As the seasons move into spring and summer, dishes that are easy to prepare, easy on the budget, and full of good taste are in demand. This is the season when people want lighter foods and foods that can be eaten chilled. Quinoa is a salad star. Its fresh, light taste and high protein content make it an excellent foundation for many salad recipes. Here are two that are particularly delicious.
QUINOA BLACK BEAN SALAD
1 cup quinoa
2 cups water
4 teaspoons fresh lime juice, or more to taste
1/4 teaspoon ground cumin
1/4teaspoon ground coriander
1 tablespoon finely chopped fresh cilantro
2 tablespoons minced scallions
1 1/2 cups cooked black beans
1 cup diced tomatoes
1 cup diced red bell pepper
1 cup diced yellow bell pepper
2 teaspoons minced fresh green chilies
Extra virgin olive oil
salt and black pepper to taste
Add quinoa to 2 cups of water. Cover and simmer about 10-15 minutes, until all the water is absorbed. Set aside to cool. Combine lime juice, cumin, coriander, cilantro, scallions, beans, tomatoes, bell peppers, and chilies. Drizzle with olive oil. Add cooled quinoa, salt and pepper to taste. Toss. Serves 2-3.
TABOULI
Tabouli is a mid-eastern salad. Make it with quinoa for a delightful new taste.
2 cups quinoa, cooked 1/2 tsp basil
1 cup chopped parsley 1/2 cup lemon juice
1/2 cup chopped scallions 1/4 cup extra virgin olive oil
2 TBL fresh mint or 1 TBL dried mint salt and pepper to taste
1 garlic clove, pressed lettuce leaves, whole
1/4 cup olives, sliced
Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives. Serves 4.
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http://www.whfoods.com/genpage.php?…
