Cooks Coterie

Wednesday, July 25, 2012

Curried Red Quinoa Vegetable, Raisin Salad

1 cup red quinoa
1 1/2 tsp Vegetable oil
1/2 Diced Red Onion
1 tsp Fresh Grated Ginger Root
1/2 Fresh Jalapeno, diced , seeds removed
1 tsp cumin
1/4 tsp cinnamon
1 tsp curry powder
1 3/4 cups water
1/4 cup golden raisins
1/2 cup fresh green vegetables, broccoli, green beans( steamed for 2 minutes in microwave)
rinse in cold water and set aside

3 cups water
1 cup red quinoa
Bring water to Boil and stir occasionally for 20-25 minutes until tender
strain in a china cap and rinse, set aside to cool.

Place oil and diced onion, ginger and jalapeno in a sauce pan. Saute on medium high heat
for four to five minutes.

Stir in curry powder, cumin and cinnamon. Cook for 1 minute stirring constantly.

To serve hot: add vegetables and quinoa to pot with the raisins

To serve cool : add vegetables, quinoa in a mixing bowl with raisins

Garnish with cilantro and scallions

Green Lentil Hummus

3 cups water or vegetable stock
1 cup dry green lentils
1 bay leaf
3 garlic cloves, smashed
1/4 cup tahini paste
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/4 tsp ground cumin'1/4 cup chopped cilantro
salt to taste
5 drops of tabasco sauce

1n a medium sauce pan,combine the lentils, stock/water and bay leaf bring to a boil, then cover and simmer over low heat, stirring occasionally until tender about 30 minutes. Drain and set aside and let cool.

Transfer cooked lentils to a food processor. Add the crushed garlic, tahini, olive oil,cumin, lemon juice and tabasco and puree until smooth. Season with salt.

Scrape hummus into bowl and garnish with chopped cilantro and smoked paprika.

Serve with fresh vegetables and pita chips