Quinoa and Black Bean Salad 10 October 08

Quinoa and Black Bean Salad

1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 fresh jalapeno pepper, diced finely
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne, jalapeno and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper.

Cover and refrigerate. Bring to room temperature before serving.

 

Spinach and Whole Wheat Pasta Salad 14 July 08

A very simple summer pasta salad. Make ahead of time and let marinate in the fridge for a couple hours before serving.

Spinach and Whole Wheat Pasta Salad

1 tsp ground basil or chopped fresh basil
1 tsp crushed red pepper flakes
1 tsp fresh ground black pepper
1 tsp salt
3 garlic cloves, crushed
2 T balsamic vinegar
2 T olive oil
1/4 cup chopped red onion
1/4 cup chopped walnuts
2 ounces crumbled Bleu or Gorgonzola cheese (Feta also works well here)
2 cups spinach, coarsely chopped
chopped red bell pepper
1 box whole wheat pasta

Cook pasta according to package directions.
Add red pepper, walnuts, red onion and spinach to drained pasta.
Combine basil, red pepper flakes, pepper, salt, garlic, vinegar and olive oil in a small bowl and whisk together.
Pour over pasta mixture. Cover and refrigerate.

 

Whole Wheat Shells with Chickpeas and Arugula 11 June 08

Yes ladies and gentleman..ANOTHER chickpea recipe. No, really. My real intent for posting this recipe today though is that my arugula is here!! It’s that time of year and this peppery green makes for a fantastic salad.

Whole Wheat Shells with Chickpeas and Arugula

8 ounces uncooked whole-wheat shells
3 T olive oil
1 3/4 cups cooked chickpeas (about one 15-ounce can)
4 cups packed arugula, chopped
1/3 cup dried cranberries or raisins
1/2 cup sun-dried tomatoes, sliced
4 ounces crumbled feta cheese
salt and freshly ground black pepper (to taste)
1/2 cup chopped toasted walnuts (optional)

Cook shells until al dente (about 8 minutes)
Drain and transfer to a large bowl, drizzle with olive oil and toss to distribute
While pasta is still hot, add chickpeas, arugula, dried fruit and tomatoes.
Toss gently.
Cool to room temperature and stir in feta.
Taste and add salt and pepper (feta tends to be salty, so go easy)
Top with toasted walnuts and serve.

Thank you to L who made me feel better about my garbanzo bean obsession with this comment:

“They are good because they fake you out like you are eating pasta but you aren’t!
Good gluten free sub”

Although this one has whole wheat shells in it, L quickly pointed out that you could substitute quinoa or rice pasta if you’d like and I’m excited to hear from her about how it tastes when she gets a chance to make it. (umm..I think you’ve just been tasked L )