Quinoa, Mango, and Black Bean Salad

Rebekah,

Thank you! This is awesome. :) I can hardly wait to try your yummy recipes!

This is one of my favorites! (I sometimes leave out the sesame oil, since it's a little strong for me.)

Quinoa, Mango, and Black Bean Salad

Ingredients
½ cup quinoa
1 cup water
¼ cup orange juice
¼ cup chopped fresh cilantro
1 Tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. minced fresh ginger
1/8 tsp. salt
pinch of cayenne pepper
1 small mango, diced
1 small red bell pepper, diced
1 cup canned black beans rinsed
2 scallions thinly sliced

1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic (4-6 min.). Transfer to a fine sieve and rinse thoroughly. (Wait till any froth goes away). Return the quinoa to the pot and add water. Bring toa simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and liquid has been absorbed. 15-20 minutes.
2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Dinner: Chickpea Curry

from The Essential Vegetarian Cookbook

Prep time: 15 minutes

Total cooking time: 40-45 minutes

Serves: 4

2 onions

4 cloves garlic

1 Tablespoon oil

1 teaspoon chilii powder

1 teaspoon salt

1 teaspoon tumeric

1 teaspoon paprika

1 Tablespoon ground cumin

1 Tablespoon ground coriander

2 x 440 g (14 oz) cans chickpeas, drained

440 g (14 oz) canned tomato pieces

1 teaspoon garam masala

1.) Slice onions finely; crush the garlic. Heat oil in a medium pan. Add onion and garlic to pan; cook over medium heat, stirring until soft.

2.) Add the chilli powder, salt, turmeric, paprika, cumin and coriander. Stir over heat for 1 minute.

3.) Add chickpeas and undrained tomatoes, stir until combined. Simmer, covered, over low heat 20 minutes, stirring occasionally. Stir in garam masala. Simmer, covered, for another 10 minutes.

PERSONAL NOTE: This makes a delicious meal wrapped inside chapattis or naan bread. I usually double the recipe, because we love it.

Lunch: Lentil Salad with Walnuts and Scallions

from The New Best Recipe cookbook

Serves 4

1 cup Lentils du Puy (green lentils), rinsed and picked over

1/2 medium onion, halved

2 bay leaves

1 large-sprig fresh thyme

Salt

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

1/8 teaspoon ground black pepper

6 tablespoons extra-virgin olive oil

1/2 cup coarsely chopped walnuts, toasted in a dry skillet over medium heat until fragrant, about 3 minutes, then cooled

2 scallions, white and green parts, sliced thin

1/2 cup drained jarred roasted red peppers, diced

1. Bring the lentils, onion, bay leaves, thyme, 1/2 teaspoon salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and simmer until the lentils are tender but still hold their shape, 25 to 30 minutes.

2. Whisk the vinegar, mustard, 1/4 teaspoon salt, the pepper and oil together in a small bowl; set aside.

3. Drain the lentils through a fine-mesh strainer and discard the onion, bay leaves, an d thyme. Transfer the lentils to a medium bowl. Toss the warm lentils with the vinaigrette and cool to room temperature, about 15 minutes. Stir in the walnuts, scallions and roasted red peppers and serve immediately.

PERSONAL NOTE:

This is Bret and my favorite salad and we have it at least once per week for lunch. I've been taking it to potlucks and having it at parties as it's a nice, filling, non-dairy, vegetarian dish that suits multiple diets. We usually make it ahead and keep it in the fridge for the weekend. My kids don't eat it as it doesn't LOOK nearly as good as it tastes and they aren't convinced lentils are delicious. I'm confident they will come around someday... :)

Sanck: Hummus

Hummus

from The New Best Recipe cookbook

Makes about 2 cups, serving 8-10

1 (15 oz) can of chickpeas, drained and rinsed

1 medium garlic clove, minced or pressed through a garlic press

3/4 teaspoon salt

Pinch cayenne pepper

3 tablespoons juice from 1 large lemon

1/4 cup tahini

1/4 cup extra-virgin olive oil

1/4 cup water

Process all the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap and chill until the flavors meld, at least 30 minutes; serve cold. (The hummus can be refrigerated for up to 2 days.)

PERSONAL NOTE: My family LOVE this recipe. We dip all sorts of veggies. I cut them up and leave red peppers, carrots, mushrooms, peas, jicama, broccoli, tomatoes, etc ready for dipping...

Breakfast: Green Lemonade

1 head romaine lettuce or celery

5 to 6 stalks Kale (looks different than US Kale but can be found here!)

1 to 2 apples

1 lemon (I cut off peel)

1 Tablespoon fresh ginger

Process the vegetables through a juicer. Pour into a large glass (I strain it and add ice). Delicous!

Note: My son LOVES this so I usually double the recipe for the four in my family and serve it at breakfast. The lemon really cuts the 'green' taste.

Welcome to Eat Well Beijing

Let's do this together! Jennie gave us a great kickstart with her lesson last week. Here's my proposal:

Each week we'll ask three people to post a snack and dinner plan that is healthy, whole, and (may I add) MOSTLY meat-free. The idea is that we'd love to try new ideas, give suggestions and rate our best recipes. Let's share resources, ideas and excitement as we feed our families healthy, good food!

Looking forward to getting inspired with each of you!

Best,

Rebekah