Spicy Bean and Quinoa Salad with “Mole” Vinaigrette

by Anjali @ The Picky Eater on February 19, 2015

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I love making quinoa salads! Quinoa adds great texture, a healthy dose of whole grains, and a balance of essential amino acids to any meal – so why not throw it into a salad?

This is a protein packed dish with bright Mexican inspired flavors: quinoa, pumpkin seeds, jalapeno pepper, black beans, and mixed greens tossed with a spicy mole vinaigrette.

It’s healthy, filling, and has fresh clean flavors.

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I had tons of leftovers, so I actually ended up throwing this into a whole wheat wrap the next day with some guacamole and enjoying it for lunch – it was great!

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The husband is always super skeptical about salads for dinner, but this totally filled him up. We crumbled some corn chips on top for some added texture and flavor.

You could even make the quinoa mixture ahead of time and then toss it with the greens and dress it before eating, making it a very easy go-to meal.

The Ingredients

From CookingLight

  • 1 teaspoon grated orange rind
  • 3/4 teaspoon unsweetened cocoa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
  • 2 tablespoons olive oil
  • 3 cups cooked quinoa, at room temperature
  • 1/2 cup unsalted pumpkinseed kernels (pepitas), toasted
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 1 Fresno chile or jalapeño pepper, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups baby spinach leaves or mixed greens

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The Directions

Step 1: Combine first 7 ingredients in a small bowl; gradually add oil, stirring well with a whisk.

Step 2: Combine quinoa and next 6 ingredients (through beans) in a large bowl. Add vinaigrette; toss to coat. Add spinach or mixed greens; toss to combine.

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It doesn’t get much simpler than that. And minus the jalapeno, this recipe is kid friendly too!

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Spicy Bean and Quinoa Salad with “Mole” Vinaigrette

Total Time: 30 minutes

Yield: 6 servings

Serving Size: 1 and 2/3 cups

Calories per serving: 258

Fat per serving: 11.6g

Nutritional Info Per Serving: 258 Calories, 11.6g Fat (1.5g Saturated), 377mg Sodium, 31g Carbs, 10g Protein, 7g Fiber

Ingredients

  • 1 teaspoon grated orange rind
  • 3/4 teaspoon unsweetened cocoa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
  • 2 tablespoons olive oil
  • 3 cups cooked quinoa, at room temperature
  • 1/2 cup unsalted pumpkinseed kernels (pepitas), toasted
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 1 Fresno chile or jalapeño pepper, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups baby spinach leaves or mixed greens

Directions

  1. Combine first 7 ingredients in a small bowl; gradually add oil, stirring well with a whisk.
  2. Combine quinoa and next 6 ingredients (through beans) in a large bowl. Add vinaigrette; toss to coat. Add spinach or mixed greens; toss to combine.

Notes

http://pickyeaterblog.com/spicy-bean-and-quinoa-salad-with-mole-vinaigrette/

{ 3 comments }

Sweet Sesame Noodles with Tofu and Broccoli

by Anjali @ The Picky Eater on February 17, 2015

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Noodles just got a makeover! Crispy tofu, buckwheat soba noodles, scallions, sesame seeds, and broccoli tossed in a spicy peanut sauce makes this dish super tasty but also very light.

Peanut noodles, or most Asian noodle dishes, aren’t usually the healthiest (tons of fat and refined carbs from the peanuts, sauce, and noodles), so I had to make a few modifications to keep all of the flavor of the original recipe but make it much more guilt-free. I was inspired by this recipe from CookingLight, but obviously changed out the chicken for tofu to make it lighter and veggie friendly.

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This recipe has tons of texture, big bold flavors, and is kid-friendly too! Layla loved it, and so did the husband :)

I was happy to finally have found a noodle recipe I can get behind. Whole grains from the buckwheat noodles, lean protein from the tofu, healthy fats from the sauce, and green veggies make this a winning dish.

The Ingredients

Adapted from CookingLight

  • 1 (8-ounce) package uncooked soba
  • 1 head of broccoli, cut into florets
  • Cooking spray
  • 1 package extra firm tofu, cut into cubes
  • 1/8 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp rice vinegar
  • 2 tbsp dark sesame oil
  • 2 tbsp lower-sodium soy sauce
  • 1 tbsp peanut butter
  • 2 tsp toasted sesame seeds, divided
  • 1 tsp brown sugar
  • 1/4 tsp crushed red pepper
  • 4 garlic cloves, minced
  • 5 green onions, chopped

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The Directions

Step 1: Bring a large saucepan of water to a boil. Add soba; cook 3 minutes. Add broccoli to pan; cook 3 minutes or until soba and broccoli are done. Drain.

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Step 2: Coat a large pan with cooking spray. Add tofu to the pan, saute on each side until each side is browned and crispy.

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Step 3: Combine vinegar, sesame oil, soy sauce, peanut butter, 1 teaspoon sesame seeds, sugar, crushed red pepper, and garlic in a large bowl, stirring with a whisk. Stir in noodles, broccoli, and tofu. Sprinkle with remaining sesame seeds and green onions.

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How easy is that? Only 3 steps to a healthy, well rounded dinner. This is great for a weeknight meal you can throw together in about 30 minutes that the whole family will love.

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Sweet Sesame Noodles with Tofu and Broccoli

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 315

Fat per serving: 17.6g

Nutritional Info Per Serving: 315 Calories, 17.6g Fat (2.5g Saturated), 459.4mg Sodium, 25.2g Carbs, 5.5g Fiber, 1.7g Sugar, 21.2g Protein

Ingredients

  • 1 (8-ounce) package uncooked soba
  • 1 head of broccoli, cut into florets
  • Cooking spray
  • 1 package extra firm tofu, cut into cubes
  • 1/8 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp rice vinegar
  • 2 tbsp dark sesame oil
  • 2 tbsp lower-sodium soy sauce
  • 1 tbsp peanut butter
  • 2 tsp toasted sesame seeds, divided
  • 1 tsp brown sugar
  • 1/4 tsp crushed red pepper
  • 4 garlic cloves, minced
  • 5 green onions, chopped

Directions

  1. Bring a large saucepan of water to a boil. Add soba; cook 3 minutes. Add broccoli to pan; cook 3 minutes or until soba and broccoli are done. Drain.
  2. Coat a large pan with cooking spray. Add tofu to the pan, saute on each side until each side is browned and crispy.
  3. Combine vinegar, sesame oil, soy sauce, peanut butter, 1 teaspoon sesame seeds, sugar, crushed red pepper, and garlic in a large bowl, stirring with a whisk. Stir in noodles, broccoli, and tofu. Sprinkle with remaining sesame seeds and green onions.

Notes

Adapted from CookingLight

http://pickyeaterblog.com/sweet-sesame-noodles-with-tofu-and-broccoli/

{ 4 comments }

A Superfood Protein Powder Giveaway from Oriya Organics!

February 13, 2015
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Hi Everyone! This month’s giveaway is brought to you by Oriya Organics – the makers of a super healthy, organic-certified, non-GMO, vegan, gluten free, and raw protein powder that is absolutely perfect for mixing into smoothies for an added protein punch! . I love protein powders in concept, but I’m often not a fan of the […]

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February 10, 2015
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A couple weeks ago, I posted one of our favorite breakfast/brunch dishes: my French Toast Bread Pudding. Along with that I usually like to serve a healthier potato hash – made with fresh herbs and spices. This is that glorious recipe. It has all of the savory goodness of hash browns without any of the […]

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Palak Tofu: A Healthy Palak Paneer

January 29, 2015
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Palak Paneer is a classic North Indian dish. Walk into any Indian restaurant, and you’re almost guaranteed to see “Palak Paneer” or “Saag Paneer” on the menu. It is traditionally a rich stew made with heavy cream, butter or ghee, paneer (which is a type of cheese used in Indian cooking), spinach, and tons of warm […]

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French Toast Bread Pudding

January 27, 2015
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That’s right. French. Toast. Bread. Pudding. For Breakfast. Need I say more?? This is one of the husband’s favorite meals. Sometimes I make it for brunch, but often I make it for dinner (as a breakfast for dinner meal) – along with some roasted rosemary potatoes (recipe coming soon) and a green smoothie. It is […]

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