Nutty Green Quinoa
2 cups quinoa
2 cups water
¼ teaspoon salt
½ cup almonds1 bunch parsley
1 clove garlic
1.5 tablespoons lemon juice
1.5 tablespoons EVOO
½ cucumber, diced for garnish
Bring water to a boil, add quinoa and salt. Stir and simmer. Cover for 45 minutes. Do not stir again. Remove from heat and let sit for another 10 minutes; then remove cover and allow to cool.
While rice is cooking, blend almonds, parsley, garlic and oil in a food processor. When rice is cool, stir in nut mixture. Garnish with cucumber, if desired
Bartlett or Anjou pears are used in this salad for their crisp texture. The nut and cheese combination sets the tone of the dish - white Cheddar and pecans is decidedly American. For an Italian twist, try a good Parmesan with some toasted walnuts.
4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper to taste
6 large leaves butterhead or other lettuce
1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
2. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
TIP: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
MAKE AHEAD TIP: To make ahead: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
Nutrients Per Serving Makes 6 servings, 1 cup each Calories: 221 Protein: 6 gm Fat: 14 gm Saturated Fat: 5 gm urated Fat: 4 gm Carbohydrate: 20 gm Fiber: 4 gm Cholesterol: 20 mg Vitamin A: 285 Vitamin C: 5 gm Calcium: 159 mg Magnesium: 37 mg Potassium: 234 mg Sodium: 244 mg