JIM HAGY / CHEF'S MARKET CAFE & TAKEAWAY
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.
Dressing:
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
