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
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.
