RECIPE # 4754 - CHEF'S MARKET HEALTHY SALADS - Monday, January 9 - | Nashville News, Weather & Sports

RECIPE # 4754 - CHEF'S MARKET HEALTHY SALADS - Monday, January 9, 2012

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Scarlet Quinoa Salad

1 c quinoa

2 1/4 c water

salt and pepper to taste

1 can beets, chopped, reserve liquid

6 radishes, chopped

1/2 c green onions, chopped

1 c dried cranberries

1/2 medium onion, diced

 Toast quinoa for 25 minutes at 350 degrees. Bring water to boil. Add a dash of salt and black pepper to the water. Once boiling, add quinoa and simmer, covered for 30 minutes. It will open up and be tender. Strain the quinoa. Pour juice from canned beats over the cooked quinoa. Mix to color the quinoa and press dry with a paper towel in the strainer.  Mix with remaining vegetables add dressing and serve.


1/4 c plum sauce

1 T olive oil

1/2 lemon, juiced

Salt & pepper to taste


Black Bean Salad:

1 Cup Dried Lentils - cooked

1 Red Pepper - diced

1 Yellow Pepper - diced

3 Green Onions - chopped

2 Tbs parsley - chopped

2 Tbs cilantro - chopped

2 cans black beans - drained & rinsed

½ cup mayonnaise

2 Tbs olive oil

Salt & pepper to taste

Dash of cayenne pepper


Cook dried lentils for approximately 20 minutes. Drain, rinse & cool them.

Mix the lentils, peppers, green onions, parsley, cilantro and black beans.

To make the sauce: mix the mayo, oil, salt, pepper & cayenne.

Combine all ingredients & mix well. 

Serves 8-10




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