Thursday, September 02, 2010

Quinoa Salad and Home Baked Beans


I love the heat. I love the sun. And I love salads. Thats right, salads. I recently made a quinoa salad that includes all of my favorite things. It's mostly vegetables, but if you were to add some diced avacado or diced boiled egg this could be a tasty lunch. I made it a little easier on myself by buying a omelette mix of already diced vegetables from my favorite produce supplier, Washington Produce. You could really put any veggies in here that you went broccoli, beets, shredded carrots, or if your like my sister Sour Patch Kids.


 
Quinoa Salad

1 C. Organic Quinoa
2 C. Water
3/4 tsp Salt
1/3 C. Dried Cranberries
1/4 C. Diced Tomatoes
1/4 C. Red Onions
1/4 C. Broccoli Florets, small
1/4 C. Cauliflower Florets, small
1/4 C. Diced Celery
1 Tbs Red Wine Vinegar
2 Tbs Kalamata Olive Oil
1 tsp Salt
Fresh cracked Black Pepper
  1. Bring water and salt to a boil. Add salt and quinoa. Cover and simmer for 15-20 minutes.
  2. Allow to cool.
  3. Mix in all the veg and cranberries. Season with salt and pepper.
  4. Place vinegar, oil, 1 tsp salt, and pepper in a jar with a lid. Shake to combine. Drizzle quinoa mix with vinegarette, mix and refregirate.
  5. Serve chilled.
I love baked beans but unfrotunately it seems as if all brands of baked beans contain someone non-baked bean related ingredients. Even top brands of baked beans contain caramel coloring, which is made with corn. It's ridiculous that they have to do this, especially considering how easy it is to make homemade baked beans. I mean can't we just keep our food the same color in a can as it is when cooked?! I don't care if my beans our only brown instead of mahogany brown. I really don't! So I decided to make my own.



Home Baked Beans

6 Cans White Beans
4 Slices Bacon (any flavor you like. Applewood smoked would be great!)
1 C. Light Brown Sugar
1/2 C. Molasses
1 Tbs Dried Minced Onion
  1. Heat oven to 350 degrees.
  2. Pour beans and juice into a baking pan deep enough to hold everything.
  3. Snip bacon into small pieces, and add to pan.
  4. Add molasses, onion, and brown sugar. Stir to combine.
  5. Bake for 1 1/2 hours or until thick and bubbly.

3 comments:

Biz said...

Yep - baked beans done at home are so much better! I agree that when I read the list of ingredients on some products, I am like "do I really need to eat that?"

Thanks for the reminder about quinoa - haven't made that in ages!

Jillian said...

Your welcome! I <3 Quinoa.

vintagemom said...

Thanks for coming to the Lunchbox Love party! I love quinoa, and this salad looks delicious, especially with the cranberries :)

Lisa @ Allergy Free Vintage Cookery

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