Saturday, August 4, 2012

Southwestern Quinoa and Bean Salad

Sorry, I did not get a picture.  Life has been rather busy around here with a newborn, 2 toddlers and several of out-of-town guests.  Next time I make it I will try and remember to snap a picture before we eat it all!

2 cans black beans, washed and drained
2 cans white beans, washed and drained
2 cans whole kernel corn, washed and drained
2-3 green onions chopped
2 sm. red pepper, chopped
1 bunch cilantro, chopped

Mix all ingredients in a large bowl and set aside.

1/2 c. apple cider vinegar
2 heaping teaspoons of cumin
3/4 c. olive oil
2 cloves of garlic, minced
salt and pepper to taste

Put all ingredients in a container with a lid and shake vigorously until well incorporated.  Pour over the salad mixture and stir to combine.

1 med. red onion, diced
3 cloves of garlic, minced
1 1/2 cups of uncooked quinoa
3 cups chicken stock
1 T. olive oil
pinch of salt

In a medium pot sauté the onion in the olive.  Cooked until onion is soft.  Add the garlic and sauté for 1 more minute.  Add quinoa, chicken stock and pinch of salt and bring to a boil.  Reduce heat to low and cover and cook until liquid is absorbed, about 18 minutes.  Once all liquid is absorbed spread to cooked quinoa out on a cookie sheet to cool.  Once cooled mix in with salad mixture.

*Refrigerate for 1 to 2 hours before serving.

Optional ingredients:  You can add 1 jalapeño to the onion and cook it for extra heat.  I also like to serve it with fresh chopped tomato and avocado (when in season)

Wednesday, August 1, 2012

Gluten Free Breakfast Bar

1 1/2 c. GF oats
1 c. coconut flakes
1/2 t. salt
1 1/2 t. cinnamon
1/2 t. all-spice
1/4 c. almond meal
1 T. brown sugar
3/4 c. mixed nuts (I just used raw almonds), finely chopped
1/4 c. raw pumpkin seeds, finely chopped
2 T. sesame seeds
1 c. dried fruit (I used unsweetened cranberries and raisins)

1 lg. ripe banana, mashed (could use 3 banana's in place of flax/water mix)
1/4 c. grape seed oil (could use coconut oil)
1 t. vanilla
2 T. raw honey
2 T. ground flax seed + 6 T. water (mixed together)

Preheat oven to 175.

Mix together dry ingredients and wet ingredients in separate bowls.  Combine and mix well.  Spread out over parchment paper lined cookie sheet.  Spread out mixture onto pan evenly.  Do not make it too thin or you will not be able to cut into good bars.  Bake in oven for 20 minutes or until edges are just crispy - in my oven it took almost 30 minutes  Cool and cut into bars!