Tag Archives: quinoa
Earlier this year I suffered a cooking “accident” — doesn’t sound so unexpected, being that I’m an avid cook and baker. However, I did not slice my finger while meticulously chopping vegetables, or burn myself while taking a delicious batch of cookies out of the oven; instead, I cut my hand open while trying to separate two frozen veggie burgers. It was pretty disastrous, but I definitely learned my lesson about handling sharp knives (so much so, that I shied away from cutting anything for several weeks…). Now that my hand is totally healed and I’ve regained confidence in the kitchen, I’m back to chopping. This recipe provided a great opportunity to hone my knife skills, as there is a TON of chopping. It sort of takes a while to make, if you’re a timid chopper like myself, but prep time aside, this salad is DELICIOUS and lasts for 4-5 days in the refrigerator (totally worth it…). I follow the recipe pretty much to the letter, however I have experimented with adding chopped fresh jalapeno, and if you like a little kick, I DEFINITELY recommend that addition. Superfood Black Bean & Quinoa Salad Recipe – Elizabeth Rider Ingredients:
- 2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
- 1/2 cup extra virgin olive oil (*I prefer to use less, closer to 1/3 cup)
- 1 teaspoon ground cumin
- 1 clove garlic, pressed, grated or finely chopped
- Juice of one lime (about 2 tablespoons) — DON’T SKIMP ON THIS
- 1 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 15 ounce can black beans, rinsed and drained well
- 1 red bell pepper, quarter inch chopped (about 1 cup)
- 6 green onions, root removed, white and part of the greens chopped (about 1 cup)
- 1 handful of cilantro, rough chopped (about 1/3 cup)
Directions: Prepare the quinoa. While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies. Rinse and drain the black beans, then chop the veggies; the key is to make the peppers and onions about the same size as the beans. Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavors come together. It tastes best served room temperature or chilled.
I suppose it’s old news at this point, but one of my favorite celebrity couples, Gwyneth Paltrow and Chris Martin, has split — or “consciously uncoupled” in the famous words of Gwyneth, herself. Shortly after I heard the news, I began bookmarking countless GOOP recipes, and stumbled upon these Cannellini Bean and Quinoa Burgers. Like Gwyneth’s relationship with Chris, I’ve been trying to split from meat, eating a plant-based diet whenever possible.
These Cannellini Bean and Quinoa Burgers are a perfect “meatless monday” option — they’re easy, delicious, and totally satisfying. I opted to serve mine with some sliced avocado on top, and I highly recommend that pairing. Enjoy!
Cannellini Bean + Quinoa Burgers – Goop
- 1 1/2 cups (or small can) cooked cannellini beans
- 1 cup cooked quinoa
- 1/4 cup gluten-free breadcrumbs
- 2 shallots, diced
- 1 garlic clove, minced
- 1/2 teaspoon fennel, crushed
- 2 teaspoons cumin
- healthy handful of parsley, chopped
- olive oil
- salt + pepper
1. Place a large frying pan over medium high heat and drizzle with olive oil (about 2 tablespoons). Add shallots and cook for a minute until they begin to soften. Add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. Remove from heat and cool.
2. Place the beans, quinoa and breadcrumbs in a large mixing bowl. Add the parsley and cooled shallot mixture and set the pan aside but don’t clean (you’ll use this later to fry the patties). Combine everything together with your hands, mashing the beans so that the mixture turns into a paste. (If it’s feeling a little wet, add more breadcrumbs.) Season with salt and pepper.
3. When combined, form the mixture into small patties, about the size of your palm and about an inch thick.
4. Place your frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. Cook the patties in batches for about 3 minutes on each side until nice and golden brown. Remove from pan and immediately season with salt and a drizzle of lemon. Serve with lettuce, tomato, red onion, Veganaise and/or whatever else you like.
This variation of tabbouleh incorporates complete proteins quinoa and farro, so it is not only a perfect summer side dish, but also this tabbouleh can serve as a satisfying meal for vegans and vegetarians. I served my salad over a few romaine leaves for some added crunch!
ML Tabbouleh — Cafe ML (Bloomfield Hills, MI)
Ingredients for tabbouleh:
- ½ cup quinoa, rinsed
- 1 cup water
- ½ cup farro
- 1 English cucumber, small diced
- 3 Roma tomatoes, small diced
- ¼ cup Spanish onion, small diced
- ¼ cup flat leaf parsley; rinsed and chopped
- 3 tablespoons minced chives
Directions for tabbouleh:
Bring quinoa, pinch of salt, and 1 cup to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 10 minutes until quinoa is tender. Remove from heat and let covered quinoa rest for 5 minutes; fluff with fork and cool on baking tray. In a medium saucepan, cover farro with water. Bring to a boil, cover, and reduce to a simmer. Simmer for about 20 minutes until farro is tender. Cool on baking tray.
Ingredients for lemon vinaigrette:
- ½ cup extra-virgin olive oil
- ¼ cup fresh-squeezed lemon juice
- 1 tablespoons champagne vinegar
- 1 garlic clove, minced
- 1 tablespoons minced shallot
Directions for lemon vinaigrette:
For the vinaigrette, place shallot, garlic, champagne vinegar, and lemon juice in a small bowl. Gradually whisk in olive oil. Season vinaigrette with salt and fresh cracked black pepper. In a large bowl, combine the cool farro, quinoa, cucumber, tomato, onion, flat leaf parsley, and chive. Mix well. Season with salt and fresh cracked black pepper. Dress the salad with lemon vinaigrette to taste.