Quinoa Garbanzo Bean Taco Salad

Maybe I'm stretching it by calling this a taco salad, but hey, my blog, my choice.

I made this much salad to see us through the week. This is a lot for two people. I shared with coworkers, and we ate this for lunch and dinner.

Next time, I'll probably halve the recipe. Still, it's been nice to have something on hand that's healthy, satisfying and totally tasty. And if you don't like cilantro, substitute parsley or another fresh herb of your preference.

A recipe like this is a reminder (for me) and a suggestion (for you). The key is combining legume / quinoa with fresh herbs and veggies. Take this one step further and put a scoop on a bed of spinach, topped with oven-roasted chicken and sour cream. Which is what we have planned tonight.

Quinoa Garbanzo Bean Taco Salad

Ingredients

1 15.5 oz. can of garbanzo beans, drained (or 1 1/2 c. cooked garbanzos)

1 1/2 c. cooked quinoa

2 cloves minced garlic

1 c. chopped red onion

1 juicy tomato, diced

2 sticks celery, chopped

1 med. zucchini, chopped

1 red pepper, chopped

1-2 minced jalapenos

1/2 t. cumin

1/2-1 t. chili powder (to taste)

juice from 2 limes plus lime zest

dash salt

1/2 bunch cilantro, chopped

olive oil and rice vinegar...enough to create luscious coating.  Remember: less is more.

Directions:  Easy easy easy!

1. Cook the quinoa and let cool.
2. Chop the veggies and herbs.
3. Drain the garbanzos.
4. Mix it all up and season to taste  (I prefer rice vinegar with dash of balsamic).

Eat now. Just as Good chilled. Just as good the next day. Killer.

Curried Pumpkin Soup

I was cleaning off my desk and found this recipe scribbled on a yellow legal pad. This soup is one of our cool weather staples.

Use a good sugar pie pumpkin (as opposed to one of the tasteless behemoths sold for jack-o-lanterns) or substitute another orange-fleshed winter squash. Kabocha is my favorite. Butternut works, too.

This soup is even better the second day. To dress it up, swirl a spoonful of crema fresca or creme fraiche -- both milder than sour cream, which I don't personally like -- on the top, and sprinkle with parsley.

Curried Pumpkin Soup
Ingredients
2 lbs/ 4 c. cooked pumpkin (about a 4 lb pumpkin)
1 med. onion, finely chopped
2 shredded carrots
2 T. olive oil
2 Red Delicious apples, cored, peeled and diced
1 large russet potato, peeled and diced (if you prefer, use yam or sweet potato)
1 large clove garlic
1 T. curry ...make sure your spices are fresh or make your own curry powder*
2-3 c. chicken or vegetable stock
orange zest (optional)
crema fresca or creme fraiche
parsley

Directions

1. Wash the outside of the pumpkin. Preheat the oven to 400 degrees.
2. If you have room in your oven, bake the pumpkin whole. I don't so I chop it in half and put each half, face down, on a cookie sheet. Either way, poke holes in the pumpkin with a skewer or knife so steam can escape. You really don't want the pumpkin to explode in your oven.


• Bake the pumpkin until tender, about 60-90 minutes. When it's cool enough to handle, clean the seeds and any pulp, and peel the skin. Rough chop the flesh and set aside.


3. While the pumpkin bakes, saute the onion in the olive oil in a stock pot until semi-translucent. Add the curry powder, carrots and garlic and continue to saute, stirring frequently, until onions and garlic are soft.
4. Add the chicken stock to the pot, along with the potato, apple, and pumpkin. Simmer until the potatoes are tender. If you're using orange zest, add it now.
5. Use a hand blender to puree the soup. Or let it cool and use your blender or food processor.
6. Serve warm, with a swirl of crema fresca and a sprinkle of chopped parsley.

* You may prefer to make your own curry blend. There are recipes online. This one is basic, this one slightly different.

South of the Border Tabbouli

I've been craving tabbouli, but didn't have the ingredients on hand, aside from bulghur, that I ordinarily use in the recipe. So I made today's salad with a south of the border flair. Must say, this is divine. Feel free to adjust the seasonings and add more veggies, even different ones, like cucumber or grated carrot.

Sorry about the blurry pics. Using my old Blackberry...need new camera!

South of the Border Tabbouli
Ingredients
3/4 c. bulghur
juice of 2 limes
1/2 bunch cilantro, chopped
6 scallions, chopped
1 jalapeno, seeded and minced
1 c. chopped tomato, fresh not canned!
1/4 t. ground cumin

1/4 c. olive oil

salt to taste

Directions

1. Soak bulghur in 1 1/2 c. water for an hour, or until tender. Drain any excess before adding the rest of the ingredients.
2. While that soaks, chop the veggies and combine in bowl with herbs, lime juice and olive oil.
3. Mix in bulghur. Feel free to eat immediately...although I think letting the flavors soak into the grain is worth waiting for another half hour.
4. Store leftovers in a covered container in fridge. Best eaten within the next day.

This is the height of tomato season, so spring for the ripest heirlooms. Your dish only tastes as good as the quality of your ingredients.