Quinoa & Black Bean Salad with Orange-Lime Vinaigrette

I'm crazy for quinoa these days. Mom bought a monster-sized bag so I've been looking for good uses - and this refreshing salad with a fruity twist is definitely one of them. The sweetness of the mangoes, the brightness of the mint, the kick of the jalapeno and the crunch of the jicama make it a groovy little party in your mouth. Woohoooooo!!!

I've also been obsessed with Clean Food - one of my favorite cookbooks that I left for mom in the hopes that she might divine some inspiration. Alas, she enjoys eating food more than making it so I have reclaimed this little baby for myself. There's something about eating clean that seems to replace cravings for "comfort food" with a ravenous desire to eat loads of fruit and veggies, drink gallons of water and tea, and do insane amounts of yoga - a state of being that I sorely need to get back in touch with.

So far, so good!


Quinoa and Black Bean Salad with Orange-Lime Vinaigrette
Adapted from Clean Food by Terry Walters
Serves 8

3/4 cup quinoa
1-1/4 cups water
pinch of sea salt
3 cups cooked black beans (or 2 cans, drained and rinsed)
1/2 cup chopped red onion
1 mango, peeled, pitted and diced
1 cup jicama, peeled and diced
1 cup cherry tomatoes, halved
1/4 cup toasted sunflower seeds (optional)
1/4 cup toasted pumpkin seeds (optional)

Orange Lime Vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons lime juice
1/4 cup orange juice
2 jalapenos, seeded and minced
1/2 cup chopped fresh mint
sea salt and fresh cracked black pepper

Bring water to a boil and add the quinoa and salt. Cover, reduce heat and simmer until all water is absorbed (about 15 minutes). Remove from heat and set aside to cool.

Combine beans, onion, mango and jicama in a large bowl. Fluff the cooled quinoa with a fork, add to bowl and fold gently to combine.

In a small bowl, whisk together the vinaigrette ingredients. Pour the dressing over the salad and toss to coat.

Fold in the tomatoes and seeds just before serving. Deeeee-lishhhhhh!

Veggie Num Num: Pomegranate Lentil Tart

Photo and Recipe courtesy of Veggie Num Num

If only I had an oven.
Sigh...

For those of you who are lucky enough to have this masterpiece of modern invention in your kitchens, consider treating yourself to this mouthful of amazingness from the fabulous Trudy over at Veggie Num Num.

Lentils. Pomegranate. Mint. Swoon.

I can't imagine a more vivacious combination of flavors. It just screams SUMMER IS HERE!

You can find a printable version of the recipe on her guest post at this gorgeous blog.

Bookmark 'em both folks. They're keepers!


Spicy Lentil Tart with Pomegranate and Mint
Serves 4

1 sheet of ready-rolled puff pastry (thawed)
1 free-range egg lightly whisked or 1/4 cup non-dairy milk
1 cup brown lentils, rinsed
3 cups vegetable stock
2 bay leaves
1/2 cinnamon stick
1 Tbsp pomegranate molasses
2 Tbsp warm water
1 tsp black peppercorns
1 tsp ground cumin
1 tsp paprika
1/2 tsp coriander seeds
1/2 tsp salt flakes or rock salt
2 Tbsp olive oil
1/2 red onion, finely diced
1 red chili, seeded and finely diced
1/2 cup pine nuts, roasted
1 cup flat leaf parsley, roughly chopped
1 cup fresh mint, roughly chopped
1 tsp sumac
1/2 pomegranate, seeds only

To serve
1/2 cup tahini paste
1 Tbsp olive oil
1 lemon, juiced
1/2 Tbsp water
Extra lemon wedges

Preheat the oven to 180°C/356°F.

Bring the stock, lentils, bay leaves and cinnamon stick to a gentle simmer in a large pot, allow to cook for 15-20 minutes over a medium/low heat, stirring occasionally until the lentils are tender and liquid absorbed. Remove the bay leaves and cinnamon stick and strain off any excess liquid, set aside.

Grind the black peppercorns, salt flakes or rock salt, cumin, paprika and coriander seeds together in a mortar & pestle or spice grinder to form a fine spice powder.

Combine the pomegranate molasses with the warm water until smooth, set aside.

Lay the thawed puff pastry sheet out on a baking tray, carefully score a 3cm (1 inch) border around the outside and brush with the prepared egg or non-dairy milk being careful not to brush over the score mark.

Place in the oven and bake for 10 minutes until the pastry just begins to puff and golden, remove from the oven and set aside.

Meanwhile fry off the onion in the olive oil for a few minutes over a medium heat in a large frying pan until soft, add the cooked lentils and prepared spice powder and continue to cook for 3-4 minutes over a medium heat.

Add the pomegranate molasses & water mixture and the pine nuts, fry the lentils until they just begin to brown and stick to the bottom of the pan, add the fresh herbs reserving half the mint and stir though.

Spoon the lentil mixture onto the prepared puff pastry sheet, sprinkle over the sumac and return to the oven for 15 minutes until pastry is golden.

Meanwhile whisk the tahini paste with the olive oil, lemon juice and water until smooth.

Remove the tart from the oven a serve sprinkled with pomegranate seeds and reserved mint. Accompany with the tahini dressing and wedges of fresh lemon.

If anyone makes this, PLEASE share the results so I can live/taste vicariously.

Strawberry-Mint Smoothies

One of my awesome Facebook fans gave me a wicked craving for a new smoothie and I Googled my way to this one. The caffeine kick from the green-tea makes it a great pre-workout drink - much lighter than my usual yogurt or nut-milk versions.

Quite a few people tried it immediately after I posted it and gave it rave reviews. So I made it for breakfast this morning and they were right - it was ridicdelish!!

For all you other smoothie-lovers out there, this one is a must-try.

Strawberry Mint Smoothies

Adapted from "Best of" Inn Cuisine recipe, courtesy of the Aska Lodge B&B
Makes three 1-cup servings

1-1/2 cups strong, chilled green tea (made with 6 standard tea bags - I refrigerated overnight)
2 cups frozen strawberries (or blueberries or whatever berries you like)
1 frozen banana, sliced into 1" chunks (if you forgot to freeze the fruit like I did, add some ice)
a small handful of mint leaves (optional)
3 tablespoons honey (or agave syrup if you don't do honey)

Blend everything on high speed until combined. Top with fresh berries or a sprig of mint. Enjoy immediately!

Note: I pumped it up with 2 tablespoons of ground organic flax seeds and some vegan protein powder for some extra energy before my 10-mile bike ride. Supplement yours as needed.