Easy Mexican Quinoa Recipe
By: A Fork’s Tale at http://www.aforkstale.com/easy-mexican-quinoa-recipe/
Recommended by: Jean Mari Etchepare
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 Santiago F1 pepper, chopped finely
- 1 cup quinoa
- 1 cup chicken broth or vegetable broth
- 15 oz. Black Valentino beans, drained
- 14.5 oz. fire roasted Andiamo F1 tomato
- 1 cups corn canned or frozen
- 1 teaspoon cumin
- ½ lime juiced
- 1-2 small Lady Bug Cherry tomato
- Chopped cilantro for garnish
- Salt and pepper to taste
- Sauté the garlic and Santiago F1 n olive oil in a large pan for 1 minute.
- Add in the quinoa, broth, Black Valentino beans, tomatoes, corn, chili and cumin. Stir.
- Bring to a boil, reduce heat to simmer and cover.
- Cook for 20 minutes, checking on it occasionally and stirring.
- Salt and pepper to taste. Top with chopped tomato and garnish with cilantro
Cool Cucumber Pasta Salad
By: Patty Buskirk of Seeds by Design
- 8 oz. tube-shaped pasta
- 1 tablespoon vegetable oil
- 2 medium cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1 cup water
- 1 ½ cups granulated sugar
- ¾ cup vinegar
- 1 tablespoon prepared mustard
- 1 tablespoon dried parsley
- ½ teaspoon salt
- 1 teaspoon pepper
- Cook pasta, drain and rinse.
- Place pasta in a large bowl and stir in oil, cucumbers and water.
- Combine remaining ingredients; pour over salad and toss.
- Cover and chill for 3-4 hours, stirring occasionally.
- Add onion 20 minutes before serving.
Roasted Green Beans with Thyme, Sweet Peppers and Orange
By: Renee Shepherd of Renee’s Garden
This flavorful dish will add a whole new chapter to the way you think of everyday green beans. Roasting enhances the flavor combination of beans, orange, sweet peppers and thyme in a subtle way no other cooking method offers.
- 5-6 large shallots, coarsely chopped
- 1 ½ lbs. green beans (use half green and half gold or purple if available), tipped and cut into 2 –inch length
- 1 red bell pepper and 1 yellow bell pepper, seeded and cut into thin ¼ inch julienne strips
- 1 small jalapeno or serrano chile, seeded and minced
- 1 heaping tablespoon finely chopped fresh thyme or lemon thyme
- Zest of 1 small orange
- Salt and freshly ground black pepper to taste
- 1/3 cup freshly squeezed orange juice
- Preheat oven to 425°F
- In a heavy roasting pan, combine the chopped shallots, green beans, bell peppers, minced chiles, thyme and orange zest.
- Add the olive oil and mix to coat the vegetables.
- Season with salt and pepper to taste.
- Pour the orange juice over the beans and toss gently.
- Roast in the oven for 10-12 minutes, stirring once or twice, until vegetables are just tender to your taste. Do not overcook.