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Sweet and Crunchy Quinoa Salad with Sweet Potatoes and Cranberries
Sweet and Crunchy Quinoa Salad with Sweet Potatoes and Cranberries
Preheat oven to 400º F. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one, hour or preferably, three hours. Place the sweet potato cubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside. Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often. Set aside. In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey salt, pepper, cumin and cinnamon. Whisk well. When the quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Add half the vinaigrette and mix with the whisk. Add more to taste, depending on how wet you like your quinoa; I add it all. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.
cranberries, sweet potatoes, pine nuts, scallions
Chicken and Scallion Skewers with Yakitori Sauce
Chicken and Scallion Skewers with Yakitori Sauce
Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high. Remove bones from chicken legs and cut bones into 1″ pieces. Cut chicken meat into ¼″-thick slices; refrigerate until ready to use. Transfer chicken bones to a foil-lined baking sheet; broil, turning, until browned all over, about 10 minutes. Transfer bones to a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl; let yakitori sauce cool.
Meanwhile, soak 16 wooden skewers for 30 minutes; drain. Working with 1 skewer at a time, alternately thread 4 slices chicken with 3 pieces of the white parts of scallions, piercing chicken slices through their ends to form folded slices and piercing scallion pieces perpendicular to skewer. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add skewers, and cook, turning, until beginning to brown, about 6 minutes. Brush with yakitori sauce and continue cooking, turning and basting with sauce every 30 seconds, until cooked through and sauce forms a glaze on chicken, about 2 minutes more. Transfer to a serving plate and drizzle with more yakitori sauce; serve immediately.
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Beet Green Salad Recipes
Beet Green Salad Recipes
Beet Green Chopped Salad
Tahini dressing
Preheat the oven to 450′. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.
While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl. To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside.
Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.
Beet Greens Salad
Rinse the greens thoroughly in several changes of water. Bring a large pot of salted water to a boil. Add the greens. Blanch 1 minute. Drain and rinse with cold water. With your hands, squeeze out the excess liquid. Chop the greens coarsely. In a large skillet, heat 2 tablespoons of the olive oil. When it is hot, add the greens, garlic, salt, and pepper. Cook, stirring constantly, for 2 minutes or until the greens are tender but still bright colored. Transfer the greens to a bowl. In a small bowl, whisk the lemon juice, salt, pepper, and remaining 1 tablespoon olive oil. Pour the mixture over the greens and toss well. Add the onion, tomato, and almonds. Toss again. Taste for seasoning and add more salt and pepper if you like
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