Tuesday, September 20, 2011

Tex Mex Quinoa with Cilantro, Lime and Apricots

Thanks to everyone who entered the giveaway yesterday with your most pressing plant-based nutrition question.

If you have not yet entered, please do! The contest closes on Thursday at midnight and Julieanna Hever has graciously offered to answer our 3 most popular plant-based nutrition questions in a guest post right here on HGK.

It's very interesting to read through everyone's responses. What I am struck by is the variety of questions. No single questions are being asked repeatedly by any volume of respondants . . . yet!

On to other big news, I made this quinoa salad as part of a taco bar (more on that in a later post) party that we hosted this past weekend. It was a big hit with the guests and I couldn't wait to share it with all of you.

HGK's Tex Mex Quinoa Salad with Cilantro, Lime and Apricots

Printable Recipe

1 cup quinoa
1 ¾ cups water
1 cup packed cilantro
½ cup raw pepitas
Zest of one lime
3 Tbsp fresh lime juice
2 Tbsp frozen orange juice concentrate
1 tsp ground cumin
dash or two of Cayenne pepper (depending on your heat preference)
¼ tsp salt (or not)
1 15 ounce can black beans, rinsed and drained
1 roma tomato, diced small
2 scallions, sliced thinly
1/3 cup dried apricots, chopped
1 avocado, ½ inch dice
Place quinoa and water into a rice cooker and cook, or prepare as follows: In a medium saucepan, bring water to a boil. Add quinoa and return to a boil. Reduce heat to lowest setting and cover. Simmer for 15 minutes. Water should be absorbed. Fluff with a fork and let stand, covered, for 5 minutes. Transfer quinoa to a large bowl.

In the bowl of a food processor, add cilantro, pepitas, lime zest, lime juice, orange juice concentrate, cumin, cayenne pepper and salt (optional). Process, scraping down sides, into a paste. Transfer to bowl with quinoa.
To cooked quinoa and cilantro paste, add black beans, tomato, scallions, apricots and avocado. Fold well to combine. Taste and add more Cayenne if necessary.


Virtually Vegan Mama said...

I'm all over that one! Loving your recent photography! Great composition and lighting :)



Healthy Girl said...

thanks Jen! I'm working hard on my own original recipes and awesome photography to match. I am feeling like I am starting to get the photography thing more and more now. Phew! It's only taken me almost two years . . .

Kristy Wilce said...

Wendy this looks great! i willmake if after my competition (can't have half ths on my diet now). Thanks for providing the printable version too! I will need to figure out how to do that for my blog!

Healthy Hailey said...

It looks so beautiful! I'd eat it right out of the photo if I could!

infinebalance said...

Yummy!!! I'm making this

The Healthy Librarian said...

Tomorrow night!! All my favorite ingredients.

Your photos rock!

JL goes Vegan said...

Wendy, you outdid yourself on this one! I cannot wait to try it!

Liliana said...

It sounds great! The only ingredient I am not familiar is Pepitas. Could you tell me where to buy them?
Thank you so much. I love your recipes!

TejasJJain said...

I have one word for picture on this post. WOW...
Now this looks nice and appealing...
Tomorrow's lunch idea..I have all the ingredient you mentioned....

Healthy Girl said...

Pepitas are pumpkin seeds. You can get them where nuts and dried fruit are sold. I know for sure they are sold at Trader Joes, and I can't imagine Whole Foods would not carry them. Raw, unsalted sunflower seeds would be the substitute if you either can't or don't want to get them.

FYI-I prefer to use all of my seeds and nuts raw, not roasted or salted.

Melomeals: Vegan for $3.33 a Day said...

This looks amazing! I love the addition of apricots... and thanks for reminding me about OJ concentrate.. I used to use that all the time when I was coking for my family.. but now that it's me, I don't ever buy it.. but it does add great flavor and sweetness..

Photos are great!

Runescape Gold said...

Your bolg is very good,i'll let see again.i'll let see again.

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