Geoff and I went on a roadtrip this summer, and as always we got to try out a lot of fabulous restaurants. Ironically, while at a rather mediocre restaurant, I got the most delicious quinoa tabouleah salad ever. I almost died- it was that good. And since that meal- I've been on a huge quinoa kick. So I'm posting two quinoa recipes today.

Quinoa is a legume, however the taste and texture is similar to Couscous. Unlike wheat, it contains a balanced set of essential amino acids, making it a complete protein source. Also high in phosporus, magnesium, fiber, and iron it is a fabulous gluten-free food for everyone. I like beans and lentils, but honestly I can only eat so much of them. It's super versatile too- use it as a substitute for rice, or any other starch you might use in a meal.

The first recipe I sort of mimicked from a delicious dish I got at Green Vegetarian Cuisine in San Antonio.

It's called the GREEN BOWL if you get it there, and an amazing thing about that place is their array of dressings- pecan caesar, citrus vinaigrette,...okay there were too many yummies to remember.

I will definitely be bringing this for lunches this year. And guess what- it has the same amount of protein in this bowl as you would get in a chicken breast, probably more actually. Like I've said- Meat, who needs it.

photo from green vegetarian cuisine

GREEN BOWL

Serves 2
half a bag of Spinach
Can of spicy black beans
1/4 cup grated Cheddar cheese
1 Tb hot sauce (I like Slap Your Mama)
1 cup quinoa tabbouleh (Arti's recipe here, except I double the quinoa measurement)
2 Tb guacamole
Dressing of choice, optional. ( I recommend Chipotle Ranch)
2 Tb Chili Lime Pepitas, optional

(yep- thats it. But trust me it's delicious and soooo good for you.)

Empty can of beans into saute pan on medium heat. I like to add cheese and hot sauce until melted. Spice it up however you like. Keep warm.

Put a handful or two of spinach in each bowl, layer with a helping of warm beans, then quinoa tabbouleh, Guacamole, and top with your dressing. We also LOVE to add delicious Chili Lime Pepitas.

NOW for Quinoa Obsession # 2

Whatever you do- don't skimp on the Red Cabbage and Apple Slaw- it is tart, refreshing, delicious and totally makes this burrito something beautiful. And PS- I didn't actually make my own green salsa- I just bought some and saved myself some time : )

Quinoa & Bean Burritos w/ Slaw & Green Tomato Salsa

Photo and Recipe from VeggieNumNum.com
Quinoa & Beans

2 tsp cumin seeds
1 tsp coriander (cilantro) seeds
1 tsp paprika
1-2 tbs olive oil
1 small red onion, diced
3 garlic cloves, minced
2 cups cooked or tinned borlotti beans
1 cup quinoa
3 cups vegetable stock
1 cup fresh mint, roughly chopped

Dry roast the cumin and coriander seeds over a medium heat for a few minutes until fragrant but be careful not to burn them. Grind the roasted seeds until they form a coarse powder.

Heat the olive oil in a deep heavy based frying pan, fry off the spices including the paprika for 30 seconds add the onion and continue to fry over a medium heat adding the garlic after 1-2 minutes.

Adding a little dash of stock to form a paste in the bottom of the pan toss in the beans and quinoa stir to combine and cook for a minute to allow the flavours develop. Add the remaining stock and bringing to a gentle simmer cook the quinoa for 15 minutes over a low heat until tender and liquid absorbed.

The quinoa and beans can be made ahead of time a reheated being sure to toss through the chopped mint just before serving.

Red Cabbage & Apple Slaw

270g (9½ oz) red cabbage, shredded
1 red apple, diced
¼ cup sultanas (raisins)
1 juicy lime, juice only
¼ cup non-dairy or dairy yoghurt
½ cup fresh coriander, roughly chopped

Whisk the lime juice with the yoghurt adding salt and pepper to taste. Toss all the ingredients together including the dressing until well combined, set aside. The slaw can be made ahead of time a kept covered in the fridge.

Green Tomato Salsa

1 green tomato, chopped
½ red capsicum (bell pepper), diced
2 spring onions, chopped
1 chilli (optional), diced
1 lime, juice only
pinch raw sugar

Combine all the ingredients together in a food processor or using a stick blender process to a thick salsa sauce. Use immediately or keep covered in the fridge.