Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

This was my first time cooking with fresh figs and as the weather warms up, I look toward offering more salads at my dinner table. The blend of flavors here is magnificent. How can you go wrong with mixed greens and herbs, sun-dried tomatoes and olive oil? And then, there is goat cheese … a must for this recipe that I have adapted from Plenty by Yotam Ottolenghi.

This is one of my favorite books that has so many offerings for vegetarians and vegans too. The pictures are divine and really, this should be a coffee table book in addition to a guide for wonderful meal ideas. Certainly a prize for us cookbook fiends. Indeed, there's plenty of goodness here and also lots of easy and adaptable recipes. I was considering adding black olives to this beautiful warm weather salad, but I think this dish stands on its own just as I outline here because the olives might be a bit overpowering, but perhaps green olives might be a nice addition.

Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on June 7, 2012 A fresh peppery arugula and basil summer salad served with a pomegranate vinaigrette and topped with fresh figs and crumbled goat cheese Print this recipe Dressing: 1 large shallot, finely sliced 1 teaspoon Dijon mustard 2 teaspoons pomegranate molasses 1 teaspoon sea salt fresh cracked black pepper to taste 3 tablespoons extra virgin olive oil Salad: 1 1/2 cups fresh arugula (reserve a small handful for garnish) 3/4 cup fresh basil (reserve a small handful for garnish) 4 - 5 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 8 ripe figs, rinsed and kept at room temperature, sliced vertically and then cut into quarters 5 oz (140 g) goat cheese, crumbled Instructions: To prepare the dressing, whisk together the shallot, Dijon mustard and pomegranate molasses in a small bowl. Add salt and pepper and then whisk in the olive oil gradually. In a large bowl, combine the arugula, basil and sun-dried tomatoes, reserving some of the arugula and basil leaves for garnish. Toss with the dressing. Transfer portions to plates and serve at room temperature topped with figs, crumbled goat cheese and more olive oil and seasoning if desired, and garnished with the remaining arugula and basil leaves. Makes 4 servings

More salads that you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Greek Salad
Lisa's Classic Vegetarian Caesar Salad
Ethiopian Lentil & Mustard Salad (Azefa)
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: The Ethnic Vegetarian by Angela Shelf Medearis

Audio Accompaniment: Jan Jelinek

Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread

I never can get enough olives and so when I saw Ricki's recipe for this summer salad served with black olive shortbread, I knew I had to make it. As is my custom, I have adapted it from the original. Perfect for vegans and vegetarians alike because of the combination of such a powerhouse of healthy ingredients. This dish is also gluten-free. Ricki suggests you might want to add some nuts or beans for complete proteins if serving as a main course.

The salad is so refreshing dressed with olive oil, lemon and tamari and the green olives are a perfect touch and essential I would say. Truly a good choice as summer has been with us this week and I for one, do not feel much like turning on the stove for extended periods of time. I toyed with the idea of adding goat cheese, but I wanted to present it as vegan friendly and truly the salad shines without it though I am sure it would be a nice addition for those who eat dairy. This salad can be served cold or at room temperature.

Thank you to Ricki for granting me permission to adapt your recipe and post about it on my blog. I had some happy diners, including myself.

Quinoa Olive Salad with Sun-dried Tomatoes Served with Black Olive Shortbread

Recipe by Lisa Turner Adapted from Diet, Dessert and Dogs Published on May 15, 2012 A light, elegant and refreshing colorful quinoa and vegetable salad served with delicious savory brown rice and olive shortbread biscuits Print this recipe Salad: 1 1/4 cups dried quinoa 6 sun-dried tomatoes generous cup green olives, pitted and sliced 1 medium carrot, scrubbed, and cut into small strips handful of snow peas, cut into small strips a few tablespoons of red onion, sliced small bunch of green onions, white and light green parts, cut on an angle 2 fresh red chilies, seeded and sliced into small strips 1 fresh green chili, seeded and cut into small strips 1/2 cup fresh parsley, chopped Dressing: 3 - 4 tablespoons olive oil juice from 1 medium lemon juice from 1 lime 2 teaspoons sugar or Xylitol 1 1/2 teaspoons sea salt fresh cracked black pepper to taste Shortbreads: 1/2 cup walnut pieces, lightly toasted 2 tablespoons sesame seeds, lightly toasted 1 teaspoon poppy seeds 2 tablespoons brown rice flour scant 1/2 cup black olives, pitted and sliced 1 1/2 teaspoons soy or tamari sauce 1 tablespoon of water or vegetable stock Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 1/2 cups of water or vegetable stock. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop. Transfer the quinoa to a large bowl and combine with the sun-dried tomatoes, green olives, carrot, snow peas, red onion, green onions, chilies, and parsley. Whisk together the dressing ingredients and toss with the salad. Set aside to cool at room temperature or in the refrigerator. When it is time to make the shortbreads, preheat an oven to 325° and line a baking sheet with parchment paper. In a food processor, grind together the walnuts, sesame seeds, poppy seeds and flour. Now add the olives, tamari and water or stock and process until you have crumbly dough that is not overly moist. Add a bit more flour if it is too moist. Transfer the dough onto the prepared baking sheet and shape into a round that is roughly 5 inches in diameter and about 1/2-inch thick. Score the top into 6 triangles. Bake for 20 minutes, remove from the oven, gently separate the triangles so they are about an inch apart, and continue to cook for another 10 to 15 minutes or until the tops are dry and the bottoms nicely browned. Let cool on a wire rack for a short while before serving with the salad. Makes 6 servings

More healthy salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Wild Rice and Asparagus Salad

On the top of the reading stack: Poor Folk by Dostoyevsky

Audio Accompaniment: On Land by Brian Eno

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

Vibrant is the first word that comes to my mind after making and tasting this dish that I slightly adapted from my dear friend Susan of The Well Seasoned Cook. Black-eyed peas are so easy to work with and don't take long to cook after a night of soaking. This was another hit with my dinner guests. To fill it out, serve with some brown rice and a nice glass of red wine. My only complaint is cracking the walnuts. What a mess all over the floor, but worth it and they are so good for you.

Apparently considered a sign of intellect because these little delights resemble the brain when cracked open, walnuts are an important source of omega-3 fatty acids, one of the highest sources of anti-oxidants found in any nut, and an especially good source of vitamin E as well as other vitamins and minerals.

Because Susan was the inspiration for this recipe, I am sending her my sepia photo for Black and White Wednesday and also submitting this to My Legume Love Affair celebrating the goodness of legumes.

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

Recipe by Lisa Turner Adapted from The Well-Seasoned Cook Cuisine: Turkish Published on April 15, 2012 A simple and nutritious but earthy, fragrant and wonderfully flavorful Turkish-style black-eyed pea salad — can be served at any time of year Print this recipe Salad: 2 cups dried black-eyed peas 1/2 cup shelled walnuts 1 bunch scallions, white and green parts, finely chopped 1/2 cup pomegranate seeds 1 cup fresh parsley, chopped 1 medium tomato, seeded and finely chopped Dressing 1/2 cup olive oil juice from 3 large lemons 4 - 5 teaspoons zahtar (dukkah) 1 teaspoon rock salt or sea salt freshly crack black pepper to taste Instructions: Rinse the black-eyed peas and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, cover, and simmer until the beans for 40 minutes or until the peas are soft. Drain and transfer to a large bowl. Meanwhile, toss the walnuts in a small saucepan or frying pan over medium-low heat for 5 to 10 minutes or until fragrant and slightly browned. Add the walnuts, scallions, pomegranate seeds, parsley and tomato to the black-eyed peas and toss to combine. To make the dressing, whisk together the olive oil, lemon juice, zahtar, salt and pepper. Gently toss with the salad ingredients. Serve at room temperature or cold. Makes 6 servings

Other black-eyed pea dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Black-Eyed Peas with Dried Mushrooms
Black-eyed Peas in an Indian Curried Soup
Lobhia Masala
Black-eyed Peas in an Indian Curried Soup

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Hang Massive - Once Again - 2011 ( hang drum duo )

Green Beans with Baby Potatoes, Collard Greens and Olives

I adapted this recipe from River Cottage Everyday Veg by Hugh Fearnley-Whittingstall. Although perhaps better suited to summer time meals, this hearty and vegetable-packed dish is really perfect anytime of the year. We need our veggies and, served alongside Black-Eyed Pea and Quinoa Croquettes, you are in for a good dose of nutrition and one fine meal.

This beautifully illustrated and informative cookbook will satisfying any craving for vegetable based dishes. The array of vegetables and combinations has already become an important resource when I am brainstorming for healthy and tantalizing recipes to grace my table. Though the author is not a vegetarian, each and every recipe is suitable for a vegetarian diet and vegans will also find many satisfying meal ideas.

If you want a vegan version of this dish, simply omit the Parmesan cheese.

Green Beans with Baby Potatoes, Collard Greens and Olives

Recipe by Lisa Turner Adapted from River Cottage Everyday Veg Published on April 7, 2012 A warm, satisfying and delicious healthy salad, packed with layers of wonderful flavors Print this recipe Ingredients: 1 pound red baby potatoes 1/2 pound green beans, trimmed and sliced 1 bunch (1 pound) collard greens, trimmed and chopped 2 tablespoons olive oil 1 large clove garlic, minced 1/2 teaspoon asafoetida (optional) 1/2 cup Kalamata or black olives, pitted and chopped 1/2 cup fresh grated Parmesan cheese juice of 1 lemon sea salt and fresh cracked black pepper to taste Instructions: Scrub the potatoes and cut into 1-inch pieces. Put them in a large heavy-bottomed sauce-pan along with enough water to cover, and add a pinch of salt. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes or until the potatoes are fork tender. Add the green beans and collard greens and cook for another 5 minutes. Drain and return to the pan. In small frying pan or saucepan, heat the oil over medium-low heat. Toss in the garlic and stir and fry for a few minutes. Now add the asafoetida (if using) and olives, and stir and fry for a minute. Remove from the heat. Transfer this mixture to the pot with the potatoes, green beans and collard greens. Add the lemon juice and Parmesan and season with more salt if desired and some fresh cracked black-pepper. Toss lightly to combine. Serve warm. Makes 3 - 4 servings

Other potato dishes from Lisa's Vegetarian Kitchen you will likely enjoy:
Scalloped Potatoes with Coconut Milk and Mushrooms
Tamarind Potatoes
Paratha Stuffed with Sweet Potato and Potato
Cheese Potato Puff with Dried-Mushrooms

On the top of the reading stack: Kafka

Audio Accompaniment: the drone of the fridge

Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

Sweet and tart are the terms my husband used to describe this most healthy Indian chickpea salad with mango, spices and pomegranate seeds. Tangy chat masala pairs so well with the chickpeas and sweet tamarind and pomegranate seeds. Perfectly suitable for vegans as well as vegetarians, and if you serve this with rice (I am smitten right now with Jasmine rice) you are in for a balanced and satisfying meal. Easy to assemble once you are done the chopping and fight with the mango, this is one fine salad that would go well with almost any Indian entrée. If you want to fill out the meal, considering serving with some homemade rotis.

This salad is not too spicy and so might be a good introduction to dinner guests that are not used to many of the more fiery dishes so common to India. Decent quality chat masala blends are easily available at Indian and most Asian grocers, but I highly recommend making your own homemade spice powders when possible. The chat masala for this recipe I blended myself, and as for ground coriander the best way to make your dishes special and especially pleasing is to grind up your own coriander seeds as well. I've adapted this recipe from 1,000 Indian Recipes by Neelam Batra.

This is also my submission to this month's My Legume Love Affair, an ongoing event celebrating legumes that was created by lovely Susan of The Well Seasoned Cook and hosted this month by Heather of Girlichef.

Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on March 26, 2012 A sweet, tart and zesty chickpea salad that's colorful and easy to put together Print this recipe Ingredients: 1 cup dried chickpeas 1 large tomato, finely chopped 1 large mango, peeled and chopped 1 bunch scallions, chopped, white parts and some of the green parts 2/3 cup fresh parsley or cilantro, chopped 2 teaspoons chat masala 1 teaspoon sea salt or rock salt 2 tablespoons ghee or oil 1 small clove garlic, minced 1-inch piece fresh ginger, peeled and finely chopped 2 - 3 fresh chilies, seeded and finely chopped 2 tablespoons ground coriander dash of cayenne dash of asafoetida 1 1/2 tablespoons tamarind paste 1/3 cup water 2/3 cup fresh pomegranate seeds Instructions: Rinse the chickpeas and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a large saucepan, cover with several inches of fresh water, and bring to a boil. Reduce the heat to medium-low, cover and simmer until the chickpeas are buttery soft, about 1 to 1 1/2 hours. Drain and set aside. In a medium bowl, combine the tomato, mango, scallions, half of the fresh parsley or fresh coriander, 1/2 teaspoon of the chat masala and salt. Stir and set aside. Heat the ghee or oil in a large heavy-bottomed pan over medium heat. When hot, add the garlic, ginger and fresh chilies. Stir and fry for 5 minutes or until softened and the ginger turns a golden colour. Add the ground coriander, cayenne and asafoetida, remaining chat masala and fresh parsley or fresh coriander, stir and fry for a minute, and then add the cooked chickpeas, tamarind and water. Simmer until the water evaporates, stirring occasionally. Remove from heat and serve warm or at room temperature, garnished with a generous scattering of pomegranate seeds. Makes 6 servings

Other Chickpea salads you are sure to enjoy from my vegetarian kitchen:
Chickpea and Tomato Salad with Chat Masala
Chickpea Salad with Tamarind Dressing
Chickpea Salad with Goat Cheese, Olives and Arugula
Chickpea and Quinoa Salad with Lemon and Tahini

On the top of the reading stack: cookbooks

Audio Accompaniment: construction noise (grrr)

Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing

Beets, walnuts and some yogurt make for a perfect and nourishing salad for the cooler months. Though beets can be rather a messy pain to deal with, they are well worth the effort, especially when roasted to preserve their goodness. Though I am far from being an expert photographer, I think maybe I should watermark my images as I have found two sites in the past couple of weeks stealing my content including my recipe, write up along with photos. What a shame when us honest bloggers and foodies go to so much effort to create unique and original content. Off to Siberia they should go. Thankfully I have managed to deal with two sites trying to make money off other folk's creativity.

I will stop griping now and just suggest this most flavorful salad that went so well with a risotto-style barley with kale, goat cheese and Parmesan that I will be sharing with my readers soon. I am sending this off to Weekend Herb Blogging, a weekly event now hosted by Haalo and this time around Simona of Briciole will be posting the roundup.

Roasted Beetroot with Toasted Walnuts and Yogurt

Recipe by Lisa Turner Adapted from River Cottage Everyday Veg Published on January 16, 2012 A simple but elegant and nourishing salad with wonderful contrasts in colors and textures, suitable for any meal Print this recipe Ingredients: 2 pounds baby beets 4 cloves garlic, crushed 4 sprigs fresh thyme, finely chopped generous handful dried curry leaves 3 tablespoons olive oil 2/3 cup walnut pieces juice of 1 lemon 2 tablespoons olive oil sea salt and fresh cracked black pepper Dressing: 4 tablespoons of plain or goat milk yogurt 2 tablespoons of ricotta cheese or sour cream fresh cracked black pepper and rock salt or sea salt to taste 2 tablespoons of freshly chopped chives Garnish: a generous handful of trimmed roughly chopped spinach or watercress Instructions: Begin by roasting the beets. Preheat the oven to 400°. Scrub the beets and put into a baking pan. Sprinkle with the garlic, thyme and curry leaves. Season with salt and pepper and add 3 tablespoons of olive oil. Cover with foil and roast until fork tender — roughly 1 hour. While the beets are roasting, place the walnuts into a small sauce pan with a bit of oil and stir and fry for 5 minutes over medium low-heat. When the beetroot are cool enough to handle, chop off the ends and peel the skins. Slice into wedges and transfer to a large bowl. Sprinkle over the lemon juice, 2 tablespoons of olive oil, fresh cracked black pepper and sea salt to taste, and some of the spinach or watercress. Gently toss. To make the dressing, whisk together the yogurt and ricotta or sour cream and add rock salt or sea salt and fresh ground black pepper to taste. Add the dressing as well as most of the walnuts and chives to the salad, leaving some walnuts and chives for garnish. Toss gently and serve in small bowls, garnished with the remaining walnuts, chives and spinach or watercress. Makes 6 servings

Other Beet dishes you will likely enjoy from Lisa's Vegetarian Kitchen:
Beet and Feta Salad
Beetroot Rasam
Baked Vegetable Cutlets
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: Pheek

Beet, Orange, Olive Salad with Goat Cheese and Sun-Dried Tomatoes

Winter time calls for nourishing soups but salads are always an ideal accompaniment to warming soups, such as this intensely flavored and colorful salad. The combination of sweet beets contrasts so well with the sharp flavor of the oranges, olives, sun-dried tomatoes and goat cheese. You may wish to use feta instead of the goat cheese, though you would want to be sparing with the salt and perhaps use fewer olives. The inclusion of oranges in vegetable salads is a relatively new idea for me. I was smitten with the idea when I tried some of the salads that my Dad makes. There is usually always a salad to go along with dinner with his meals. I also always recommend making your own salad dressing as it takes no time at all, you avoid all of the preservatives that are typically included in store-bought versions, and you save money too.

This unusual salad would be a lovely addition to your Christmas dinner table. For vegetarians a feast could consist of this salad accompanied by a refreshing tomato and corn chowder, my mushroom nut loaf in golden puff pastry, and a beautiful Christmas pavlova for dessert. After opening your gifts, you may wish to devour some of my famous rum balls, but do take care as they are addictive and might fill you up before the main feast. Perhaps the rum balls are better served on Christmas eve, though every family has their own traditions.

The pantry is always full when I go home for Christmas to visit my Dad, and when my Mom was alive it was even more packed. Mom and I always prepared some snacks, simple as cheese and crackers and cookies (of course shortbread cookies) to serve as we opened our gifts and enjoyed each other's company. Not a lavish affair and only the close-knit family, but my goodness my Mom would be talking about Christmas for the next year the following day and in early January! She spoiled my brother and me to the point of embarrassment really. I am glad she got some pleasure from the occasion, and she was such a treasure, though visiting my family is precious anytime of year. I miss my Mom and think of her often during the Christmas holidays and dream about her loving presence all of the time.

Beet, Orange, Olive Salad with Goat Cheese

Recipe by Lisa Turner Published on December 17, 2011 A nourishing and colorful winter salad with the robust flavors of beets, oranges, radicchio, olives, sun-dried tomatoes and goat cheese Print this recipe Salad: 5 small beets 2 medium oranges or 4 - 5 clementine oranges 1 medium radicchio, sliced 1 small red onion, sliced 3 tablespoons fresh parsley, chopped 1/2 cup black or kalamata olives, pitted and halved 4 - 6 sun-dried tomatoes, soaked in hot water for 20 minutes, and drained 1/2 cup crumbled goat cheese + a few more tablespoons for garnish Dressing: dash of balsamic vinegar 3 tablespoons Camelina, olive or nut oil 2 tablespoons red wine vinegar sea salt and fresh cracked black pepper to taste Instructions: Roast the beets in a 400° oven until fork tender — about 1 hour depending on the size of the beets. When the beets are cool, remove the skins and cut into wedges. Transfer to a large bowl. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Peel the oranges and remove the pith. Separate the segments of the oranges and transfer to the bowl with the beets. Now add the radicchio to the bowl, along with the onion, parsley, olives, sun-dried tomatoes and goat cheese. In a small bowl, whisk together the vinegars, oil and seasonings. Add to the salad and gently toss. Add more oil if necessary. Garnish with crumbled goat cheese. Makes 4 - 6 servings

More salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beet and Feta Salad
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives

On the top of the reading stack: The Cat's Table by Michael Ondaatje.

Audio Accompaniment: Dropsonde by Biosphere

Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes

Inspired by Valerie of City Life Eats who was one the winners of the August No Croutons Required Challenge featuring lentils, I adapted this recipe based on her Curried Quinoa Salad with Lentils. I just couldn't wait to try it as it contains some of my favorite ingredients and I never can resist the goodness and nutty flavor of quinoa. Known to the ancient Incans as the "mother of all grains," quinoa is not really a cereal grass but is used just like a grain, with the important difference that is contains a food value that no grain can match. With an almost perfect balance of essential amino acids, quinoa is an unusually complete source of proteins in the plant kingdom, and is also a very good source of calcium, magnesium, phosphorus, iron, B vitamins and vitamin E.

This tantalizing salad is perfect for a summer meal. I served it to my family along with a leafy green salad. A crowd pleaser for sure. An interesting range of textures and flavors all in one dish, the crunch of the vegetables, the nutty fluffiness of the quinoa combined with lentils, the flavors all come together with the spices and cashew dressing. Refreshing, perfectly balanced, making this dish an excellent choice for vegetarians.

Instead of the curry powder and other spices, you can use 2 teaspoons of garam masala and 2 teaspoons of a fresh curry blend made up of the following: a dash of asafoetida, a 1/2 teaspoon of ground mustard, a 1/2 teaspoon of ground fennel seeds, 1 - 2 green chilies, seeded and finely chopped, a 1/4 teaspoon of ground cloves, a 1/4 teaspoon of ground cardamom, a pinch of saffron, fresh cracked black pepper to taste, and 3 tablespoons of dried crumbled fenugreek leaves.

Feel free to reduce the recipe for a smaller serving and do increase the spices if you like it hot like I do. I was a bit more modest with the spicing than usual as I was serving it to my family who are not used to the heat like I am.

Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from City Life Eats Published on October 12, 2011 Packed with flavor and nutrition, this quinoa and lentil salad is perfect for summer meals Print this recipe Ingredients: 1 cup dried quinoa 1 cup green or brown lentils 6 sun-dried tomatoes 3/4 cup raw cashews, broken into pieces juice from two lemons 1 teaspoon of curry powder dash of mustard powder fresh cracked black pepper to taste 1/4 teaspoon of cayenne pepper 1/2 teaspoon of ground coriander 1/2 teaspoon of ground cumin 1/2 teaspoon of garam masala 1/2 teaspoon of sea salt 1/2 cup of water 1 - 2 teaspoons of honey 1 large red pepper, seeded and finely chopped 2 - 3 jalapeños, seeded and minced 1/2 cup of scallions, both green parts and white parts, finely chopped Instructions: Rinse the quinoa under cold running water and soak overnight in 2 cups of water. Bring the quinoa to a boil, reduce the heat to low, cover and simmer for 15 minutes or until the liquid is absorbed. Rinse the lentils, transfer to a medium pot, and cover with 3 cups of water. Bring to a boil, reduce the heat to low, cover and simmer until the lentils are tender, about 20 to 30 minutes. Drain off any excess water. Combine the cooked quinoa and lentils in a large bowl, and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop finely. Dry roast the cashew pieces over medium-low heat until golden brown, and set aside. To make the dressing, blend the roasted cashews, mustard powder, black pepper, spices, salt, water and honey in a blender or food processor until creamy. Add some of the dressing to the quinoa and lentils and toss. Now add the red pepper, jalapeños, scallions and sun-dried tomatoes. Add the rest of the dressing and stir well to combine. Serve chilled or at room temperature. Makes 6 - 8 servings

Other quinoa dishes you are sure to enjoy:
Spicy Lentil Quinoa Nut Loaf
Quinoa Stuffed Portobello Mushrooms
Breakfast Quinoa Porridge
Quinoa Soup with Corn

Quinoa Salad

This is another ideal salad for late summer hot weather and fulfilling enough for a chilly fall meal. Quinoa is as versatile as rice, light and fluffy with a delightful nutty flavour. Quinoa cooks up in 15 minutes and can be eaten just as is with a bit of tamari sauce, or incorporated into a number of dishes like the following salad that takes hardly any time at all to whip up. Served with a legume dish, this satisfying salad proved to be a perfect side. Add some savory biscuits alongside the meal and you are in for a feast that won't leave your belt bursting.

Let us count our blessings and remember those who were ruthlessly annihilated on September 11th, 2001.

Quinoa Salad

Recipe by Lisa Turner Published on September 11, 2011 A simple and savory quinoa salad dressed with tomatoes, olives, feta cheese and a little spice — ideal for late summer or early fall Print this recipe Ingredients: 1 cup dried quinoa 6 sun-dried tomatoes 20 cherry tomatoes, halved 1/2 cup olive oil a few dashes of balsamic vinegar or Balsamic Vinaigrette with White Truffle 1/2 teaspoon dried red pepper flakes 2-3 fresh chilies, seeded and finely chopped 1 large shallot, finely chopped fresh cracked pepper to taste sea salt to taste generous 1/2 cup pitted and chopped Kalamata olives 1/2 - 2/3 cups Feta cheese handful of fresh parsley, chopped Instructions: Rinse the quinoa and soak overnight in 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 - 20 minutes or until the liquid is absorbed. Let sit for a few minutes and then fluff with a fork. Set aside to cool at room temperature or in the refrigerator if desired. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Fluff the quinoa again and place in a large mixing bowl. Add the rest of the ingredients and toss gently until well combined. Makes 4 servings

More grain salads from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Mexican-Style Black Bean and Millet Salad

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi by Yotam Ottolenghi

Audio Accompaniment: Deadbeat EB Radio Podcast