Archive for March, 2011

Your Beans and Greens and Quinoa Salad Recipes

Here are two recipes as requested at last months health fairs. Both of these are Gluten free and just delicious. Please post comments on how these turned out for you.

Moroccan Beans with Greens Grains

by Deborah A Uttenreither CHHC AADP

1 tsp. of extra virgin coconut oil

1 red or other onion sliced thin in half moons

2 tbsp. of minced garlic

1tsp ground cumin or more to taste

Pinch of cinnamon (optional).

Pinch of Cayenne (optional)

4 cups of cooked chickpeas or other beans

2 cups of chopped tomatoes or one 15 ounce can

2-4 cups of chopped spinach or other dark leafy green

2 sprigs of fresh thyme or ½ tsp. dried

2 tsp. of fresh lemon or lime juice

2tsp of agave nectar or honey

1 ¾ cups of vegetable broth.

½ cup of chopped parsley

Salt and Pepper

Cooked leftover grains such as brown rice, millet or quinoa

Heat the oil in a heavy saucepan over medium low heat.

Add onion and garlic stirring for about 5 minutes

Stir in cumin and brown for about ½ minute

Stir in chickpeas, tomatoes, thyme, agave, and lemon juice.

Bring to a low boil and reduce heat to a simmer.

Add chopped spinach and cover to allow spinach to steam (about 3-4 minutes).

Lift lid and fold in spinach. If more wilting is needed replace lid for another minute.

Adjust seasonings and serve over fresh or leftover grains.

Variations

Roasting your tomatoes or using Muir Glen Roasted canned tomatoes add another layer of delicious flavor to this dish.

Try adding broccoli or cauliflower instead of greens.

Quinoa Watercress Salad

by Deborah A Uttenreither CHHC AADP

For Salad:

2 Cups cooked Quinoa

1 bunch watercress washed and coarsely   chopped.

1 stalk celery, finely diced

¼ cup chopped scallions (include some of the green parts)

1/2 cup of broken walnut meats

2 ounces Roquefort cheese crumbled

Salt and freshly ground pepper

For Dressing:

1-2 tsp of prepared Dijon mustard

2 Tbls balsamic vinegar

4 Tbls olive or walnut oil

Combine all the salad ingredients in a bowl. Mix the dressing by dissolving the mustard in the vinegar, then adding  the oil  Add to salad to taste.

Mix

March 12, 2011 at 11:59 pm Leave a comment


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