cup uncooked quinoa, rinsed
- 2 tsp EVOO, optional
- 4 green onions (white and pale green parts), chopped
- 1/2 cup chopped celery
- 1/3 cup chopped granny smith apple tossed in a bit of lemon juice to keep from browning
- 1 T fresh sage
- 1/2 cup dried cranberries
- 1/4 cup golden raisins
- 1/3 cup dried apricots, chopped
- 1/2 cup chopped and toasted pecans, walnuts, or hazelnuts
- 1/2 to 3/4 cup fresh-squeezed tangerine or blood orange juice
- Salt to taste
- Preheat oven to 350°F. Arrange squash halves cut side down in baking dish or roasting pan. Bake until tender, 25 to 30 minutes.
- Meanwhile, make filling. In large saucepan, bring 4 cups water to boil. Add wild rice and 1/2 teaspoon salt. Reduce heat, cover and simmer until rice is tender, about 40 minutes. Drain if necessary.
- In another large saucepan, bring remaining 2 cups of water to boil. Add quinoa. Reduce heat and simmer until water is absorbed and quinoa is tender, about 12 minutes.
- In large, deep skillet, heat oil over medium heat. Add green onions, celery, apples, and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add dried fruits and nuts and cook, stirring often, until heated through. Using a fork, fluff quinoa and wild rice, then add both to skillet. Add juice and mix until heated through. Season with salt.
- To serve, remove squash from oven and arrange on serving platter. Spoon filling into each squash cavity and serve.
More pics to come. This recipe adapted from Vegetarian Times, 2007.
Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients
Tagged acorn squash, cook, cranberries, create, dried fruits, food network, freezer, Mr. Wonderful, ny times, pecans, quinoa, recipe, seasonal cooking, squash, stuffed, vegan, vegan mo fo, veganmofo, vegetarian, wild rice, yum