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Archive for the ‘Salads’ Category

Quinoa and black bean salad

Posted by moderndaygourmet on May 25, 2008

My friend Laura adapted this from something on epicurious. I had never eaten quinoa before, so I was skeptical, but it was very tasty. This makes a ton and I had it for lunch for an entire week.

1 1/2 cups Quinoa
1 1/2 cups cooked black beans
1 1/2 tablespoons red-wine vinegar
1 can corn, or kernels cut from 2 ears
1 red pepper, chopped
1-3 fresh jalepenos, depending on your heat taste
1/4 cup finely chopped fresh cilantro
1 diced avocado
crumbled feta cheese

For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about
10 minutes (check water level in kettle occasionally, adding water if necessary).

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, cilantro & feta.

Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste.

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Amie’s Salad

Posted by moderndaygourmet on August 31, 2007

I can’t believe how easy this is and I usually make this when we have company as the salad item.  We’re not big salad eaters so we don’t normally have salad at dinner unless it’s the main course like a grilled chicken caesar.

1 bag field greens
2 ripe tomatoes, cut into chunks
1/2 chopped red onion
1 container feta cheese (4 ounces)
2 pieces cooked and crumbled bacon
Newman’s Own Light Balsamic Viniagrette

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Bing Cherry Salad

Posted by moderndaygourmet on August 30, 2007

I got this from a coworker a couple of Christmases ago. It’s a tradition for her to bring it to the office potlucks.
1 16 oz can bing cherries in heavy syrup
1 16 oz can crushed pineapple in heavy syrup
2 packages black cherry jello
1 cup chopped pecans
2 cups very cold Coca-Cola

Strain fruits and save the juice. Heat the juices on the stove till boiling. Mix in jello mix; cool 30 minutes until it starts to set. Fold in fruit and pecans. Add Coke.Chill until set.

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