Farmers Market Inspired Tastings

The farmers market inspired tasting was held at Brenda's house.  Aven taught us about the health benefits of Quinoa.

Quinoa Salad - Aven

1 cup dry quinoa 

1 cup dried cranberries

1 cup frozen green beans, defrosted

1/4 cup pecans, chopped

1/4 cup green onions sliced

1/4 balsamic vinegar

4 cloves minced garlic 

1/2 tsp salt

1/4 tsp pepper

Cook quinoa in 2 cups water in a medium saucepan and bring to a boil over high heat.

Reduce to a simmer, cover and continue cooking until all water is absorbed.

In a medium bowl, combine cooked quinoa, cranberries, beans, pecans, and onions until well mixed. In a small bowl wisk the balsamic vinegar, olive oil, and garlic until well blended.  Pour over the quinoa mixture.  Toss until well blended.  Season with salt and pepper.  Chill in the refrigerator for 30 minutes before serving. 

Avocado and Quinoa Salad

Ingredients:

2 avocados cut into pieces

1 cup red quinoa

1 medium tomato, cut into pieces

1/2 cup diced red onion

2 fresh basil leaves crushed

Dressing Ingredients:

1/3 cup extra virgin olive oil

1/4 tsp cayenne pepper

1 garlic clove minced

juice of 2 limes

sea salt and pepper taste

Directions:

In a small saucepan bring 2 cups of water to a boil and add rinsed quinoa.  Cover and simmer 15 to 20 minutes or until water is absorbed. Cool and set aside. Mix the dressing ingredients together in a small bowl.  Mix all the other ingredients together in a large mixing bowl and then add cooled quinoa. Toss with dressing. Chill and serve.

Chickpea Salad (Brenda) 

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Chickpea Salad with Cumin Vinaigrette

1 tablespoon red wine vinegar

Juice of 1 lemon (about 4 tablespoons)

2 garlic cloves, minced

½ teaspoon crushed red pepper flakes

2 teaspoons capers, drained

1 tablespoon ground cumin

1 teaspoon paprika

¼ cup olive oil

1 (15½-ounce) can chickpeas, drained, or 1 cup dried beans, cooked, rinsed, and drained

1 tomato, chopped

1 roasted red bell pepper from a jar, drained and chopped (about ½ cup)

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh parsley

Sea salt, to taste

Freshly ground pepper, to taste

3 ounces feta, cut into ¼-inch cubes (about ¾ cup)