Beans & Grains

Lemon Chickpea Salad

Quinoa with Pine Nuts and Lemon-Dill Dressing

Coconut Curry Rice

Black bean Burritos

Lentil Salad

Lemon Chickpea Salad

Ingredients:

2 15-oz. cans chickpeas, drained and lightly rinsed
½ c. extra virgin olive oil
2 tsp. sea salt
¼ cup fresh squeezed lemon juice
1 tsp. fresh ground black pepper
1 c. parsley or baby spinach leaves, washed, dried and minced finely

Directions:

1. Put the drained chickpeas into a large mixing bowl.
2. Add the remaining ingredients into the mixing bowl with the chickpeas and stir well with a wooden spoon to combine.
3. Allow the flavors to marry by marinating in the refrigerator for at least an hour
4. Remove from the refrigerator and stir well before serving.
5. Serve cold or at room temperature. Serves 6

Quinoa with Pine Nuts and Lemon-Dill Dressing

Ingredients:

1 cup quinoa
handful pine nuts
2- 2 ½ cups water
pinch of salt
juice of 1 lemon
olive oil, approximately the same amount as the lemon juice
1/2 Tbsp. flax seed oil (optional)
ume plum vinegar, to taste
dill, to taste

Directions:

1. Bring the water and a pinch of salt to a boil.
2. Thoroughly rinse the quinoa and add to the boiling water.
3. Reduce the heat and simmer (covered) until the water is fully absorbed.
4. While the quinoa is simmering, mix the lemon juice, olive oil, flax, ume plum, and dill together for a light and refreshing dressing.
5. Add the pine nuts to the pot of quinoa 3-5 minutes before it is finished cooking.
6. Serve the quinoa tossed with the lemon-dill dressing.

Coconut Curry Rice

Ingredients:

2 cups brown rice
2 15-oz. cans unsweetened coconut milk
1 Tb. curry powder
1 tsp. salt
½ tsp. cayenne powder
½ cup raisins

Directions:

1. Wash the brown rice and drain into a medium sauce pan.
2. Add the coconut milk, curry powder, salt and cayenne powder, stirring to combine.
3. Place over medium-high heat, cover and bring to a boil.
4. When rice begins to boil, turn the heat down to low and allow to simmer for 30-45 minutes, adding another ½ cup of water if necessary.
5. When the rice is cooked through, add the raisins and stir to incorporate, then recover and allow to sit for 10 minutes.
6. Serve hot or cold. Serves 6

Black bean burritos

Ingredients:

1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 yellow or red pepper , diced
1 tsp ground cumin
½ tsp ground coriander
1-2 shakes of cayenne pepper
1 cup cooked black beans
¼ tsp sea salt
2-3 tbsp cilantro, minced
Whole wheat tortillas

Directions:

1. Saute onion and garlic for 2-3 minutes.
2. Add pepper and spices.
3. Cook for another 2-3 minutes
4. Add rest of ingredients – add beans, salt, cilantro- cook for 5 minutes
5. Wrap in a tortilla – slightly heated if desired and Enjoy!

Lentil Salad

Ingredients:

2 cups black or green lentils
1/2 cup fresh parsley, finely chopped
2 sprigs thyme, finely chopped
1 bay leaf

Dressing:

3 shallots peeled and thickly sliced
1/4 cup dijon mustard
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
salt and pepper to taste

Directions:

1. Put the lentils in a large pot and cover them with water, leaving an inch or so to spare.
2. Add the parsley, thyme and bay leaf, bring to a boil.
3. Reduce the heat to medium-low and simmer 15 minutes, until the lentils are tender but not mushy.
4. Drain.
5. While the lentils are simmering, combine the ingredients for the dressing and whisk briskly.
6. Toss the lentils with dressing and serve warm.  Serves 8