Random Act of Quinoa Salad with Orange-Curry Dressing

Random Act of Quinoa Salad
Adding the cauliflower to the quinoa during the last five minutes of cooking softens it very slightly without making it lose its crunch; if you prefer it raw, just skip that step.

1/2 cup quinoa, rinsed well
1 cup water
1 clove garlic, minced
2 cups cauliflower flowerets
1 bell pepper (red, green, purple, yellow, or combination), chopped
1 zucchini, halved lengthwise and sliced into 1/4-inch pieces
1/2 mango, cut into cubes
about 1/3 cup of your favorite dressing or Orange-Curry Dressing

Orange-Curry Dressing:
1/2 onion
1/4 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons water
1/2 to 1 teaspoon curry powder (to taste)
1/4 teaspoon minced ginger
1/2 teaspoon flax seeds, ground

Combine the quinoa, water, and garlic in a saucepan. Bring to a boil, reduce heat, and cook covered for 10 minutes. Add the cauliflower and check to see that there is still water in the quinoa; if not, add 2 tablespoons of water. Cover and cook on low for 5 minutes, or until water is absorbed and quinoa is tender.

Put the quinoa/cauliflower into a large serving bowl and add the zucchini and bell peppers. (If you are using a pre-made salad dressing, add it now, just enough to moisten; refrigerate until chilled and add mango just before serving.)

To make the Orange-Curry Dressing:
Saute the onion in a small pan until just beginning to brown, about 3 minutes. Transfer it to a small blender and add all the remaining ingredients. Blend well, until onion is pureed. Pour just enough of this dressing over the salad to moisten, and reserve the rest.

Cover and refrigerate until ready for serving. Add the mango and serve with extra dressing on the table.

Makes 2 servings. With Orange-Curry Dressing, each serving provides 281 Calories (kcal); 3g Total Fat; (10% calories from fat); 10g Protein; 57g Carbohydrate; 0mg Cholesterol; 50mg Sodium; 9g Fiber. Weight Watchers Core + 1/2 Point (for O.J.) /5 Flex Points.

Tasty Tahini Asparagus and Brown Rice

I made this with brown rice, but you could certainly substitute other grains. I suspect quinoa or millet would make nice substitutes (or even a short whole-grain pasta?). As I mentioned above, seeking out the pre-cooked brown rice in the freezer section helps shave quite a lot of time in this recipe. But feel free to go from scratch with your favorite rice. Use two cans of chickpeas/garbanzo beans if you love them like I do - one can if you're only a general enthusiast ;)...

3 tablespoons extra-virgin olive oil
1 or 2 14-ounce cans of chickpeas, drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
3 cups pre-cooked brown rice
1 cup almond slivers, toasted
fine grain sea salt 

Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
zest of one lemon
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt

If you're using frozen rice (did I just say that?), heat it on its own in a pot or per package instructions.

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Serves 4-6.

Asparagus Couscous

Serves 4

• 1 cup couscous
• Zest of 1/2 lime
• 2 teaspoons vegetable oil
• 1 teaspoon coarse salt
• 8 ounces asparagus, sliced 1/4-inch thick on the bias

Directions

1. Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
2. Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

Hoisin-Lime Salmon with Asparagus Couscous

Serves 4

• 2 tablespoons hoisin sauce
• 2 teaspoons honey
• 4 center-cut salmon fillets (6 ounces each), about 1 1/2 inches thick
• 1/2 lime, plus several wedges for garnish
• Coarse salt and freshly ground black pepper
• Asparagus Couscous
• 1 scallion, thinly sliced
• Nonstick cooking spray

Directions

1. Preheat broiler with rack set 4 inches away from heat. In a small bowl, stir together hoisin and honey; set aside.
2. Spray a baking sheet or broiler pan with cooking spray. Place salmon on sheet, skin-side down. Squeeze juice of half a lime evenly over salmon; season with salt and pepper. Place under broiler, and cook for 5 minutes. Remove from oven, and drizzle each fillet with 2 teaspoons hoisin mixture. Return to broiler, and cook until glaze is bubbling and salmon is cooked through, 2 to 3 minutes. Divide couscous evenly among 4 plates. Top each with salmon, and garnish with scallions and lime wedges. Serve immediately.

Cajun Chickpea Cakes

INGREDIENTS
Makes 12
- 1 tbsp oil
- 1/4 cup diced onion
- 1/4 cup diced green pepper
- 1 celery stalk, diced
- 1 280z can chickpeas, rinsed and drained
- 1 tsp thyme
- 1 tsp paprika
- pinch of cayenne pepper
- 1 tsp hot sauce
- 2 tbsp chopped fresh parsley
- 2 tbsp flour
- 1 tbsp cornstarch
- salt and pepper to taste
- oil for frying

METHOD
1. Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.

2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 mins.

3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.

Chunky Peanut, Chocolate, and Cinnamon Cookies

Makes about 5 dozen

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup smooth peanut butter
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 cups semisweet chocolate chips
• 2/3 cup roasted, salted peanuts, coarsely chopped
• 2 teaspoons pure vanilla extract
• Chocolate or vanilla ice cream, for serving

Directions

1. Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
2. Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.

Jalapeno Corn Muffins

Serves 4

• 8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
• 3/4 cup nonfat buttermilk
• 2 large eggs
• 1/2 cup sour cream
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup packed light-brown sugar
• 2 tablespoons baking powder
• 1 teaspoon coarse salt
• 2 jalapenos, seeded and finely chopped
• 1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
• Unsalted butter, for serving

Directions

1. Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
2. With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.