Herbed Quinoa

Herbed Quinoa – Straight from Giada de Laurentis
Prep Time: 8 min | Cook Time: 15 min | Servings: 4 servings | Difficulty: Easy

2 3/4 cups low-sodium chicken stock (or veg)
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil (or a bit less)
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper to taste

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/herbed-quinoa-recipe.html

Bright Red Beet Hummus

I know Hummus is made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. And I know it the term has been bastardized in the US for all sorts of veg. spreads. Sometimes, ya gotta go with the flow… It’s worth it!

Bright Red Beet Hummus

1 pound cooked beets (I roast mine), quartered
1/4 cup walnuts, toasted and roughly chopped
2 tablespoons lemon juice
1/2 tablespoon tahini
1/2 teaspoon ground cumin
1 garlic clove
1 tablespoon olive oil
1/2 teaspoon salt

Place all the ingredients in a food processor and blend until smooth, stopping occasionally to scrape down the sides. Taste throughout and adjust the balance as you see fit. Serve immediately or refrigerate, covered.


Gazpacho Soup Recipe (California chunky style, nothing like the Spanish original) I love them both…

Based on Mollie Katzen’s recipeCalifornia chunky style, nothing like the Spanish original. I love them both…

California chunky style, nothing like the Spanish original. I love them both…
serves a crowd

2 quarts Knutsen Very Vegi or Trader Joe’s Garden Patch
1 red onion, minced
4 – 6 cups fresh tomatoes, diced
1 green pepper, diced
1/2 jicama, diced
1 cucumber or 6 Persian cucumbers, diced
2-4 green onions, chopped
1-2 garlic clove, crushed
juice of 1 lemon and 1 lime
2 Tbsp wine vinegar
3-4 Tbsp fresh tarragon, minced
3-4 Tbsp fresh basil, minced
1/4 – 1/2 cup cilantro, chopped
1/4 – 1/2 cup parsley, chopped
1/2 – 1 tsp cumin
tabasco to taste
1 2 Tbsp olive oil
2-3 Tbsp honey
salt and pepper to taste

Mix and chill at least 2 hours –

Feel free to use a peeled green apple if jicama is not available.
Vary amounts of vegetables and herbs as you like.
I always add Tony Chachere’s (but I add that to almost everything)

Couscous Salad with Dates and Almonds

I love, love this salad – make it every summer, usually doubled for parties.

Couscous Salad with Dates and Almonds

6 servings


2 cups water
1/2 teaspoon salt
1 10-ounce box couscous
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon (generous) grated lemon peel
1 teaspoon ground cardamom
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
2/3 cup chopped pitted dates
1/2 cup slivered almonds, toasted
1/2 cup minced fresh cilantro
1/4 cup minced green onions
Fresh cilantro sprigs

Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan. Add couscous; stir 30 seconds. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool.

Whisk olive oil, lemon juice, lemon peel, and cardamom to blend in small bowl. Drizzle over couscous. Mix in garbanzo beans, dates, almonds, minced cilantro, and green onions. Season with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours. Garnish with cilantro sprigs.

Source: http://www.epicurious.com/recipes/food/views/Couscous-Salad-with-Dates-and-Almonds-108233