This is a beautiful salad of contrasting flavors and textures. The juicy, acidic grapefruit plays off against the earthy beets and the creamy, nutty avocado.
For the dressing:
2 tablespoons lemon or lime juice
1 teaspoon cumin seeds, lightly toasted and ground
Salt and freshly ground pepper
1/2 teaspoon Dijon mustard
1 tablespoon walnut oil
2 tablespoons canola oil
For the salad:
1 bunch beets (about 1 pound), scrubbed and roasted
1 pink grapefruit
1 medium-size or large ripe but firm Hass avocado, sliced
2 tablespoons slivered fresh basil
1. Mix together the lemon or lime juice, the ground cumin seeds, salt, pepper and Dijon mustard. Whisk in the walnut oil and canola oil.
2. Peel the roasted beets, and slice or cut in wedges. Toss with 2 tablespoons of the dressing.
3. Cut away both ends of the grapefruit so that it sits flat on your work surface. Cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Hold the grapefruit in your hand over a bowl to catch the juice, and cut away each segment from between the membranes.
4. Arrange the beets in the center of a platter, and surround with the grapefruit and avocado slices. Drizzle on the remaining dressing, and drizzle any grapefruit juice in the bowl over the grapefruit and avocado. Sprinkle on the basil, and serve.
Yield: Serves four.
Advance preparation: Roasted beets will keep for three to five days in the refrigerator. If you have them on hand, the salad is very quickly thrown together.
Nutritional information per serving: 231 calories; 18 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 18 grams carbohydrates; 6 grams dietary fiber; 77 milligrams sodium (does not include salt added during cooking); 3 grams protein
1 1/2 cups Eden Organic Quinoa, washed and drained
or Eden Organic Red Quinoa
1 1/2 cups water
1/2 cup green bell pepper, diced
1/2 cup roasted red peppers, packed in oil or water, chopped
1/2 cup red onion, minced
1 1/2 cups organic sweet corn, fresh or frozen
1/2 cup green peas, fresh or frozen
1 cup fresh basil, finely chopped
2 cloves garlic, minced
1 1/2 Tablespoons Eden Extra Virgin Olive Oil
1/4 cup lemon juice, freshly squeezed
15 ounces Eden Organic Navy Beans, drained
or Eden Organic Garbanzo Beans
1 Tablespoon Eden Ume Plum Vinegar, or to taste
Several Lettuce Leaves
Place quinoa, water, corn and peas in a sauce pan. Cover, reduce flame to low and simmer for 12 to 15 minutes. Remove and place in a large mixing bowl. Toss with a spoon or fork to fluff and cool the quinoa. Add the red onion, basil, roasted peppers and navy beans. Blend the lemon juice, garlic, olive oil and ume plum vinegar in a blender. Pour over the quinoa and vegetables. Mix in thoroughly and serve on a bed of lettuce.
Per serving: 394 Calories, 9g Fat (21% calories from fat), 16g Protein, 63g Carbohydrate, 21g Fiber, 0mg Cholesterol, 394mg Sodium
This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.
1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
1 small red onion, finely minced (optional)
2 cups finely diced tomatoes
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish
1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.
2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.
Yield: Serves six.
Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.
Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Advance preparation: The quinoa freezes well and the assembled salad will keep for a day in the refrigerator.
Nutritional information per serving (four servings): 359 calories; 18 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 25 milligrams sodium (does not include salt added during cooking); 10 grams protein
Nutritional information per serving (six servings): 239 calories; 12 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 17 milligrams sodium (does not include salt added during cooking); 7 grams protein
I just made this salad and really liked it. I did use 2 tablespoons of agave in the place of the maple syrup, 1/2 teaspoon of salt, and fresh corn, since it is in season here.
Corn Quinoa Salad
1 cup quinoa, rinsed and drained
1/2 teaspoon salt
1 1/2 cups fresh or frozen corn kernals (from 2 ears)
1 1/2 cups halved cherry or grape tomatoes
1 cup finely chopped red cabbage
1 cup diced cucumber
1/2 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons maple syrup
1 tablespoon Dijon mustard
1 teaspoon salt
To make Salad: Bring quinoa, salt, and 1 1/2 cups water to a boil in saucepan. Reduce heat to medium-low, cover and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes. Bring 2 cups of water to a boil in separate saucepan. Add corn, and cook 1 minutes. Drain, and rinse under cold water. Drain again. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl. To make Dressing: Mix all ingredients in blender until smooth. Stir into Salad.