Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [26]
Substitutions
Substitute diagonally sliced asparagus, 1-inch lengths of green beans or whole sugar snap peas (cooked until crisp-tender using the same technique as in this recipe) for the snow peas.
Sesame seeds (an excellent source of protein) are the garnish of choice, but feel free to substitute peanuts, almonds or other nuts.
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Make a Meal
The noodles are delicious with one of the shredded Tuscan kale salads ([>] and [>]) or with Miso Soup with Spinach, Curried Tofu and Shiitake ([>]).
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TOASTED QUINOA, CORN AND AVOCADO SALAD Vegan
Toasted Quinoa, Corn and Avocado Salad ([>])
The nutty taste and irresistible crunch of toasted quinoa make it a natural for a refreshing, yet hearty, main-dish salad. Here I dress it with a favorite dressing of toasted ground cumin and lots of lime juice.
Cook Time: 30 minutes
Serves: 4 as a main dish or 8 as a side dish
1½ cups quinoa
1 tablespoon mild-flavored olive oil or other vegetable oil
Jalapeño Dressing
2 teaspoons ground cumin
5 tablespoons mild-flavored olive oil or other vegetable oil
½ cup fresh lime juice, plus more to taste
1 tablespoon finely chopped seeded jalapeño pepper, plus more to taste
1 garlic clove, grated
1 teaspoon coarse salt
1 cup fresh corn kernels (from 2 ears)
1 cup diced (½ inch) firm, ripe plum tomatoes
½ cup thin-sliced (¼ inch) scallions (white and green parts)
1 ripe avocado, halved, pitted, peeled and diced (½ inch)
½ cup finely chopped fresh cilantro
Rinse the quinoa in a fine-mesh strainer under cold running water for at least 45 seconds. Shake the strainer to remove as much water as possible.
Heat the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is a light golden brown, about 10 minutes. Add 2 cups water and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18 to 20 minutes. Let stand, covered, until cool, about 10 minutes.
To make the dressing: Sprinkle the cumin in a small skillet and toast over medium-low heat, stirring, until fragrant and a shade darker in color, about 3 minutes. Remove from the heat. When the skillet is cool to the touch, add the oil, lime juice, jalapeño, garlic and salt. Transfer to a large bowl and whisk to blend.
Add the cooled quinoa, corn, tomatoes and scallions to the dressing and toss to blend. Spoon the salad onto a large platter and sprinkle the avocado and cilantro on top.
Shortcuts
You can toast a large batch of quinoa ahead of time. Store at room temperature in a tightly closed container. It will keep for 3 or more months. Use in main dishes, side dishes or other salads.
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Make a Meal
Serve with Tomato and Mint Salad ([>]) or with a platter of thick-sliced tomatoes drizzled with extra-virgin olive oil and sprinkled with coarse salt.
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MIDDLE EASTERN BREAD SALAD Vegan
This is my version of fattoush, a popular Middle Eastern salad made with lettuce, herbs and torn pita bread. I prefer sheets of soft lavash, an Armenian bread sold in plastic bags and often used to make wrapped sandwiches. (Lavash is also sold as cracker bread, but that version needs to be spritzed with water and softened before using.) Here I brush the soft bread with olive oil and then sprinkle it with za'atar, a popular Middle Eastern spice blend.
Cook Time: 20 minutes
Serves: 4 as a main course or 8 as a side dish (recipe can be halved)
1 large sheet or 2 half sheets (approximately 24 by 12 inches total) whole wheat lavash
About 2 tablespoons extra-virgin olive oil
1–2 tablespoons za'atar (see [>])
Coarse salt
2 cups lightly packed fresh Italian parsley, including tender stems
1 cup lightly packed fresh mint leaves
½ cup lightly packed chopped fresh dill, including tender stems (use less if you're not a dill fan)
1 medium head romaine lettuce, cut into ½-inch