Quinoa and Green Bean Salad

Saw this recipe sitting at the chiropractor’s office the other day.  Coincidentally, a few hours earlier I had picked up some fresh purple string beans at the Farmers Market.  I love quinoa, so this seemed perfect.  In case you are wondering, purple string beans turn green when cooked.

Quinoa and Green Bean Salad

from Whole Living July/August 2010

1 Tbsp. extra-virgin olive oil, plus 1/4 cup for the dressing
1 small onion, minced
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 cup quinoa
1-3/4 cups water
1 lb. green beans, trimmed (cut crosswise into 1-inch pieces)
1 cup flat parsley leaves
3 Tbsp. red-wine vinegar

Heat 1 Tbsp. oil in saucepan over medium-high heat.  Add onion and garlic, 1/4 tsp salt and a pinch of pepper. Cook, stirring until translucent, about 3 minutes. Stir in quinoa and cook for 1 minute. Add water. Bring to a boil. Reduce to a simmer and cook, covered until water is absorbed, about 16 minutes. Remove from heat. Let stand 10 minutes; fluff with fork. Cool completely, about 25 minutes.

Bring a large pot of water to a boil. Add 1 Tbsp. of salt and beans, cook until bright green, about 4 minutes. Drain and rinse in cold water.

Combine quinoa, green beans and parsley. Dress with 1/4 cup olive oil, vinegar, 1/2 tsp. salt and pepper.

Notes
I didn’t have any flat parsley, so I made the recipe without it.  It tasted great anyway.
I forgot to take pictures of this dish, but will add them the next time I make it.

Caesar Salad

I LOVE Caesar Salad.  But authentic Caesar Dressing includes raw or coddled eggs, so I never tried to make it.  I often buy Newman’s Own Creamy Caesar Dressing, but really prefer to make dressings from scratch.  This “Caesar-style” dressing really fits the bill.  Nice taste and texture. And egg-free!

Caesar-style Salad Dressing

adapted from a recipe from Ley Clifton in the Penzey’s Spices catalog, Spring 2010, p. 37

1 cup mayonnaise
1 Tbls. Dijon-style mustard
1 Tbls. Worcestershire sauce
2 Tbls. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder (optional)
3 cloves fresh garlic, minced
1 Tbls. Penzey’s Italian Herb Mix (or your own blend of oregano, basil, marjoram, thyme and rosemary)
1/4 cup grated Parmesan cheese (the fresher, the better)

In a medium bowl, whisk together all the ingredients.  Blend well, taste, and add more spices as desired.  Toss with bite-size pieces of romaine lettuce.  Sprinkle with additional parmesan cheese, if desired.

(For more details and notes, consult the separate recipe page.)