Black Bean & Quinoa Salad with Chili Lime Dressing

Black Bean & Quinoa Salad

Quinoa (pronounced keen-wah) is a grain-like seed and was a staple crop of ancient Incan civilization. This superfood is a complete protein and is full of phytonutrients and antioxidants. Usually, I will make a large batch of quinoa earlier in the week and use the leftovers to make another dish or two throughout the week.

Ingredients for the Salad (serves 2) :
2 cups cooked quinoa (1/2 cup dry)
1 15oz. can black beans, drained and rinsed
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped
1/2 cup orange pepper, chopped
1/4 cup diced red onion
2 scallions, green tops only, chopped (or omit red onion and use entire green onion)
1/4 cup fresh cilantro, chopped

Ingredients for the Chili Lime Dressing:
1 jalapeño, diced
1 clove garlic
1/4 cup extra virgin olive oil
juice from 2 limes
1 tsp ground cumin
salt and pepper, to taste

If you do not have any cooked quinoa on hand, place 1/2 cup quinoa and 1 cup water in a saucepan and bring to boil. Reduce to simmer, cover and cook until the water is absorbed (approx. 15 mins).
Open can of black beans, drain and rinse. Chop the red, yellow and orange peppers. Dice the red onion and/or green onions. Chop the cilantro. Combine all of the ingredients in a bowl.

To make the dressing: Put diced jalapeño, garlic, olive oil, lime juice, cumin and salt & pepper in a mini food processor. Process until blended.

Make sure the quinoa has cooled before adding it to the rest of the ingredients in the bowl. Then, add the dressing. Combine and serve.

Summer Squash Noodles with Mushrooms & Broccolini in Marinara Sauce

Summer Squash Noodles with Mushrooms, Broccolini and Marinara

I finally broke out my spiralizer for the first time since I purchased it months ago. I have to say it is a handy tool, indeed. This dish took less than 15 minutes to prepare and lightly sauté. The great thing about this recipe is you can eat it raw too!

Ingredients:
2 summer squash
1 cup broccolini, chopped
1/2 cup cremini mushrooms, sliced
1 cup prepared marinara sauce (I used Lucini's Tuscan Marinara)*
1/4 cup fresh basil, chopped

Make the squash noodles using the spiralizer or use a vegetable peeler to create ribbons. Chop the broccolini and slice the mushrooms. In a wide pan, sauté the broccolini and the mushrooms in a dab of oil (to minimize fat, use water or veg broth instead) for 1 minute on medium heat. Add the squash noodles and cook for an additional 2 minutes. Add the marinara and heat for another 1-2 minutes. Remove from heat. Finally, add the chopped basil. Serve immediately.


Cooking times will vary depending on preference. I like my vegetables crunchy and full of flavor.
Also, since I used a store-bought sauce, I didn't feel the need to season the dish any further with salt or pepper. I found this dish to be simple, light and satisfying! Enjoy!


*Substitute with a raw marinara recipe