Apricot Almond Quinoa Salad  NEW!

2 cups water
1 cup quinoa
½ cup coarsely chopped dried apricots
¼ cup sliced green onions
½ cup toasted, slivered almonds

Dressing
¼ cup extra virgin olive oil
3 Tbsp. lemon juice
2 Tbsp. honey
2 Tbsp. chopped fresh thyme (or 1 tsp. Dry)
½ tsp. salt
Fresh ground pepper

Rinse quinoa in a fine mesh sieve thoroughly to remove any bitterness.

Bring water to a boil in medium saucepan; stir in quinoa.  Reduce heat and simmer covered for about 15 minutes or until all water is gone.  Remove from heat and let stand for 5 minutes with lid off.  Then place in large bowl and stir lightly to cool.

Whisk together dressing ingredients.

Stir all other ingredients into quinoa.  Drizzle ½ of dressing over salad and mix then stir remaining ½ over salad and mix.  Chill for 30 minutes.

Cabbage Slaw

Shred ½ head of cabbage
1/3 cup pepitas or pumpkin seeds 
2 green onions, minced 

1 firm ripe avocado, diced
2 Red bell peppers, sliced
1 T. lime juice

Roast pepitas in toaster oven or fry pan until slightly brown.  Mix all other ingredients together in large bowl.  Toss cabbage mixture with pepitas and vinaigrette.

Vinaigrette:

2 T. lime juice
¼ cup minced cilantro
¼ tsp sugar                             
3 T. canola oil

Pinch of cayenne pepper.   Salt and pepper to taste

Sunflower Carrot Salad

1 lb of organic carrots, grated  
¾ cup of lowfat, plain yogurt
2 T. lemon juice  
½ cup raisins
2 Tabl raw sunflower seeds  

¼ cup light mayonnaise
1 T. honey
1 organic apple, peeled, chopped
½ cup pineapple chunks

Salt and pepper to taste

Whisk mayonnaise, yogurt, honey and lemon juice together.  In large bowl combine carrots, apple, raisins, pineapple and sunflower seeds.  (If you wish you can lightly toast sunflower seeds)  Add in mayonnaise mixture and mix well. 

Toasted Almond & Citrus Quinoa

1 ½ cup Quinoa
1 ½ cup vegetable broth
2 T. fresh lemon juice
2 T. fresh orange juice
1 T. Olive oil

½ tsp. Lemon zest
1 tsp. Orange zest
¾ cup finely chopped parsley
3 chopped green onions
¼ cup toasted, slivered almonds

Rinse Quinoa thoroughly (otherwise there might be bitterness). Bring broth to a boil and add Quinoa. Lower heat and cover for 15 minutes.
Take lid off and cook off all liquid. Meanwhile, zest lemon and orange then freshly squeeze them.  In a small bowl mix lemon juice, orange juice, olive oil, lemon zest and orange zest.  Cool quinoa and mix in dressing and the remaining ingredients.  Best if made a couple hours ahead of time.

Note: you can buy Quinoa at Raley’s or Bel-air
 

Black Bean and Rice Salad

3 cups cooked brown rice ( 1 cup brown rice/2 cups water)
1 can Black Beans, rinsed and drained
½ red pepper, diced
½ green pepper, diced
¼ cup chopped cilantro
½ red onion, diced

1 small can of corn, rinsed and drained
1 clove garlic, minced
¼ cup olive oil
¼ cup wine vinegar
½ tsp cumin
½ tsp Tobasco sauce

Combine rice, beans, red and green pepper, cilantro, onion and corn in large bowl. Mix together garlic, olive oil, wine vinegar, cumin and tobasco. Mix well and pour over brown rice mixture. Best if made 2-3 hours ahead.