South West Black Bean and Chicken Salad

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This salad can easily be converted to a fantastic vegetarian salad simply by omitting the chicken and cooking the quinoa in vegetable stock.

South West Black Bean and Chicken Salad

6 cups cooked shredded chicken

Two 15 oz. cans black beans, rinsed and drained

1 green bell paper, roasted , peeled, seeded and julienned

1 red bell pepper, roasted, peeled, seeded and julienned

1 jalapeno seeded, minced

2 cups, chopped Roma tomatoes

1 cup sliced green onions

1 clove garlic, minced

1/2 cup toasted pumpkin seeds

1/2 cup chopped cilantro

1 cup fresh or thawed frozen corn

1 cup quinoa cooked in 2 cups chicken or vegetable broth as directed on package

Lettuce greens

Dressing:

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 tablespoon sherry vinegar

1/2 tablespoon olive oil

1 tablespoon lime zest

2 tablespoons fresh lime juice

1/4 teaspoon red pepper flakes

salt and pepper; to taste

In a large bowl add all the ingredients for the salad and toss. Line the serving bowl/platter with lettuce greens; set aside.

Combine all the dressing ingredients and whisk until combined. Pour over the salad and toss. Place on greens lined serving dish.

Black-Bean and Tomato Quinoa

Black-Bean and Tomato Quinoa

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2 tsp. grated lime zest

2 Tbsp. Lime juice

1 Tbsp. butter, melted and cooled

1 Tbsp. vegetable oil

1 tsp. sugar

1 cup quinoa

1- 14-15oz. can black beans, drained and rinsed

2 medium tomatoes, diced

4 scallions, chopped

1/4 cup fresh cilantro, chopped

Whisk together lime zest , juice , butter , oil, sugar 1/2 tsp salt and 1/4 tsp. pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in sieve each time.

Cook quinoa in a medium pot of boiling water (1 Tbsp. salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve in same pot with 1 inch simmering water, water should not touch the bottom of the sieve. Cover quinoa with a folded towel, then cover sieve with lid. and steam over medium heat until tender, fluffy and dry, about 10 minutes. Remove from heat and remove lid, leave towel. Set aside for 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Quinoa with Scallions,Dried Cherries, Peas and Arugula

Quinoa with Scallions,Dried Cherries, Peas and Arugula

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1 cup quinoa,rinsed

2 cups water

1/3 cup dried cherries

1/3 cup olive oil

2 tablespoons sherry vinegar

1 cup frozen peas, thawed

12 scallions,sliced

1 cup arugula

salt and pepper; to taste

In a pot , add quinoa ,dried cherries and water. Bring to boil; reduce to simmer; cover. Cook until liquid is absorbed. Fluff with fork. In a large bowl whisk together the vinegar and olive oil. Add the quinoa and the remaining ingredients and toss until combined.

Pancetta Quinoa with Almonds is delightful.

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1/3 cup sliced, toasted almonds

5 oz. diced pancetta

1 shallot, minced

1 head roasted garlic, pulp squeezed out

1/2 cup sliced green onions

2 tablespoons chopped parsley

2 cups chicken stock

salt and pepper, to taste

In a medium saucepan, brown the diced pancetta. Add the shallots and cook until softened but not brown. Add the roasted garlic and stir to combine. Stir in the stock; bring to boil and simmer covered until all liquid is absorbed, about 20 minutes. Fluff with fork and toss to combine the toasted almonds, green onions and parsley into the quinoa. Salt and pepper, to taste.