Sunny Citrus Quinoa Salad

Good Morning!

I recently made a really good summer salad from Kathy Freston's "The Lean" and thought I'd share the recipe and some pictures I took while preparing it.

Sunny Citrus Quinoa Salad

1 cup quinoa, rinsed and drained
2 cups water
1/2 cup orange juice
1 T minced shallot
2 T chopped fresh cilantro, loosely packed
2 T chopped fresh mint, loosely packed
2 T chopped fresh parsley, loosely packed
1T chopped chives
1 tsp freshly grated orange zest
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
2 T olive oil
1/4 cup toasted slivered almonds (I chopped whole almonds)
1/4 cup raisins
1/4 cup golden raisins
1/3 cup chopped dried apricots
1 head butter lettuce (I didn't do)
1 large navel orange, peeled and sectioned (I didn't do)

Make the quinoa: Rinse well in a fine-mesh strainer until the water is clear. Place the quinoa and 2 cups of water in a small saucepan over high heat. Bring to a boil for 2 minutes. Cover and turn off the heat. Leave covered for 20 minutes, or until all water is absorbed.

In the meantime, combine oj, shallot, cilantro, mint, parsley, and chives in a medium bowl.

Add the zest, coriander, cumin, slat and pepper to the oj mix. Whist the oil into mixture.

Toast the almonds, if desired, until light brown.

Fluff the quinoa with a fork and transfer to a large bowl. Toss in the raisins, apricots and dressing.

Place the lettuce and orange sections onto a plate, and top with the salad.

Sprinkle with toasted almonds for garnish.



First, the dressing!

If you don't have a Microplane for grating fresh zest, it's the best * tool * ever.

I didn't have any golden raisins, but it's the sort of recipe that you can jazz up any old way you like. I easily could have replaced them with dried cranberries or dates or anything sweet :)

And this is how pretty it looks when it's all mixed together. Enjoy!

Kathy Freston's Coconut Garbanzo Bean Curry

Remember this recent post where I told you I loved Kathy Freston's new book, "The Lean?" 

I recently made a recipe from the book, Coconut Garbanzo Bean Curry.

Here are some pictures...

Cubed buttternut squash

Add a bunch of yummy stuff...

 Note: Amanda and Mike in Baltimore, you would like this :)

Coconut Garbanzo Bean Curry

1 cup butternut squash, peeled and cut into 1/2 inch cubes
1 cup sweet potato, peeled and cut into 1/2 inch cubes
2 T olive oil (I always use a little less)
1 medium yellow onion, chopped
1 medium red bell pepper, cut into 1/4 inch dice
1 T curry powder
3 cloves mined garlic
2 T creamy peanut butter
1 can lite unsweetened coconut milk
1 14 ounce can diced tomatoes, drained
2 15 ounce cans garbanzo beans, drained and rinsed
1/4 tsp ground black pepper
1/4 tsp salt
4 cups fresh baby spinach
2 T roughly chopped fresh cilantro (yum)
1/4 cup chopped unsalted roasted peanuts

1. Preheat oven to 425.
2. Toss squash and potato cubes in medium bowl with 1 T olive oil until evenly coated. Place in a single layer on a roasting pan or baking sheet. Roast for 20-30 minutes, or until soft in the middle.
3. Heat 1 T oil in a large saucepan over medium heat. Add the onion and bell pepper and saute until soft, 5-8 minutes.
4. Add the curry powder and garlic, and stir constantly for 30 seconds.
5. Stir in the peanut butter and slowly add the coconut milk until a very smooth sauce is formed.
6. Add in the tomatoes, beans, sweet potatoes, and squash, and mix until combined.
7. Season with the pepper and salt and bring the mixture up to a simmer. Stir in the spinach until wilted, about 5 minutes.
8. Stir in the cilantro and remove from the heat. Top with the peanuts before serving.

Kathy Freston's "The Lean"

My sweet father-in-law (who just so happens to be about 90% plant strong!) bought me a gift last month: Kathy's Freston's new book, "The Lean." I really appreciated the gift because, quite honestly, I wouldn't have picked up the book on my own.  Not that I don't like her books (I loved "Veganist") but I didn't think I'd necessarily learn anything new. And since I'm full-blown plant strong, it didn't really appeal to me.

I was so wrong!

The premise of "The Lean" is that she encourages people new to veganism to try things on for size, one day at a time and walks you through each day until you get to 30. Great advice, as it can be a daunting task to even the most willing person!

Here is a breakdown of the first week:

Day 1. Drink Water. Lots of Water.

Day 2. Have a Hearty Breakfast

Day 3. Eat an Apple

Day 4. Clean Out the Cupboards, and Just for Today, Say No to Your Poison (hello beer and chocolate?)

Day 5. Go a Little Nuts

Day 5. Trade Your Milk and Butter for Plant-Based Versions

Day 7. Put a Little Flax on It

Not too crazy, right? She gives tips for 30 days and I strongly encourage people who are more than just flirting with the idea of veganism (hello Aimee!) to pick up this simple read.

I've been drinking a big ol' glass of room temperature water each morning as soon as I get up. Thanks Kathy Freston! Sometimes it's the simplest things, right?