Posted by Random Acts of Cooking on August 12, 2010
Fresh healthy salads are a favorite this time of year and are preferred by this cook any time. Take for instance the two we have featured. There a great starter; add to a main course or carry to lunch as a bonus. Quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. It can be used similar to rice…our fresh bean salad with fennel is wonderful as a garnish to pan seared scallops, which I made the other evening. The creative use of fresh ingredients goes on and on…cooking may take a bit of time, but at least you know what you’re eating! The balance I think is that when you cook you get better at it and the benefits are even greater for yourself. Tell us how you’re benefitting these days with what’s cooking….
Quinoa Salad
INGREDIENTS: Serves 4
½ cup Quinoa
1 cup vegetable stock
½ cup red pepper diced
1 cup fresh spinach
¾ cup black beans, (can) rinsed and drained
½ cup white onion diced
½ cup cilantro leaves chopped
1 clove of garlic smashed and chopped
2 tbsp lemon juice
2 tbsp olive oil
PROCEDURE:
- Cook Quinoa according to package directions in vegetable broth.
- In a bowl toss the next 6 ingredients, blend the oil and lemon juice to emulsify. Then add to the ingredients and toss to coat. When the Quinoa has absorbed the broth completely, fluff then add to the ingredient mix when warm.
Marinated Fresh Beans and Fennel Salad
INGREDIENTS: Serves 6
2 Cups fresh green beans, washed and ends clipped
1 Cup yellow beans, washed and ends clipped
1 Cup fennel bulb, washed and thinly sliced
½ Cup red onion thin sliced
¼ Cup sliced black Greek olives
¼ Cup crumbled feta cheese
For the Sundried Tomato Vinaigrette:
1 tablespoon shallot, minced
3 whole sundried tomatoes
1 t minced garlic
1/4 cup white balsamic or white wine vinegar
1/2 cup olive oil
Salt and pepper to taste
1 T fresh oregano leaves
PROCEDURE:
- Bring 6 cups water to a boil & add 1 t, salt. Then add the first 3 ingredients. Bring back to a boil and cook for 2 mins.
- In a food blender add the shallots, sundried tomato, garlic & vinegar. Blend and add all the oil slowly, to the mixture. Season with salt and pepper.
- Strain bean and fennel mixture from water, place in a bowl toss with remaining ingredients then toss to combine. Drizzle with ¼ cup of sundried tomato vinaigrette and fresh oregano leaves.
Ciao and thank you,
chef Bernard Kinsella









