An extended heat wave wears away my energy in so many ways, including my desire to cook other than minimalist stovetop prep early in the morning. I find I have less appetite beyond munching on veggies and cool berries, yet know I still need to get good protein. I’ve been enjoying wonderful nectarines recently for breakfast with plain yogurt, a handful of fresh blueberries and chopped walnuts. Seeing beautiful plums at the market made me think it was time for this quinoa salad with plums, cooling mint and fresh lime, and quinoa, tempeh and pistachios that make it a protein powerhouse while still being light. Served over a bed of fresh lettuce from the garden, it’s a full nutrient, light yet satisfying meal. This salad will be best when made with a variety of plum that is firm and tart to sweet-tart, rather than super sweet and juicy.
3/4 cup quinoa
1 package tempeh, cubed and sauted in 2 T olive oil
4 large dark plums, coarsely chopped
1 small bunch green onions, finely chopped
2 stalks celery, chopped
6-8 fresh mint leaves, diced
1/2 Serrano pepper, minced
1 lime, juice and pulp
1/2 cup pistachio nuts, as garnish immediately before serving.
Rinse quinoa very well. Bring 2 cups of fresh water with a pinch of salt and quinoa just to a boil, then simmer on low heat for about 18 minutes until all fluid absorbed. Remove from heat, fluff with fork, allow to cool uncovered. Saute chopped tempeh in 2T olive oil, then transfer to casserole dish with airtight lid. Chop all remaining ingredients, then stir all together with cooked and cooled quinoa. Dress with juice and pulp of lime. If desired, press or finely mince 2-3 slices of fresh ginger root, add to scant 1/8 cup olive oil with a bit of fresh ground pepper for dressing. Refrigerate in air tight container. Serve garnished with pistachios, or another good alternative for garnish would be crumbled feta or roquefort cheese.
“There’s mosquitoes on the river Fish are rising up like birds It’s been hot for seven weeks now, Too hot to even speak now, Did you hear what I just heard?”
Well maybe not yet seven weeks, but it has been many weeks now of daily temps over 90F, and with the 4th of July and Fare Thee Well concert streaming potluck dinners to attend, it’s been a time to come up with easy to make and cooling, protein rich main dish salads…
3/4 c quinoa
1 can organic black beans, well rinsed
2-3 medium cucumbers, thick sliced into half rounds or quarters
1 yellow pepper, chopped
3 stalks celery, chopped
1 small red onion, diced
1 serrano pepper, diced, including seeds
10-12 leaves spearmint, diced
1 lime, squeezed for dressing
organic nonfat yogurt or feta cheese for garnish
Rinse quinoa well, then place in 1 1/2 c fresh water with a dash of salt, bring to boil then turn heat down to simmer covered for 18-20 minutes. Remove from heat and fluff with fork. Rinse beans well, chop and dice all vegetables and combine all. Dress with squeezed lime, and store in airtight container in refrigerator until ready to serve. Garnish with organic nonfat yogurt or feta cheese for additional protein.
1/2- 1 fresh lime, squeezed, include juice and pulp
Rinse quinoa well. Bring to a boil in 1 1/2 cups fresh water with a pinch of salt, cover and reduce heat to simmer. Cook for 25 minutes until water absorbed. Remove from heat, fluff with fork. Lightly toast almonds and coconut on stove top, stirring constantly; add to quinoa. Chop green onions and cucumbers, then stir all together well. Dress with squeezed lime juice and pulp. I served this chilled with baked tofu in a sunflower seed butter sauce and romaine salad.