This is one of my personal favorites. Friends often request this quinoa salad and I happily oblige because it’s a snap to make and goes well with everything. The quinoa cooks in 12-14 minutes, and just a simple dressing of lemon juice and olive oil seasons it perfectly.See Recipe
Earthy and sweet flavors mingle in this versatile and tasty salad. The color comes from raw beets grated and added to the quinoa. A dressing of orange, lemon and lime citrus with a dollop of fig spread or honey adds a fresh, sweet note. I’ve had several beet skeptics try the salad and pronounce it delicious.See Recipe
I love the colors, crunch, and sweet savory combo flavors of the veggies and pomegranate over the wild rice. A cilantro-lime dressing is the delicious “cherry” on this bowl. The grain can be cooked in advance. There may be some dressing left over – for your next bowl.
In summer, perfectly ripe tomatoes, fresh corn kernels, fragrant torn basil and fresh mozzarella mingled with small kernels of grain is a winning combination that goes with nearly everything on a summer table. The combination is good with penne pasta, but healthier and more flavorful with a whole grain, such as farro, spelt, wheat berries etc. If you have herbs from the garden – anything from mint, oregano, chives, dill – add a few tablespoons.
When I was growing up, my mom and I loved to make a dish from the original Moosewood cookbook that was called the Perfect Protein Salad – it had cottage cheese and cooked dry soybeans (and mayonnaise, if I can remember correctly). Here is a perfect protein salad for today – featuring a triple dose of protein from quinoa, tempeh and edamame beans – along with broccoli and other veggies. If you think you don’t like tempeh, try it as a crouton as it’s featured here, and topped with this tasty tahini and lemon sauce. This bowl is “perfect” for breakfast, lunch or dinner. How’s that for versatility?See Recipe
I wanted to come up with a version of a “falafel” that was not fried. These chickpea burgers – a combination of grain, bean and flavorful spices – are just that, pan-seared, not deep-fried in oil. With a simple, creamy yogurt sauce and pita bread, these make a great lunch or vegetarian dinner with a Greek salad or quinoa tabouli.See Recipe
I first made this salad for a teachers’ appreciation day at the West Tisbury School on Martha’s Vineyard, and from the raves I got I knew I needed to record what I had done. It’s light, crunchy and colorful, but it is also packed with some of the most nutritious foods out there – quinoa, beans and vegetables. (Quinoa provides both calcium and iron, as well as protein, and more.) It’s great year-round – for BBQ’s or potlucks – or at home with chicken, fish or a Mexican-themed meal. For leftovers, it makes a healthy lunch.See Recipe