Confetti Quinoa Salad by Toni Fiore
3 cups red quinoa (will make 6 cups cooked quinoa)
1 red pepper, diced
1 yellow pepper, diced
1 carrot diced
1 small red onion, diced
½ cup currants
1 cup toasted nuts (pepita’s, sunflower, walnuts , almonds or pine)
1 15 ½ ounce can or (2 cups cooked) black beans (kidney beans, black eyed peas, green peas… any type of bean may be substituted)
4 large leaves kale, stemmed and very finely chopped
1 head of radicchio or butter lettuce for serving on. (optional)
16 frozen raspberries thawed (with water) about ¼ cup
3/4 cup vinegar or raspberry vinegar (may adjust to preference)
2+ tablespoon seedless raspberry jam (or any mixed berry jam)
4 teaspoons Dijon mustard (country-style)
1⁄2 teaspoon of onion powder
½ -1 teaspoon salt
1 cup of vegetable or olive oil
Place the raspberries, vinegar, jam, mustard, onion powder and salt into a blender bowl, and blend for 5 seconds. (Alternatively process with an immersion blender) Whisk or add the oil to the processor and blend 2-5 seconds. Season with salt and pepper to taste and set aside…May adjust vinegar, sugar and salt to taste..
Rinse Quinoa first then bring quinoa and 5 cups of water to a boil, reduce the heat and simmer until all the water is absorbed about 20-30 minutes. Stir occasionally to be sure the quinoa isn’t sticking. (The quinoa can be pre-made up to three days in advance.)
In a large bowl combine all of the vegetables, nuts and chickpeas. Add the quinoa and combine well. Fold in half of the dressing. Let the salad rest for half an hour. Taste and add more dressing to taste.
Serve tucked in radicchio or butter lettuce leaves.
This salad keeps well and the flavors enhance over a few days time!
By Vegan Mashup co-host Miyoko Schinner author of The Homemade Vegan Pantry The essential components of this dish are the seasoned sushi rice and nori. The fillings can be anything you want — simply raw veggies to keep it simple, the vegetables suggested in the episode, or just about anything else you like. Be […]
Serves 4 Savory Roasted Potatoes Preheat oven to 400 degrees F. 3 pounds Yukon gold potatoes. Unpeeled, scrubbed and diced into one inch cubes 3-4 tablespoons olive oil Season with salt and pepper, thyme, rosemary, oregano and or garlic. Place the potatoes into a large bowl. Add the oil and toss to coat the […]
Allison Carol Duffy prepared this recipe from the University of Southern Maine Cooperative Extension Makes 2 pints of Dilly Beans Ingredients: 1 pound fresh green beans 1 gallon of water for blanching 1-2 trays of ice 2 washed pint-sized canning jars with a lid and band for each jar or similar sized glass containers […]
By Miyoko Schinner author of The Homemade Vegan Pantry Pancakes: 1 ½ cups dried red lentils (10 ounces) 4 cloves garlic 1/3 cup water 1 teaspoon cayenne 2 tablespoons flour 1 ½ teaspoons sea salt 1/2 teaspoon baking powder 10 ounces spinach or other tender greens, divided, roughly chopped ¼ cup roughly chopped onion […]