Wilted Spinach Salad with Balsamic Mushrooms

Ingredients:

  • 3/4 cup frozen corn (use fresh corn when in season)
  • 1/4 cup cashews
  • 2 tsp EVOO (optional: 2 Tbsp plump raisins, toss in with corn)
  • 1 large bunch fresh organic spinach, leaves and soft stems (time saver: use pre-washed organic bagged baby spinach)
  • 1 Tbsp Apple Cider Vinegar
  • 5 ounces sliced shiitake mushrooms
  • 1 cup flat leaf parsley, chopped
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp EVOO
  • 1/2 tsp course sea salt
  • 2 Tbsp balsamic vinegar, thick and sweet

Directions:

Wash and dry spinach well. Remove tough stems. Rough chop remaining leaves and soft stems.
In a saute pan, drizzle 2 tsp EVOO. Turn heat to med-high. Add corn. Saute until corn starts to brown. Add in cashews, saute for another minute – do not burn cashews.
Pour cashews/corn in a small bowl, set aside.
In same saute pan, add 1 Tbsp ACV, and an optional drizzle of EVOO. Add spinach.
Turn heat to medium and cover spinach with a loose lid or piece of tin foil to ‘steam’ and wilt the leaves. Do not over wilt. when the leaves are tender, add the corn and cashew mixture. Fold lightly. Transfer this mixture to serving bowl. Grind black pepper over top.
In same saute pan, add 1 Tbsp EVOO and mushrooms. Saute until tender. Add in chopped parsley and continue to saute. Towards end of saute, add in the balsamic vinegar or truffle cream of balsamic. Toss well. Add sea salt. Transfer shiitakes to your serving bowl – gently layer on top of spinach.
Serve immediately.

 

Strawberry Red Quinoa Pancakes with Cashew Butter Syrup

Ingredients for the pancakes:

  • 1 1/4 Cups Whole Wheat Pastry Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 8 oz Sexy Strawberries, hulled and washed, gently
  • 2 Cups of Cooked Red Quinoa
  • 1 1/2 Cups Almond Milk (soy will do)
  • 2 Tablespoons Maple Syrup
  • 1 Teaspoon Vanilla Extract

Preparation:

In a large worthy bowl, place all the flour, baking powder and salt. Whisk together. Blend the strawberries with the milk. Then add all the wet ingredients into the dry including the quinoa. Mix until there are a few lumps left and make sure you don’t overwork it. It would be a tragedy to tire out the pancakes prior to cooking, and of course, eating. Cook like a pancake, but better. Turn over when you see bubbles come up.

Ingredients for Cashew Butter Syrup:

  • 1/2 Cup of Organic Cashew Butter
  • 1 Cup of real Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Cinammon

Put all the ingredients in a small heavy pot. Whisk them together . You must serve this warm, as it it is not pourable at room temperature.

Pour over the pancakes and decorate with fresh strawberries.

Find more great quinoa recipes, quinoa pancakes recipes, quinoa recipes for salad, as well as how to cook quinoa in a rice cooker and much more at http://www.squidoo.com/how-do-you-cook-quinoa

Quinoa with Currants, Dill, and Zucchini Recipe

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch green onions, chopped
  • 3/4 teaspoons fine-grain sea salt
  • 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained
  • 2 cups water
  • 1/4 cup / 1 oz / 30g dried currants
  • 1 lemon
  • 2 sm-med zucchini, grated on box grater
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons chopped fresh dill
  • feta cheese, crumbled – as much or as little as you like

Preparation

To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook until the onions soften, just a couple minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes. Add the water, the currants, the remaining salt; bring to a boil. Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through- 15 minutes or so. Be mindful here, you don’t want to overcook the quinoa, and have it go to mush.
While the quinoa is cooking zest the lemon, and squeeze 2 tablespoons of lemon juice into a small bowl.
When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini, lemon juice and zest, most of the sesame seeds, and most of the dill. Taste and adjust for salt.
Serve, turned out onto a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill.
Prep time: 10 min – Cook time: 20 min
Serves 6.

Adapted from Maria Speck's Ancient Grains for Modern Meals

Tahini Miso Sauce

Ingredients

  • 1/4 cup water, more to taste
  • 1 tablespoon mellow (light) miso
  • 1/3 cup tahini
  • 1 clove garlic, finely chopped
  • 1 teaspoon orange zest
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped parsley

Method

In a medium bowl, whisk together all ingredients. For a thinner sauce, add more water.

Nutrition

Per serving (about 2 Tablespoons/40g-wt.): 120 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 190mg sodium, 5g total carbohydrate (1g dietary fiber, 1g sugar), 4g protein

Ref: http://www.wholefoodsmarket.com

Walnut Miso Noodles Recipe

  • 4 ounces whole wheat spaghetti or linguini (or soba)
  • 1 small bunch of asparagus, sliced thinly (1/4-inch thick)
  • 1/2 cup walnuts, toasted
  • 1/4 cup extra virgin olive oil
  • 1 medium clove garlic, peeled
  • 2 tablespoons mellow white miso paste
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 2 big pinches salt (or to taste)
  • 1/4 cup+ warm water

Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt (see photo), chopped fresh chives, toasted walnuts

Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing – you can make the dressing as you’re waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well. Arrange in two bowls or on a platter – I finished off this version topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few toasted walnuts, and some chives.

Serves 1 – 2.

Ref: http://www.101cookbooks.com

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