Black Bean Quinoa Citrus Salad

This salad is so incredibly refreshing and light! You'll love the bright citrus flavors that easily compliment any meal. While most grain salads benefit from being made ahead and allowed to blend, I prefer this one relatively fresh: make no more than 3 or 4 hours before serving. Original recipe found on theKitchn.

 

Black Bean Quinoa Citrus Salad

Serves 4-6

1 cup uncooked quinoa (any color), rinsed and drained
2 cups water
2 large oranges
1/4 cup extra virgin olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon honey
1/2 teaspoon coriander (crushed)
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup chopped cilantro
1 1/2 cups (or 1 can) cooked black beans, rinsed and drained
1/2 small sweet onion, thinly sliced

Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.

Prepare oranges while quinoa is cooling. Finely grate the zest of one orange and set aside. Supreme both oranges, reserving the juice (squeeze the orange membranes after segmenting), and set aside.

In a small bowl, whisk together orange zest, 3 tablespoons of orange juice, olive oil, apple cider vinegar, honey, coriander, salt, a few cracks of pepper, and chopped cilantro. Adjust seasonings if desired.

Place quinoa, black beans, onion, and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.

Serve immediately or refrigerate until ready to serve.

Seasoned Cauliflower "Rice"

Looking for an unusual side dish? Trying to replace grains in your diet? Why not give this unusual take on cauliflower a try? By pulsing the florets of this white vegetable in your food processor, you'll achieve a texture similar to rice which can then be used in your favorite curry, fried rice recipe, or in a simple pilaf-esque dish like the one below. Read about some of the nutrient benefits of cauliflower HERE. Original recipe was found on The Paleo Cupboard Blog, and slightly modified to suit our tastes.

Seasoned Cauliflower "Rice"

Ingredients:- 1 head of cauliflower
- 1/2 of a sweet onion, diced
- 1 Tbsp. garlic, pressed
- 1 Tbsp. evoo
- 4 Tbsp. chicken broth
- Dash sea salt
- Dash ground pepper
- Herbs of choice (I use thyme, lime basil, and garlic chives)

Directions:1. Grate the cauliflower or pulse in food processor until it is rice shaped.
2. Heat oil in a frying pan over medium high heat. Sauté onion and garlic for about 3 minutes.
3. Add cauliflower, stir well.
4. Add chicken broth, sea salt and pepper. Saute for about 5 minutes until cauliflower is slightly tender.
5. Place cauliflower in serving bowl and top with chopped herbs (optional). Serve.

Moroccan Quinoa

Are you ready to throw a dance party for your mouth? One full of tender morsels, and exotic spices? Look no further than this flavor-filled side dish. A cinch to throw together, and has fast become a favorite at our table for both casual meals and more formal affairs. As the creator of this recipe suggests, I've found that it is best made a day ahead so that the flavors have a chance to blend. If you're looking for a simple meal-in-one, just add some chopped up cooked chicken to the mix.- Original recipe can be found HERE at EmmaEats.

 

Moroccan Quinoa

 

1 1/4 cups low-sodium chicken or vegetable broth
1 cup uncooked quinoa
1 cup roughly chopped dried apricots
1 cup pitted and chopped dates
6 T extra-virgin olive oil
1 T Moroccan seasoning mix (see below)
juice of 1 lime

Cook quinoa in broth as directed on package until fully done. Combine all ingredients in a large bowl, and toss until well mixed. Delicious served warm or cold and even better the next day! Stores and reheats easily.

*I like to make this with a lime-infused olive oil in place of the evoo (with the lime juice omitted).

 

Moroccan Seasoning Mix

 

5 tsp ground nutmeg
5 tsp ground cumin
5 tsp ground coriander
2 1/2 tsp allspice
2 1/2 tsp ground ginger
1 1/4 tsp cayenne pepper
1 1/4 tsp ground cinnamon
Mix all spices together, and store in a cool dry place for up to 6 months.