A place to store and share the things I make.

Tuesday, June 5, 2012

Quinoa Black Bean Salad

I've made this salad three times now in the past week or so. It's super easy, nutritious, and delicious. Plus it's great to take camping...especially when you remember that neither you nor your husband are scouts and sometimes fail to get logs to ignite when attempting to make a campfire. Enough said about that. We still ate well. And managed to roast one marshmallow apiece on the fire starter.

Quinoa Salad with Black Beans and Mango
adapted from Veganomicon

1 mango
1 pepper (red is prettiest!)
1 cup chopped scallions
1 cup chopped fresh cilantro
-Mix mix mix in a big bowl.
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
Stir stir stir.
2 cups cooked quinoa, cooled
1 can black beans (drained and rinsed)

Tada! Yum. And versatile: think basil or tarragon instead of cilantro; rice instead of quinoa, chickpeas or white beans instead of black; oranges or melon instead of mango. The possibilities are endless! Do share if you come up with a magical combination and enjoy!

And the mushy looking triangles? Those are tofu. They taste much better than they look...I guess they're not that photogenic. Which when it comes down to it, is just ok.

Tangerine Baked Tofu
adapted from Veganomicon

1 heaping teaspoon tangerine zest (I used tangelos)
1/3 cup freshly squeezed citrus juice (about 2-3 tangerines if that's what you're using)
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon agave nectar or maple syrup
1 tablespoon peanut oil
1/4 tsp ground cumin
1/8 tsp ground allspice
freshly ground black pepper
2 tablespoons dark rum (a shooter does it, plus a little sip for the cook ;) )

Preheat oven to 275F. Mix all the marinade ingredients together. Cut your pressed tofu into 8 or 16 pieces; poke holes in them with the fork, plop them in the marinade (it's kind of Tetris-ey to get them all to fit in the pan if you do triangles), flip them over, and let 'em soak for a bit. Bake them for 45 minutes, flipping every 15 minutes or so, till the marinade is reduced. Enjoy with the salad or on their own!

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