Greek Lemon-Tahini Quinoa Salad

This is a really filling “salad” that is different from the usual green salad.  It also holds up well in the fridge for a couple of days so it’s good as leftovers.

Greek Lemon-Tahini Quinoa Salad

Ingredients:

Finished product

-1 cup uncooked quinoa

-1/2 cucumber, diced small

-1 small red onion, sliced very thinly

-1 ½ cups cherry or grape tomatoes, halved

-2 scallions, sliced thinly

-1 red bell pepper, diced small

-1/2 cup pitted Kalamata olives

-6 cups baby spinach or baby field greens of your choice

-1/2 cup pickled Italian hot peppers, halved and stems discarded (optional)

Ingredients for dressing:

-1/3 cup tahini

-2 cloves garlic

-2/3 cup water

-3 tbsp. lemon juice

-4 tbsp. ground flax seed

-1 tbsp. miso paste

-1/4 cup nutritional yeast flakes

Method:

In a saucepan, boil 2 cups of water with 1 tsp. salt and ¼ tsp. fresh black pepper. Once boiling, add quinoa, stir, and turn heat down to medium.  Cook for about 15-17 minutes, until quinoa has absorbed all of the water and is cooked through.

Meanwhile, chop all the veggies and throw together in a large bowl.  In a blender or food processor, process the dressing ingredients until very smooth.  Taste and add salt and pepper if desired.

Veggies mixed in bowl before sauce, greens and tahini

Once quinoa is done cooking, combine with the veggies and fluff.  Then pour dressing on the whole thing and mix well.  Enjoy!  Can be served at room temperature or chilled.

Lemon-Basil Risotto

This risotto tastes fresh and lemon-y and is great with a heap of fresh cracked black pepper on top. Delish!

Lemon-Basil Risotto

Ingredients:
-4 tbsp. olive oil (I used lemon-infused oil but regular is fine)
-5 finely chopped shallots
-1 1/2 cups risotto rice
-3/4 cup white wine
-5 cups vegetable stock
-1/3 cup freshly squeezed lemon juice
-3 tsp. nutritional yeast
-1 1/2 cups fresh chopped basil

Method:
In a large saucepan, heat the olive oil over medium heat. Once hot, add shallots and cook until translucent.  Add the rice and stir and cook for 2 more minutes until it's all coated.

While the shallots cook, bring the stock and lemon juice to a simmer in another saucepan.  

Add wine to the rice and slowly stir, allowing the rice to absorb the wine.  Keep stirring.  Once the wine is almost absorbed, add the stock in 1/2 cup increments, stirring constantly. Add each additional 1/2 cup once it looks like the risotto has absorbed the last one.  

When there's only about 1/2 cup of stock/lemon juice left, add the nutritional yeast and stir. Then stir the remaining liquid into the rice and stir until you get a nice risotto-y consistency and it's almost all absorbed.  

Remove from heat, stir in basil and a bit of fresh pepper, and serve!

Optional topping: more fresh pepper and some lemon zest.

Sweet-Tart Morning Smoothie

I know green smoothies with tons of spinach in them aren't for everyone, so this morning I tried something new which might be more appealing to those of you who drink smoothies in front of colleagues in the morning who you don't want to gross out.  This was sweet and tart and FULL of antioxidants.

Sweet Tart Smoothie

Ingredients:
-1/2 cup soy yogurt (flavor of your choice)
-1 small banana
-1 scoop protein powder of your choice (I like Sun Warrior Soy or Rice Protein)
-1/2 tsp ground flax seed
-1/2 tsp matcha powder (this is a green tea powder)
-1/2 cup non-dairy milk (I am into Oat Milk these days)
-1/3 cup frozen cranberries

Method:
Put everything in a blender and blend until ultra-smooth.