Tex-Mex Quinoa, Black Beans & Corn Salad

Tex-Mex Quinoa, Black Beans & Corn Salad

  • 2 cups cooked quinoa 
  • 1 green or red bell pepper, diced
  • 1 cup grape tomatoes, sliced or halved
  • 1 cup black beans (if canned, drained and rinsed)
  • 1 cup loosely packed cilantro, stems removed and roughly chopped. Some saved for garnish.
  • ½ cup frozen corn, thawed
  • 1 avocado, cubed
  • 2 green onions, trimmed and roughly chopped (optional)

Dressing

Use the recipe for this Southwest Bean Salad here

  1. Cook quinoa according to package directions. Let quinoa cool. This step can be done 1 day in advance.
  2. In a large bowl combine the bell pepper, tomatoes, black beans, cilantro, and corn. Set aside and refrigerate until quinoa has cooled.
  3. In a small bowl, whisk together the dressing ingredients.
  4. Once quinoa is cooled add the quinoa to the bowl of vegetables. Add the dressing and toss gently to coat.
  5. Top with avocado and green onions and extra cilantro if you wish.
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Maria Faires’ Lemon Farro and Brussels Sprouts

Lemon Farro and Brussels Sprouts

Farro is a variety of wheat and similar to wheat berries, farro is still a bit chewy when cooked, rather than soft and mushy. If you don’t have access to a Trader Joe’s, use wheat berries.

In the spring when asparagus is in season, try substituting asparagus for the Brussels sprouts.

·      1 c. Farro Ten Minute Trader Joe’s or Wheat Berries (Adjust cooking time)

·      2 or 3 c. chicken or vegetable broth (Adjust amount depending on if you are using Ten Minute Farro or Wheat Berries)

·      1 lb. Brussels sprouts, ends trimmed and quartered

·      1 large shallot, chopped

·      2 tbsp. extra virgin olive oil, divided

·      1/4 c. chopped walnuts or use spicy walnuts from this recipe

·      1 tbsp. lemon juice

·      zest from 1 well-washed lemon, I like to use a microplane to zest the lemon

·      Salt + pepper to taste

1.    Combine 1 cup wheat berries and 3 cups broth OR 1 cup Ten Minute Farro and 2 cups broth in a large saucepan. Bring to a boil, then reduce heat to low. Cover and cook until tender, if using wheat berries about 50 minutes or if using Trader Joe’s Farro Ten Minute, 10 minutes. Drain off any excess liquid. Set aside.

2.    Preheat oven to 420 degrees.

3.    While wheat berries are cooking, start Brussels sprouts. Toss Brussels sprouts, shallots, and 1 tablespoon of olive oil in a large bowl. Transfer to a foil-lined rimmed baking sheet. Bake for 15-20 minutes or until browned. Remove from oven and stir in walnut pieces.

4.    Whisk together lemon juice, zest, remaining 1 Tbsp oil, salt and pepper in a large bowl. Add wheat berries and roasted vegetables; toss to combine, then serve.

 

 

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Maria’s Curried Red Lentils and Greens Soup

2 + 1 tablespoons olive oil
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, use less if you want less spice
2 cups, about 1 large onion, finely chopped
2 large carrots, peeled and diced
Sweet potato, peeled and diced, optional
1 inch piece of ginger, peeled and finely chopped or grated
4 cloves of garlic, peeled and finely chopped
2 cups red lentils, rinsed
28 ounce can diced tomatoes, I prefer these taste-test award winning organic bpa free tomatoes
6 cups of water (decrease to 5 cup if you prefer it thicker like a stew. If adding the sweet potato use 6 cups)
1 can coconut milk, low fat or reduced fat
3 packed cups of Swiss chard or kale, stems removed, leaves chopped or spinach, chopped
1 teaspoon of salt or to taste
freshly ground black pepper to taste
If desired, finely chopped cilantro to garnish

Put the lentils in a colander under running water and check them for any debris and make sure they’re rinsed and clean.

Grind the cumin seeds, coriander seeds, turmeric and cayenne pepper together with a mortar and pestle or in a spice grinder.

In a soup pot, heat 2 tablespoons oil on medium heat. Add the ground spice mixture to the oil and fry for about 1 minute, mixing continuously with a spoon. They will become very fragrant. Be sure not to burn.

Add the onions, carrots, garlic, and ginger and sweet potato if using. Cook for 5 minutes until softened. Add another tablespoon of oil if the bottom of the pot gets dry.

Add the lentils, tomatoes, water, salt and fresh pepper as well. Cover, bring to a boil and then reduce the heat to medium low. Simmer for about 20 minutes. The time will depend. The easiest way is to check on your lentils as you cook them. Cooking times vary depending on how large the pan and simply the size of lentils themselves. Simply have a taste and judge the cooking time accordingly

Add the coconut milk, the Swiss chard, kale or spinach and simmer for another 5 minutes or so.

Taste and add more salt and pepper if necessary.

Serve with freshly chopped cilantro, if desired  Serves 6.

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