Tuesday

The Latest Superfoods Submission

Patience is a virtue as they say and your patience with me regarding this challenging article series is quite admirable. Thank you for waiting. Superfoods: Grains is up & ready for your viewing. So far this has been the most research-intensive, sweat-inducing, overall demanding of articles I have submitted thus far.




I'm not complaining, mind you. I'm just stating facts. I do hope that you enjoy this chapter as much as the previous ones. Here is a nifty little article-inspired recipe for your enjoyment:

GRAIN & VEGGIE SALAD


 1  cup fresh basil leaves

 2  tablespoons grated Parmesan cheese  (optional)

 2  tablespoons lemon juice

 2  tablespoons extra virgin olive oil

 4  cloves garlic, minced

¼  teaspoon table salt (or sea salt if preferred)

 ¼  teaspoon black pepper

2   cups cooked quinoa

3  cups of fully cooked navy or black beans, unseasoned, rinsed and drained

1  cup chopped red or orange bell pepper

½  cup chopped seeded tomato

½  cup sliced green onions

4  cups torn Bibb lettuce

Preparation:

·    Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper. Cover and process until nearly smooth, stopping to scrape down side as needed. Set aside.
·     In a medium bowl, stir together cooked quinoa, the beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat.
·     Serve quinoa mixture over torn lettuce.
·     To make 2 cups cooked quinoa: In a fine strainer, rinse 1/2 cup quinoa under cold running water; drain. In a small saucepan, combine 1 1/4 cups water, the quinoa, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.





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