Quinoa and Black Bean Salad with Lime and Cilantro Vinaigrette
1 cup quinoa
2 cups water
1 can black beans, drained and rinsed
1 red bell pepper, diced
1/2 red onion, diced
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1 avocado, diced
Salt and pepper to taste
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons fresh cilantro, chopped
1 teaspoon honey
1/2 teaspoon cumin
Salt and pepper to taste
Instructions:
Start by cooking the quinoa. Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water has been absorbed. Fluff the quinoa with a fork and let it cool to room temperature.
In a large bowl, combine the cooked quinoa, black beans, red bell pepper, red onion, cherry tomatoes, and cilantro. Toss to combine.
In a small bowl, whisk together the lime juice, olive oil, cilantro, honey, cumin, and salt and pepper.
Pour the vinaigrette over the quinoa and black bean mixture and toss to coat.
Gently fold in the diced avocado.
Season the salad with salt and pepper to taste.
Serve the salad immediately, or cover and refrigerate for at least 30 minutes to let the flavors meld.
Roasted Vegetable Roll with Hummus and Spinach
Ingredients:
1 medium eggplant, thinly sliced
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 large zucchini, thinly sliced
1 large red onion, thinly sliced
3 tablespoons olive oil
Salt and black pepper, to taste
1 cup hummus
1 cup fresh spinach leaves
4 large flour tortillas
1/4 cup crumbled feta cheese (optional)
1/4 cup chopped fresh parsley (optional)
Balsamic glaze for drizzling (optional)
Instructions:
Preheat the oven to 400° F (200° C).
In a large bowl, toss the sliced eggplant, bell peppers, zucchini, and red onion with the olive oil, salt, and black pepper until well coated.
Spread the vegetables out in a single layer on a baking sheet and roast in the preheated oven for 20—25 minutes, or until they are tender and slightly browned.
Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.
Warm the flour tortillas in a dry skillet over medium heat for 1—2 minutes on each side, or until they are soft and pliable.
Spread a generous layer of hummus onto each tortilla, leaving a 1-inch border around the edges.
Arrange a handful of fresh spinach leaves on top of the hummus on each tortilla.
Place a portion of the roasted vegetables on top of the spinach leaves on each tortilla.
If desired, sprinkle a tablespoon of crumbled feta cheese and a sprinkle of chopped fresh parsley over the vegetables on each tortilla.
Drizzle a small amount of balsamic glaze over the vegetables on each tortilla, if desired.
Fold the sides of each tortilla towards the center, then roll the tortillas up tightly to enclose the filling.
Slice each rolled tortilla in half on the diagonal and serve immediately.
This recipe can easily be customized to include your favorite roasted vegetables, such as mushrooms, asparagus, or cherry tomatoes. Feel free to experiment with different types of hummus and add-ons such as olives or sun-dried tomatoes for added flavor.
Tomato and Mozzarella Panini with Pesto Sauce
Ingredients:
4 slices of sourdough bread
2 large tomatoes, sliced
1 cup of mozzarella cheese, sliced
½ cup of basil pesto
2 tablespoons of olive oil
1 garlic clove, minced
Salt and pepper to taste
Instructions:
Preheat your panini press or sandwich press.
In a small bowl, mix together the olive oil and minced garlic. Brush one side of each slice of sourdough bread with the garlic-infused olive oil.
