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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.


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.



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

Healthy Holiday Stuffings, Sides and Starters

The East End Food Co-op
7516 Meade Street, Pittsburgh, PA 15208

November 11th 7:00 p.m.

Tired of the same old candied yams and string bean casserole? This class is for you. We will explore some healthy alternatives that are tasty, seasonal and easy to prepare including fabulous fennel, crazy cruciferous veggies with a tahini miso sauce , and a sweet pear and arugula salad that is sure to be a conversation piece. Not only that, find out how some of ingredients we will be using can help to build your immunity for the winter cold and flu season. Don’t miss this one. The event will be canceled if there are not enough advance reservations so call the East End Food Coop to reserve your seat at 412-242-3598 press #5 for customer service. See you there!

November 8, 2010 at 4:30 am 1 comment

Are you Gluten Intolerant?

Many of you who are coming to my blog may be unaware that September is Celiac Awareness month. What is Celiac disease and why should you become aware?

Continue Reading September 9, 2010 at 8:04 pm Leave a comment

Kombucha Part Deux

What is that fuzzy thing on my scoby?

Continue Reading September 2, 2010 at 6:05 pm 2 comments

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