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Quinoa Salad with Black Beans & Toasted Cumin Seeds

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 15 MINUTES IF QUINOA IS PREPPED, OTHERWISE 45 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 230

Calories from fat: 30

Total fat: 3 g

Saturated fat: 0 g

Trans fat: 0 g

Fiber: 11 g

Protein: 12 g

Cholesterol: 0 mg

Sodium: 110 mg

Vitamin A: 15%

Vitamin C: 30%

Calcium: 10%

Iron: 20%

I can’t get enough of quinoa salad during the summer. As I keep mentioning, when you have cooked quinoa in the fridge to use as your heart desires, that makes throwing together salads like this a snap. The toasted cumin seeds bring a delicate smokiness to the salad, and the flavor seeps into the tomatoes and flavors everything. As with most grain salads, the longer you let it sit, the more the flavor will develop, making this salad an “even better the next day” kind of thing. Use red quinoa for the prettiest results.

2 cups cooked quinoa (page 76 )

¼ teaspoon salt

2 teaspoons cumin seeds

1 cup finely diced plum tomatoes (about 4)

3 tablespoons freshly squeezed lime juice (3 to 4 limes)

2 teaspoons light agave nectar

1 teaspoon grapeseed oil

1 (15-ounce) can black beans, drained and rinsed

1 cup finely chopped scallions

Mixed greens, for serving

TIPS

● For a fun presentation, pack a teacup with salad. Gently turn over the cup onto the plate and lift to unmold. Marvel at the fanciness.

● Toasting cumin seeds is a wonderful way to bring out their deep, smoky flavor. Once you try this method you might fall in love and find yourself adding toasted cumin seeds to soups, chilis, and everything but your morning coffee.

Place the quinoa in a large mixing bowl, if it isn’t already cooling in one.

To toast the cumin seeds, preheat an 8-inch pan over low heat. Place the cumin seeds in the dry pan and toss often for about 5 minutes. Immediately transfer to a medium-size mixing bowl.

Add the tomatoes, lime juice, agave, and grapeseed oil to the mixing bowl and mix well. When the quinoa has cooled, mix it in. Fold in the beans and scallions. Taste for salt. You can serve immediately or let sit for a bit for the flavors to meld. Serve over the greens.

Pad Thai Salad

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 15 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(¼ RECIPE):

Calories: 210

Calories from fat: 90

Total fat: 9.5 g

Saturated fat: 1.5 g

Trans fat: 0 g

Total carb: 26 g

Fiber: 7 g

Sugars: 12 g

Protein: 10 g

Cholesterol: 0 mg

Sodium: 570 mg

Vitamin A: 220%

Vitamin C: 80%

Calcium: 15%

Iron: 15%

You could eat Pad Thai for dinner every night of the week, and it would be delicious but way too greasy! This salad borrows all of the Pad Thai flavors—sweet, sour, hot and salty—and gives you something to satisfy the Pad Thai urge that you actually could eat every night of the week. If you’d like to bulk it up, Red Thai Tofu (page 149) makes a natural choice.

8 cups chopped romaine lettuce

4 cups bean sprouts

1 small red onion, sliced thinly

1 medium-size carrot, peeled and grated

1 recipe Peanut-Lime Dragon Dressing (recipe follows)

¼ cup roasted peanuts

½ cup lightly packed fresh cilantro (stem and leaves)

Lime wedges, for serving

In a large mixing bowl, toss together the lettuce, sprouts, red onion, and carrot. Add the dressing and toss to coat. Distribute the salad among four bowls. There will be dressing left over because it is fairly thin; distribute the remaining dressing among the bowls. Garnish with the roasted peanuts and cilantro, and serve with the lime wedges.

NUTRITION TIP

This salad has peanuts and peanuts have fat. But as mentioned elsewhere in the book, do allow some fat into your plan. Fats help you feel full and satisfied. The protein and fiber of the nuts and bean sprouts help, too. At only 210 calories per serving, the nutrient-to-calorie ratio of this salad is still fantastic, especially considering that most cold peanut salads contain about five times the fat and calories of this one.