Quinoa and Black Bean Salad - from Whole Foods

For anyone who has tried the Quinoa and Black Bean Salad at Whole Foods and loves it like I do, I now have the recipe.  

1 1/2 cups quinoa
1 1/2 cups black beans, drained and rinsed (I used 2 cups)
1 1/2 Tbs red wine vinegar
1 1/2 cups corn, fresh, canned, or frozen (I used frozen without cooking them to keep their enzymes intact)
1 red bell pepper
4 scallions, chopped (I used 6)
1 garlic clove, minced (jar of chopped garlic was in my fridge)
1/4 cup fresh coriander leaves, chopped ( i used a tsp of coriander seed powder)
1/3 cup fresh lime juice
1/2 tsp salt
1 1/4 tsp ground cumin
1/3 cup olive oil (I used 2 Tbs)

Rinse quinoa in a fine sieve under cold running water. Put quinoa into a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes, or until water is absorbed. Fluff it a bit with a fork now and then to keep it from sticking. While quinoa is cooking, toss the beans, vinegar, corn, bell pepper, scallions, garlic and coriander in a large bowl. In another small bowl, whisk the lime juice, salt and cumin and pour in the oil while whisking. When quinoa is done cooking, toss it with the beans and vegetables. Then, drizzle the lime mixture over quinoa and vegetables and toss well. Serve warm or at room temperature. (I like it better the next day when all the tastes have had a chance to combine and be absorbed.)

Thai Beef Salad

Steak/Marinade

1 lb flank steak

1/3 cup of low-sodium soy sauce

1/4 cup of rice wine vinegar

1 tablespoon chili sauce

Salad

6 cups of romaine lettuce, torn into bite-sized pieces
2 tomatoes, sliced
3 green onions, sliced diagonally
1/3 cup fresh mint leaves, chopped
1/4 cup of fresh cilantro, chopped



Dressing:
1/3 cup fresh lime juice
1/4 cup fresh cilantro leaves, chopped
2 Tbsp brown sugar
1 Tbsp soy sauce, low sodium
1 Tbsp water
1 Tbsp fish sauce, bottled
4 cloves garlic, minced
1 serrano pepper, seeded and minced (you can leave seeds for more spice)



Directions
Preheat grill or broiler.
Prepare marinade by mixing together the soy sauce, rice wine vinegar and chili sauce. Place in a plastic container with the flank steak and let marinate for at least one hour.

Dressing: Combine all dressing ingredients in a jar or bowl; mix well. Set aside.

Place steak on a grill rack or broiler pan coated with vegetable oil spray. Cook 3-4 minutes on each side for medium rare or longer until desired degree of doneness. Cover with foil and let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Cut each slice into 2-inch pieces.

Prepare salad mixture (lettuce, tomatoes green onion, cilantro and mint leaves).
Combine salad mixture, steak and dressing in a large bowl, tossing to coat.

Sonoma Chicken Salad

This chicken salad is one the classic Whole Foods Market dishes. The tender chicken breast, crunchy pecans and sweet grapes in each bite are hard to top. - From The Whole Foods Market Cookbook

Serves 6
Ingredients

Dressing 

1 cup mayonnaise 

4 teaspoons apple cider vinegar 

5 teaspoons honey

2 teaspoons poppy seeds 

Salt and freshly ground pepper to taste



Salad

2 pounds boneless, skinless chicken breasts 

3/4 cup pecan pieces, toasted 

2 cups red seedless grapes

3 stalks celery, thinly sliced

Method
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. 

Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate. 

When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Steak Salad, Thai Style

DRESSING:
1/3 cup fresh lime juice (about 3 limes)
1 1/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic

STEAK:
Cooking spray
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper

SALAD:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Preparation
To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.

To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.

To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.

BBQ Chicken and Nectarine Salad

Barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans make a great entrée salad.
Makes 4 main-dish servings

2/3 cup pecan halves
2 quarts salad greens (8 oz.), rinsed and crisped
1/4 cup vegetable oil
1/4 cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
1/4 cup white wine vinegar
4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
Salt and pepper
2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
5 ounces fresh chèvre (goat cheese), crumbled

1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.

2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.

3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.

4. Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.

Napa Cabbage Salad with Buttermilk Dressing

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that’s as lively as it is simple.

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

Grilled Asparagus with Poach Egg

This is so good that I think I'm going to make some right now. I love roasted or grilled asparagus, it's probably my favorite veg, but when you add a poached egg, it becomes rich and well... just yummy. This dish is amazing with or without the arugula salad. But don't forget the garlic bread.



1 bunch asparagus
High quality extra-virgin olive oil
Kosher salt
4 slices rustic Italian bread
1 clove garlic
3 tablespoons white vinegar
4 large organic eggs
2 cups baby washed arugula
1 to 2 tablespoons lemon juice
1 cup grated Parmigiano-Reggiano
1 lemon, zested
Directions
Preheat grill or grill pan.

Holding the tip and stem of each asparagus spear snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt, to taste. Grill the asparagus until slightly charred and pliable on all sides. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.

Fill a bowl with cold tap water and 4 to 5 ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.

Fill a medium saucepan 2/3 of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon remove the eggs from the saucepan and place in the bowl of cold water. Reserve.

To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula between 4 individual plates. Arrange the asparagus on top of the arugula on each plate.

While dressing the salad bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, about 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias, lean the toast halves against each egg.