Spring Quinoa Salad with Pink Tahini Dressing
This Colorful spring salad is jam-packed with minerals, vitamins, and phytonutrients. This is a nutrient dense dish meaning high proportion of nutrients to calories.
· Garlic, herbs, and kombu- booster foods. Provide the body with minerals and amino acids
. Quinoa- contains all nine essential amino acids and is a good complex carbohydrate. It doesn’t spike blood sugar like white rice. Contains fiber, vitamins and minerals.
· Beans and quinoa- great source of protein
· Olive oil, tahini, walnuts- Great source of essential Fatty Acids
Ingredients for Salad:
- 2 cups white navy beans, soaked overnight
- 4 cups water
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 inch piece kombu
- ½ tsp salt
- 3 Tbs olive oil, divided
- 2 cups quinoa, rinsed
- 3 ¾ cups water or vegetable stock
- ½ tsp salt
- 1 ½ cups fresh peas (about 1 ¼ lbs in pods), use frozen and thawed peas if fresh aren’t available
- 2 bunches asparagus, about 2 lbs, trimmed and cut inot 1 inch segments
- 2 medium carrots, small dice
- 1 large bunch chives, chiffonade
- 1 bunch fresh mint, chiffonade
- ¾ cup walnuts, chopped
Ingredients for DRESSING
- 3 medium garlic cloves, smashed and chopped
- ¼ cup tahini
- 1 small red beet, roasted, about ¼ lb
- 3 medium lemons, zested and juiced
- ¼ cup water
- ½ tsp salt
- ¼ cup olive oil
1. Roast the beet ahead of time in a 400 degrees oven for about 1 hour. Peel and set aside.
2. Preheat the oven to 350
3. Add the navy beans to a pot with the 4 cups of water, garlic cloves, bay leaf, and kombu. Bring to a boil and then cover. Turn down the heat so that it is simmering cook for about 45 minutes, until tender but not mushy. When cooked, strain the beans and remove the garlic, bay leaf, and kombu. Set aside in a bowl and toss with salt and 2Tbs of the olive oil.
4. At the same time add the quinoa, 3 ¾ cups water of stock, and salt to a pot. Bring to a boil and then cover and reduce the heat to simmer. Cook for 10 minutes. Quickly add the peas to the pot and then return the lid. Cook for another 5 minutes. Turn off the heat but leave the quinoa covered for 5 minutes to steam. Transfer to a sheet pan and fluff with a fork. Allow to cool.
5. While the navy beans and quinoa are cooking, add the cut asparagus to a baking sheet. Season with salt and pepper. Roast in the oven until tender, about 25 minutes. When the asparagus is done, remove from the oven and toss with the remaining 1 Tbs of olive oil. Set aside to cool.
6. DRESSING: Add all of the ingredients, except for the oil to a blender. Blend until smooth. With the motor running on low, drizzle in the oil to emulsify. Taste and adjust if necessary.
7. In a large bowl combine the quinoa and peas, roasted asparagus, carrots, chives, mint, and walnuts. Toss to combine. Add the dressing and toss until the salad is coated. Before serving, gently fold in the navy beans, being craeful not to over mix so that they retain their color. Taste and season as needed with salt and pepper
8. Garnish with lemon zest
By Sita Lindner
Recipe courtesy of Bauman College
- ½ head of kale
- ½ of a lemon juiced
- 3 tbs olive oil
- salt to taste
- Spike seasoning (optional)
1. Wash kale, remove stems, and break up kale into smaller pieces
2. Add ¼ of water to a sauté pan over medium, low heat. Add kale and drizzle with olive oil then cover.
3. Sauté kale until leaves begin to wilt and soften (5-10 min). Add more water or oil if pan dries up
4. Add lemon juice and salt to taste
5. Sauté for a few more minutes until kale is tender and the seasoning tastes correct.
P.S. To all the Coachella-ers who brushed their teeth with beer, missioned it to Mickey D's for 3am fries and haven't had a vegetable in days, this is for you. I love you all!
P.P.S. Muse, LCD Soundsystem, XX, Hot Chip, Gorillaz, Jay Z. MGMT and Pheonix, you made my weekend!