Warm Quinoa Salad with Edamame & Tarragon

I was looking for new ways to use the frozen edamame beans that had been sitting in my freezer way too long, when I stumbled across this recipe. This salad combines two ayurvedically healing foods: edamame (soybeans) and Quinoa, which is a lovely grain alternative to rice, and higher in protein and fiber. Toasting the quinoa gives it a slightly nutty taste, and is it delicious with the homemade lemony dressing served over a bed of greens. I also added some crumbled feta cheese at the end, and found it very filling and tasty.

Ingredients

1 cup quinoa

2 cups vegetable broth

2 cups frozen shelled edamame, thawed

1 tablespoon freshly grated lemon zest

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh tarragon or 2 teaspoons dried

1/2 teaspoon salt

1/2 cup drained and diced jarred roasted red peppers

1/4 cup chopped walnuts, preferably toasted

Directions

1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.

2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.

3. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.


Adapted from a recipe found on EatingWell.com

Roasted Sweet Potato Salad With Black Beans and Jalapeno Dressing

I just tried making this roasted sweet potato salad for the first time and WOW. The jalapeno gives it such a good kick! I served mine over spinach leaves with chopped tomatoes. The flavor has a nice kick, and the limes help to balance out the spice. Pitta dosha should reduce jalapeno, but sweet potatoes and back beans are good for all doshas.

Ingredients:

4 medium sweet potatoes (about 1 1/2 pounds), cut into 1-inch chunks

1 large onion, preferably red, chopped

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

1 to 2 tablespoons minced fresh hot chili, like jalapeño

1 clove garlic, peeled

Juice of 2 limes

2 cups cooked black beans, drained (canned are fine)

1 red or yellow bell pepper, seeded and finely diced

1 cup chopped fresh cilantro.

1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Yield: 4 servings.