quinoa salad with black beans, avocado and cumin-lime dressing

June 8, 2011

Quinoa Black Bean Avocado Salad

This is my kind of salad. I’ve written before about how awesome grain salads are as a go-to lunch option in the warmer months. I like big batches of things. Soups in the winter, salads in the summer. It’s easy.

Tomatoes and Avocado 650

Usually my grain salads lean towards Mediterranean flavours but this one has a Mexican spin. Black beans, avocado, cilantro, and a cumin-lime dressing all lend it that character. The cherry tomatoes I just couldn’t resist adding for a pop of juice and the red pepper adds sweetness and crunch.

Make this up on a Sunday afternoon and eat it through the week for lunches, you know, when it’s 100F (38C) outside (really, Minneapolis?). Corn tortilla chips on the side are optional but definitely recommended. Same with a Mexican beer. Yum.

QuinoaBlackBeanCuminLimeSalad650

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
serves 4-6

Ingredients

  • 1 cup dry quinoa, rinsed
  • 1 tbsp olive oil or coconut oil
  • 1 3/4 cup water
  • 1 can black beans, drained and rinsed
  • 1 avocado, chopped into chunks
  • handful cherry tomatoes, quartered
  • 1/2 red onion, diced
  • 1 small clove garlic, minced
  • 1 red bell pepper, chopped into chunks
  • small handful cilantro, diced
  • 1 limes, juiced
  • 1/2 tsp cumin
  • 1/2 tbsp olive oil
  • salt, to taste

Directions

  1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
  2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
  3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
  4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold beer.

 


63 comments     posted in:   Healthy Food, Recipe


yoghurt parfait with rhubarb compote

June 6, 2011

So, Summer came. Remember how Spring has been this crazy, indecisive season of tornadoes and rain? Well, it seems that we have now hopped straight into Summer. This weekend was ridiculously beautiful here; two quintessentially lovely Minneapolis days.

The sun shone bright and hot, there wasn’t a cloud in the sky, and the breeze blew just ever so gently. I was giddy from it, reeling. Summer is my season.

In our sun-drunk state Dan and I grabbed our bikes and rode to the beach. Then we hopped back on the bikes and rode and rode until we had cycled 18 miles round the lakes and down the parkways, soaking up every moment of sunshine. I, predictably, got sun burnt, but it felt good somehow. It all felt good.

That first heat brings desires with it: cold beer, oreo cookie ice cream, backyard barbecuing, lazing. And maybe a little jar of yoghurt parfait cold from the greek yogurt, sweet like late spring from the rhubarb compote, and with a satisfying granola crunch.

The only real recipe here is for the compote – it’s decadent. You might lessen the amount of sugar for a more tart, less sweet flavour but don’t miss the cinnamon or ginger, they give it such a rush of spicy goodness. This recipe will yield about 2 cups of compote which you can keep in the fridge, nice and cold.

Dan said it tasted like eating rhubarb crisp (crumble, Brits) but with more crunchiness. I say that is no bad thing. Serve it up in little mason jars to friends for dessert or go all out and have a jar for breakfast. Dan and I have got into the habit of screwing the mason jar lids on and taking them to work for a lunchtime treat. Lovely.

Yoghurt Parfait with Rhubarb Compote

Ingredients

For the compote:

  • 1 pound medium rhubarb stalks leaves removed, peeled and cut into 1/2-inch pieces
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger

For the parfait:

  • 1/2 cup Greek yoghurt
  • 1/2 cup granola or oats
  • 1/4 cup fresh strawberries or raspberries (optional)

Directions

  1. In a medium saucepan, mix the rhubarb, sugar, lemon juice, cinnamon and ground ginger and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender but not falling apart, about 8 minutes. Transfer the rhubarb to a small bowl and let cool. Cover and refrigerate until thick, at least 1 hour and up to a day.
  2. Assemble the parfait: Into an 8 oz tumbler, glass, or jar, scoop about 1 tbsp. of compote, spreading it evenly across the bottom of the cup. Cover with about 2 tbsp of granola or oats, then cover that with about 1/2 cup of greek yogurt, spreading it evenly across the cup. Top off the glass with another layer of compote followed by granola/oats. Add fresh strawberries or raspberries if you like.

7 comments     posted in:   Recipe


rhubarb apple bread

June 3, 2011

Baking this quick bread filled my house with the gorgeous scent of…Autumn. I equate cinnamon smells with Autumn naturally since they pop out of every recipe at that time of year. This recipe is certainly Spring all over though with all that rhubarb and so the cinnamon is just a lovely surprise; a gift if you will. Let me give to you the gift of a house that smells like Autumn, while the sun shines and it’s 80 degrees outside. You’re welcome.

My second gift today (actually, technically the gift is from Maria) is to your thighs since there isn’t even an ounce of butter in this recipe. Not a smidge, no siree. Instead, there is apple sauce and canola oil. We’re talking SEMI HEALTHY here people!! Can you hear me shouting? Can your thighs? Mine can after all the butter I normally throw around on this blog.

Rhubarb is still hanging on in Minnesota, bringing those bright rainbow pinks and yellows to the grocery store shelves. If you have some on hand be sure to save a couple of stalks for this recipe. It’s tart from the rhubarb and apple, and sweet from that crunchy cinnamon-sugar topping: a perfect flavour combination. Give yourself a gift and bake a loaf this weekend.

Rhubarb Apple Bread
from Two Peas and Their Pod

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup chopped rhubarb
  • 1 cup chopped apples, skin removed (I used Granny Smith)

Cinnamon Sugar Topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Directions

1. Preheat the oven to 350F. Spray an 8 by 4 loaf pan with cooking spray and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and all spice. Set aside.

3. In a large bowl beat the eggs for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.

4. Slowly add in the flour mixture and mix until just combined. Gently fold in rhubarb and apple chunks. Pour batter into prepared loaf pan.

5. In a small bowl, mix together cinnamon and sugar. Sprinkle evenly over the batter. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.

6. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.


12 comments     posted in:   Recipe


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