Amy’s Kitchen, Natural and Organic Foods

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Soups & Salads

  1. 1. Peruvian Bean and Spinach Stew
  2. 2. Beet Salad by Bryant Terry
  3. 3. Ten Minute Couscous Soup
  4. 4. Super Salsafied Balsamic Vinaigrette
  5. 5. Black Bean and Salsa Soup
  6. 6. Squash Soup with Apples and Walnuts
  7. 7. Lentil Tomato Vegetable Soup
  8. 8. Creamy Mushroom Vegetable Tortilla Soup
  9. 9. Pasta with Spinach and Butternut Squash Sauce
  10. 10. Sip on Soup in the Fall!
  11. 11. Lentil Salad
  12. 12. One Soup, three ways
  13. 13. Quinoa Lentil Salad
  14. 14. Spotlight on Lentils
  15. 15. Tomato Soup with Spinach and Rice
  16. 16. Southwestern Salad with Avocado-Lime Dressing
  17. 17. Chunky Tomato & Cabbage Bisque
  18. 18. Tahini Salad Dressing
  19. 19. Mexican Quinoa Salad
  20. 20. Quinoa Tabbouleh
  21. 21. Waldorf Salad
  22. 22. Cabbage Salad with Salsa Dressing
  23. 23. Lentil Pumpkin Seed Salad
  24. 24. Seven Layer Warm Chili Salad
  25. 25. Chickpea Salad with Fennel & Artichokes
  26. 26. Easy Salsa Dressing
  27. 27. Simple Olive Oil Lemon Salad Dressing
  28. 28. Grilled Watermelon with arugula & mint

Peruvian Bean and Spinach Stew

INGREDIENTS:
2 tablespoons organic olive oil
4 gloves garlic, minced
2 large yellow onions, finely sliced
4 shallots, finely sliced
2 cans diced organic tomatoes, or 3 ½ cups fresh diced tomatoes
1 box or bag of pre-washed organic baby spinach
4 cups cooked frijoles Peruanos, or other creamy white bean
1 teaspoon each of fresh minced rosemary and thyme or pinch of each dried
Salt and pepper
Grated parmesan cheese (optional)
Another good garnish: toasted pine nuts
Good artisan bread…also optional but really nice with this recipe

DIRECTIONS:
In a large heavy bottomed Dutch oven or 5 quart pot, heat oil over medium high heat and add garlic, onions and shallots. Reduce heat and sauté until translucent and fragrant. Add tomatoes and beans. Then add spinach and stir as it wilts. Simmer for 15 minutes over gentle heat, stirring occasionally. Add salt (sparingly) and pepper to taste.

SERVING:
Serve in shallow bowls and offer a garnish of parmesan.
Serve with a loaf of sourdough batard – great for sopping up the sauce.
This is a great party dish. Recipe prepares enough for 8-10, or one night’s dinner for four and plenty of leftovers. In the winter, make it with canned tomatoes, but in the summer, make it with fresh tomatoes.

Ahead of time:
Soak and cook the Peruano beans the day before. If you make the whole bag, the extra beans can be frozen in a plastic container with some cooking liquid and used later.

submitted by our fabulous PR Whiz, Debby Fortune


Beet Salad by Bryant Terry

by: Jill Richardson
Upon looking at the ingredient list, I realized that step 1 was actually making Terry's recipe for candied walnuts. I only had almonds in the house but that didn't bother me. So, I mixed up my almonds with modified amounts of extra virgin olive oil, sugar, and agave nectar (I didn't have the 4 c. of nuts that the recipe called for so I reduced the other ingredients too) and tossed 'em into my cast iron pan:

Roast Beet Salad

From there, I emptied the pan onto a plate (the recipe calls for using parchment paper but I didn't have any). And in my excitement to try my new treats, I burnt my tongue pretty badly. Oops.

Roast Beet Salad

FYI for the person who asked, my plates have dragonflies on them, not pooping butterflies. And the candied nuts tasted goooood.

From there I was able to actually start the recipe for the salad. Unfortunately, I don't have any of the recommended music. This recipe (and thus, the recommended music) is designed as a tribute to Melvin Van Peebles and I have no idea who the heck that is. I suppose I'm too white for my own good.

Ingredients:

4 medium beets, scrubbed, tops trimmed, root tails left intact
Coarse sea salt
4 tablespoons plus 4 teaspoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
12 teaspoon agave nectar
Freshly ground white pepper
3 large bunches arugula, trimmed and roughly chopped (6 to 7 cups)
1 1/2 cups candied walnuts

I'm making it with 3 large beets, no pepper (I hate pepper), and spinach instead of arugula (I hate arugula - it's peppery). So here goes.

Combine the beets, 3 quarts cold water, and 1 teaspoon salt in a medium pot over high heat. Boil uncovered for 20 to 30 minutes, or until the beets are easily pierced with a knife. Drain. Peel the beets by holding them under cold running water and rubbing their skins off with your fingers or a clean towel.

Roast Beet Salad

Roast Beet Salad

Once it came to a boil it was quite obvious that you should NOT make this recipe while wearing clothes that you don't want to get dirty. I changed from a cashmere sweater into a shirt I use for hiking while the water was boiling.

Preheat the oven to 400 F
Trim the tials off the bottom of the beets. Reserve two of them for the vinaigrette and compost the others. Cut the beets into 1/4-inch dice. In a medium bowl, toss the diced beets with 4 teaspoons of the olive oil. Transfer them to a parchment-lined baking sheet and roast for 15 minutes, stirring every 5 minutes to ensure even cooking. Remove the beets from the oven, transfer them back into the bowl just used, and toss with 2 tablespoons of red wine vinegar. Return to the baking sheet and cook for an additional 5 minutes. Set them aside to cool.

Roast Beet Salad

Roast Beet Salad
(I skipped the parchment paper. No big deal.)

In a blender, combine the reserved roasted beet tails with the remaining red wine vinegar, mustard, agave nectar, 1/4 teaspoon salt, and white pepper to taste. Blend while slowly pouring in 4 tablespoons of olive oil. If needed, add more salt to taste.

Roast Beet Salad

I probably should have used a blender. Oh well. Because I'm making this salad for 1 (me) and it makes 4-6 servings, I decided to make 100% of the dressing and save it in a mason jar for later.

Roast Beet Salad

Place the arugula pieces in a large serving bowl, add the roasted beets on top, and add the candied walnuts on top of that. Immediately before serving, toss well with just enough of the vinaigrette to coat.

Roast Beet Salad

The result? Delicious. Highly recommended. Although I wouldn't mind a bit of extra Dijon mustard in the dressing - not too much, just a teeny tiny bit extra.

+ Bryant Terry

From the book Vegan Soul Kitchen by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Copyright © 2009. Find out more at www.dacapopresscookbooks.com.



Ten Minute Couscous Soup

Recipe from www.101cookbooks.com

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately. I also picked up a box of barley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up "whole" versions when given the choiceThis soup can easily be made vegan by leaving out the cheese.

Ingredients
7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly
sliced
An ounce or two of goat cheese

Directions
In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.
Serves 4-6.


Super Salsafied Balsamic Vinaigrette

From Hungry Girl!

(2 tbsp: 12 calories, 0.5g fat, 97mg sodium, 1.5g carbs, 0g fiber, 0.5g sugars, 0g protein = 0 Points)

Try it with all different salsas to switch it up every now and then!

Ingredients:
1/2 cup any Amy's salsa
2 tbsp. balsamic vinegar
1 tsp. olive oil
salt and pepper; to taste

Directions:
Place all ingredients in a blender with 1/3 - 1/2 cup of water (depending on how thick and strongly flavored you like your vinaigrette). Blend at medium speed until mixture is liquefied. Chill, add as much salt and pepper as you like, and enjoy! Makes eight 2-tablespoon servings.

HG Tip! This dressing is also an awesome topper for steamed veggies. Mmmm...


Black Bean and Salsa Soup

Ingredients:
I jar Amy's Organic Mild Salsa
1 can black beans, rinsed and drained
1 can sweet corn
2 cups organic vegetable stock

Directions: Combine all the ingredients in a pot and simmer for 20 minutes. If you eat dairy top with a little cheese or sour cream.

Submitted by:
Jenn Westerlund
Muskegon, MI


Squash Soup with Apples and Walnuts

Amy's Kitchenfrom Self Magazine 12/06

Easy Entertaining host Michael Chairello tops this dish with walnuts, which offer brain-protecting benefits. Serves 2

1 teaspoon butter or olive oil
¾ cup sliced leeks
1 ½ teaspoon minced garlic
1 ½ cups, peeled, cored and diced apples
1 can Amy's Light in Sodium Butternut Squash Soup
¼ cup chopped toasted or candied walnuts

Melt butter in a large pot over moderate heat. Saute leeks until softened, about 5 minutes. Add garlic; sauté about 1 minute. Add apples, raise heat to high and stir until apples begin to caramelize, about 5 minutes. Add soup, bring to a simmer and cover partially. Cook until apples are tender, about 5 minutes. Transfer to a blender or food processor and blend until smooth. Return to pot; reheat to serving temperature. Season with salt. Sprinkle with walnuts.


Lentil Tomato Vegetable Soup

Recipe submitted by Jeanne Specht Amy’s Customer Service Representative

AmysIngredients:
1 medium onion, chopped
1 tablespoon olive oil
2 c. dried lentils (green, brown or black)
2 c. vegetable stock
Approximately 4 c. water
2 large carrots, chopped
3 celery stalks, chopped (celery leaves too)
1 can Amy's Chunky Tomato Bisque
2 teaspoon minced garlic (3-4 cloves)
1 tablespoon crushed dried oregano
1 teaspoon crushed dried basil
1 teaspoon dried rosemary
1 tablespoon red wine vinegar
Sea salt and pepper to taste

 

AmysIn a large pot or stock pot heat olive oil and saute onion until translucent. Remove from heat. Add lentils, stock and water until liquid level is twice that of the lentils. Bring to a low boil and simmer for 30 mins. Add carrots, celery, Amy's Chunky Tomato Bisque, spices, salt and pepper. Simmer another 30 minutes, adding water near the end until desired consistency is reached. Prior to serving add vinegar to finish. Taste and adjust spices and seasonings as needed.


Creamy Mushroom Vegetable Tortilla Soup

Serves 6 Amy's Kitchen

Ingredients:
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
1- 14 oz can organic fire roasted diced tomatoes with chilies (such as Muir Glen)*
2 cans Amy’s Organic Cream of Mushroom Soup
1 can Summer Corn & Vegetable Soup
2 zucchini, diced
1 cup water
1 bag tortilla chips
1 large tomato, chopped
1 cup cheddar cheese, grated

 

AmysDirections: Heat oil in a stock pot on medium heat. Once heated, add onion and sauté until soft (about 3 minutes). Add garlic and sauté for 1 minute longer. Add canned tomatoes and reduce heat to low. Simmer for 5 minutes. Bring heat to medium and add mushroom and corn soups, zucchini and water. Once soup is simmering, lower heat and simmer for 10 more minutes.

Serve soup topped with tortilla chips, fresh tomatoes and cheese.

*If prefer to exclude chilies from your soup, use Muir Glen’s Fire Roasted Diced Tomatoes.


Pasta with Spinach and Butternut Squash Sauce

Serves 4

Amy's KitchenIngredients:
12 ounces spaghetti
1 Tablespoon olive oil or butter
2 Cloves garlic
1 Teaspoon sage
8 oz spinach (bagged if fine)
½ Cup Whipping cream (or coconut milk)
1 Can Amy’s Light in Sodium Butternut Squash Soup
¼ Teaspoon salt
A few grinds of black pepper

Cook pasta in boiling water according to package directions.

While pasta is cooking heat oil in a frying pan over medium low heat.

Once the oil is heated, add garlic, spinach and sage. Saute until garlic smells good and spinach has started to cook down.

Turn up the heat to medium/high and add whipping cream (or coconut milk), Light in Sodium Butternut Squash Soup and remaining ingredients. 

Lightly stir until sauce is boiling for 3 minutes and thickens slightly.  Add strained pasta to sauce and serve.


Sip on Soup in the Fall!

What can be more comforting than a bowl of warm nourishing soup? Amy's organic soups taste homemade because they're make from wholesome, natural ingredients. Amy's soups will warm you on those crisp fall days.

Here are some new ways to serve Amy's soups:

• Add Tortilla chips, shredded cheddar cheese and sour cream to Amy's Organic Cream of Tomato to create a Mexican flavored meal.

• Add fresh or frozen vegetables to Amy’s Light in Sodium Butternut Squash Soup for a hearty meal.

• For a protein rich dish, add tofu & rice to Amy's Tomato Bisque.

• Pour Amy's Organic Lentil Vegetable Soup over rice and add a salad for a complete meal.



Lentil Salad

6 Servings

2 cups dried lentils (brown lentils are fine, if using small French green lentils, cook for 5 minutes longer)
2 large carrots, shredded
1 medium red bell pepper, diced
3/4 cup pitted kalamata olives, chopped
1/3 cup chopped parsley
4 cloves garlic, minced
4 Tbs. balsamic vinegar
1/3 cup toasted walnuts, coarsely chopped
Olive oil as needed

Adapted from www.Vegetariantimes.com

Chop up ripe tomatoes and add them to this tasty salad. Leftover lentil salad makes a great lunch the next day.
Menu plan: Serve the lentils on a bed of mixed baby greens drizzled with an olive oil vinaigrette.

Directions

Bring large pot of water and lentils to a boil. Cook lentils until just tender, about 15 minutes. Drain any excess water. Transfer lentils to large serving bowl.

Add carrots, bell pepper, olives, parsley and garlic, and stir well.

Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.

Nutritional Information
Per serving: Calories: 379, Protein: 24g, Total fat: 8g, Saturated fat: 1g, Carbs: 56g, Cholesterol: mg, Sodium: 202mg, Fiber: 26g, Sugars: g


One Soup, three ways

Adapted from Self Magazine Feb 2010 issue

By using one serving of Amy’s Cream of Tomato or Chunky tomato soup and adding a few ingredients, you can turn a simple cup of soup into a hearty, slimming meal. Doubling the recipe uses one can and serves 2.

Chunky Vegetable Soup

Quercetin, a flavonoid in onions, may help lower your risk for lung and colon cancer.

INGREDIENTS
1 serving Amy’s Cream of Tomato or Chunky Tomato Bisque Soup
1 thawed Amy’s veggie burger, chopped
1/2 cup chopped kale
1/4 cup chopped tomato
2 tablespoons chopped red onion
2 tablespoons thinly sliced artichoke hearts in oil
1 tablespoon feta
1 tablespoon sliced black olives
PREPARATION
1.Combine soup, veggie burger, kale, tomato, onion and artichoke hearts. Simmer over medium heat until onion is tender, about 10 minutes. Top with feta and olives.

Cheesy White Bean Stew

Consider this your stay-young supper. Bell peppers brim with vitamin C, which helps build skin-firming collagen.
INGREDIENTS
1 serving Amy’s Cream of Tomato or Chunky Tomato Bisque Soup
1/4 cup canned white beans, rinsed and drained
1 cup fresh baby spinach
1/4 cup chopped prepared roasted red bell peppers
1 tablespoon grated Parmesan
PREPARATION
1.Combine soup, beans, spinach and peppers. Simmer over medium heat until spinach wilts, about 5 minutes. Sprinkle with Parmesan.

Wild Rice and Mushroom Soup

Mushrooms enrich this meal with B vitamins, which your body uses to convert food into energy.
INGREDIENTS
1 1/2 cups prepared reduced-sodium roasted red pepper and tomato soup (such as Pacific Natural)
1/2 cup cooked wild rice
1/3 cup sliced mushrooms
1/3 cup firm or extra firm tofu, cubed
2 teaspoons chopped cashews

PREPARATION
1.Combine soup, rice, mushrooms and tofu. Simmer over medium heat until mushrooms are tender and soup is hot, about 6 minutes. Sprinkle with cashews.


Quinoa Lentil Salad

Quinoa may be a complete protein, but when paired with lentils, this salad makes for a great vegetarian protein source.

Ingredients:
1 cup quinoa
1 cup lentils
1/2 cup mint or basil, chopped
1/2 cup parsley, chopped
4 fat scallions, minced

Dressing:
Zest of two lemons
1/2 cup lemon juice
1/2 cup olive oil
1 tsp paprika
2 tsp garlic, minced
salt and fresh-ground pepper to taste

----------

Directions:

  1. Simmer quinoa in two cups of water until the water is absorbed, about 20 minutes
  2. Place the lentils in a medium-size pan, cover with at least an inch of water, and boil until tender, 30 to 40 minutes
  3. While the quinoa and lentils are cooking, prepare the dressing, mixing all ingredients
  4. Pour the dressing over the quinoa and lentils while they are hot
  5. Once the salad has cooled, mix in the chopped herbs and scallions

From savvyvegetarian.com

 


Spotlight on Lentils

One cup of lentils contains:
11g of fiber
13g of protein
5mg of iron
161 calories and have a low glycemic index.

Try one of Amy's Lentil soups:

Amy's 
Kitchen

Amy's 
Kitchen

Amy's 
Kitchen

Lentil

Lentil Veg

Curried Lentil

Wanna try cooking them?
Different varieties require different cooking times and over cooked lentils can be mushy (but those are good for soup) for use in salads or as a side dish:

  1. Use 1 1/2 cups of water or broth to 1 cup of lentils.
  2. Add water or vegetable broth to a saucepan. Do not add salt until the lentils are cook because the salt will toughen them if added at the beginning of the cooking time.
  3. Bring water or broth to a boil and add the lentils. Boil for 2 or 3 minutes and then reduce heat to a simmer. Cook until tender. Cook green and brown lentils for approximately 45 minutes and red lentils for 25 minutes.

Doneness Notes:

  • Be sure to start taste testing the lentils for desired tenderness 10 to 15 minutes before the end of the cooking time. Do not overcook or they will become mushy.
  • If adding lentils to a salad or if you desire a firmer textured lentil in your soup or stew, only cook them until they have a tender but firm texture.
  • If cooking to use in a puree, cook until soft.
  • Cooking times will also vary depending on the age of the lentils, which affects their moisture content.

When using packaged lentils, be sure to check for tenderness before the end of the suggested cooking time. Most suggested cooking times are longer than necessary and could cause the lentils to become mushy.

These cooked, firm lentils are perfect for topping a simple salad or adding extra protein to a bowl of Amy’s Cream of Tomato Soup.

*cooking instructions from recipetips.com


Tomato Soup with Spinach and Rice

Adapted from a recipe by Martha Rose Shulman

2 pounds spinach (1 or 2 generous bunches)
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 (14-ounce) can of Amy’s Cream of Tomato Soup
1 tomato, chopped
1/2 teaspoon paprika
5 cups water
1 tablespoon fresh lemon juice (more to taste)
1/4 cup rice (brown, white or wild rice would work)
Salt to taste

1. Stem and wash the spinach, keeping the stems and leaves separate. Trim off the ends of the stems and discard. Cut the stems into 1/2-inch lengths. Coarsely chop half the leaves, or stack and cut into strips.

2. Heat the olive oil over medium heat in a large saucepan, a soup pot or Dutch oven, and add the garlic. Cook, stirring, just until it begins to smell fragrant, about 30 seconds. Add the tomatoes and paprika. Cook over medium heat, stirring often, until the tomatoes have cooked down slightly. Add the spinach stems, tomato soup, water and lemon juice, and bring to a gentle boil. Cover and cook for 10 minutes. Reduce the heat to low, and add the rice and salt to taste. Simmer uncovered until the rice is tender, 12 to 15 minutes. Stir in the chopped spinach, simmer one minute, remove from the heat and serve.

Yield: Serves four.

Advance preparation: You should serve this soon after you’ve added the spinach. It’s a quick soup to make once you’ve washed and chopped all the spinach.


Southwestern Salad with Avocado-Lime Dressing

Serves 8

  • 2 cups chopped romaine lettuce
  • 1 1/2 cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
  • 1 cup grape tomatoes, chopped
  • 1/2 cup fresh or frozen corn kernels
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1 ripe avocado
  • 3/4 cup Amy’s Salsa
  • 1/2 cup low-fat sour cream, regular or vegan
  • 3 Tbs. lime juice
  • 4 drops Tabasco sauce, optional

1/3 cup crushed corn tortilla chips (about 20 chips), optional

1. Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top.
2. Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips (if using).

per 1/2 cup:

Calories 115

Protein 4 g

Total Fat 5 g

Sat Fat 1 g

Carbs 16g

Cholesterol 3g

Sodium 196 mg

Fiber 5 g

Sugar 3g

 


Chunky Tomato & Cabbage Bisque

appx 3 cups shredded cabbage (1 small head)
1 onion, finely chopped
3 cloves garlic, minced
1 Tbsp. olive oil
1 Tbsp. butter
1/4 cup tomato sauce (I used frozen leftover pasta sauce)
2 (10 oz.) cans Amy's Chunky Tomato Bisque
1 cup whole milk
3 oz. pkg. cream cheese, softened and cut into cubes (or creme fraiche or heavy cream, if you want to avoid the processed cream cheese)
shredded Parmesan cheese
 
Preparation:
In heavy soup pot, saute cabbage, onion and garlic in olive oil and butter until tender, stirring frequently. Add tomato sauce, soup, milk, and cream cheese, stirring well. Cook until hot but don't boil; about 5-6 minutes. Sprinkle with Parmesan cheese and serve.
Submitted by Jeanne S Santa Rosa, Ca

Tahini Salad Dressing

2 tablespoons olive oil
1/4 cup toasted sesame oil (can use olive oil for less sesame flavor)
1/2 cup tahini
2 tablespoons red wine vinegar
1 cup water
5 small green onions (white and green parts)
1 tablespoon lemon juice
2 tablespoon soy sauce (or Bragg’s Aminos)
plus 1 teaspoon soy sauce
3 fresh garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
 

Combine everything in a blender, food processor or even a mason jar.

If you prefer this as a dip instead of a dressing,
use 1/2 cup of water rather than 1 cup.
Store in refrigerator.

Makes 2 cups approx.


Mexican Quinoa Salad

Combine:

¼ cup cooked quinoa (instructions for cooking quinoa are below)

¼ cup chopped red or yellow bell pepper

½ chopped onion

1 cup cooked black beans (canned is fine)

½ cup chopped kale (wanna try rubbed kale? Read about it here) 

Toss with:

½ cup of your favorite Amy’s salsa

1 T olive oil

juice of ½ lime

dash of cumin

salt and pepper

Serve 

How to cook quinoa:

One cup of dry quinoa will make 2-3 cups cooked. Make extra and use in soups, salads, or as a breakfast, hot cereal. Cooked quinoa lasts about 5 days in the refrigerator, or can be frozen to use later. If freezing, store in individual sized portions.

Cooking Quinoa:
1 cup dry quinoa needs 2 cups water for cooking.

Prior to cooking, rinse the measured quinoa well under cold water and drain. It’s handy to use a fine mesh sieve for rinsing.

Put the rinsed quinoa into a 4 cup saucepan and add 2 cups cold water.

Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. Thoroughly cooked quinoa is slightly transparent with a little spiral sprout on the inside.

If the quinoa is tender but there’s excess water in the bottom of the saucepan just leave the lid off completely for a few minutes until the water evaporates. When done turn off the heat, put the lid on and let sit for about 5 minutes.

Use a fork to fluff up the quinoa and serve.

 


Quinoa Tabbouleh

 

  • 1/2 cup quinoa
  • 1/2 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • A pinch of freshly grated nutmeg
  • 4 cups chopped parsley (flat or curly is fine)
  • 1/2 cup finely chopped fresh mint leaves
  • 1 pint cherry tomatoes, quartered
  • 1 cup cucumber, diced
  • Salt and pepper

 

Directions

 

 

Bring 1 cup of water to a boil in a small saucepan. Meanwhile, rinse the quinoa thoroughly. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Reduce heat to simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Fluff with a fork and set aside.

 

Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.

 

Combine the parsley, mint, cherry tomatoes, cucumber, and the cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Let sit for at least 30 minutes, or overnight.

 

 

 


Waldorf Salad

Waldorf Salad

Ingredient List
Serves 12
2 Tbs. nonfat plain yogurt
2 Tbs. olive oil
2 tsp. apple cider vinegar
1/4 tsp. ground allspice
2 carrots, grated or julienned (1 1/2 cups)
1 red apple, grated (1 1/2 cups)
1 cup seedless grapes, halved
2 stalks celery, cut into thin matchsticks (1/2 cup)
1/2 cup dried cranberries or raisins
Directions
Whisk together yogurt, oil, vinegar, and allspice in large bowl. Add carrots, apple, grapes, celery, and cranberries.

From vegetariantimes.com

 


Cabbage Salad with Salsa Dressing

Cabbage Salad with Salsa Dressing

½ head of cabbage sliced cut into thin slices (bagged slaw is fine)
1 jar of your favorite Amy’s salsa
Juice from 2 limes
½ teaspoon sugar
½ avocado, diced
Combine all the ingredients (except the avocado) and place in the refrigerator for a couple of hours to marinate. When ready to serve, mix in diced avocado and serve with tortilla chips.

 


Lentil Pumpkin Seed Salad

Lentil Pumpkin Seed Salad

1 cup shelled pumpkin seeds, toasted
1/3 cup Parmesan cheese (or vegan parmesan), freshly grated
1 small shallot, diced
juice of 1 medium lemon
2/3 cup extra-virgin olive oil
pinch of salt and pinch of pepper
4 cups cooked brown lentils,
4 cups of lettuce torn into small pieces
Mix dressing of shallots, lemon juice, olive oil, salt and pepper.

 

In a large bowl toss the lentils, cheese and pumpkin seeds with the lettuce greens and the dressing. Serve immediately (serves 4-6)

*To cook the lentils bring 6 cups of water to a boil in a large saucepan, add 2 cups (rinsed) lentils and cook for 20 -30 minutes, or until soft, but still retains the shape of a lentil. Drain, salt to taste and set aside

 


Seven Layer Warm Chili Salad

Seven Layer Warm Chili Salad

1 can of Amy’s medium or spicy Chili
4 cups romaine lettuce, torn into bite-size pieces
1 cup diced tomatoes
1 cup diced onions
2 1/2 cups shredded cheddar cheese
1 cup your favorite Amy’s salsa
1 1/2 cups sour cream
 

 

1.Layer lettuce, tomatoes, onions, Amy’s chili, salsa, cheese and sour cream in a large salad bowl.
2.Serve immediately.
Makes 10 servings.


Chickpea Salad with Fennel & Artichokes

Chickpea Salad with Fennel and Artichokes

This protein-packed salad can be served in pita halves for handheld sandwiches that won’t slip or drip when eaten standing up.

Ingredient List

Serves 6
4 Tbs. olive oil, divided
1 medium onion, finely diced  (1 cup)
½ medium fennel bulb, finely diced (1 cup)
4 cloves garlic, minced (4 tsp.)
2 15-oz. cans chickpeas, rinsed and drained
1 12-oz. jar water-packed artichoke hearts, rinsed, drained, and quartered
½ cup pitted kalamata olives, quartered
2 Tbs. lemon juice
2 Tbs. red wine vinegar
1 Tbs. minced fresh rosemary

 

Directions

  1. Heat 1 Tbs. olive oil in skillet over medium-low heat. Add onion and fennel, and cook 7 minutes, or until softened and translucent. Add garlic, and cook 2 minutes more. Stir in chickpeas, artichoke hearts, and olives, and cook 2 to 3 minutes, or until heated through.
  2. Transfer onion mixture to medium bowl, and stir in lemon juice, vinegar, and remaining 3 Tbs. oil. Season with salt and pepper, and stir in minced rosemary. Let stand at least 20 minutes to combine flavors.

From vegetariantimes.com

 


Easy Salsa Dressing

Easy Salsa Salad Dressing

Adapted from a recipe by Rick Bayless

1/2 cup your favorite Amy’s salsa
Zest & juice of a lime (about 2 tablespoons)
1/4 cup fresh cilantro, chopped (if you do not like cilantro, parsley will also work)
1/2 cup water
1/2 cup good quality oil

Mix 1st 4 ingredients in a blender after they are mixed thoroughly, add oil.

Use on your favorite salad.

 


Simple Olive Oil Lemon Salad Dressing

Ingredients: 
  • 1 tablespoon sea salt
  • 3 cloves garlic, minced
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup high-quality extra virgin olive oil
  • Finely grated zest of 1 lemon, optional
 

 

Directions:
  1. Mix together salt and minced garlic. Mix together lemon juice and olive oil.
  2. Add the salt and garlic mixture to the lemon juice and olive oil in a tightly closed container, like a mason jar.
  3. Shake and serve as a clean, fresh salad dressing. If using, prinkle the zest on top of the salad just before serving.

Makes 1 cup. Will last up to 2 weeks in the refrigerator.

 


Grilled Watermelon with arugula & mint

  • Vegetable oil, for brushing grill
  • 4 1-inch-thick slices watermelon, rind removed (1½ lb.)
  • 2 tsp. olive oil
  • 2 Tbs. balsamic vinegar
  • 2 tsp. agave nectar
  • 6 cups arugual or watercress, coarsely chopped
  • 3 oz. goat cheese, crumbled (¾ cup)
  • 3 Tbs. chopped fresh mint

 

1. Brush grill grates with oil, and preheat grill to medium.

 

2. Brush watermelon slices with olive oil. Grill watermelon slices 5 minutes, or until just scorched around edges.

3. Whisk together balsamic vinegar and agave nectar in bowl. Toss half of vinegar mixture with watercress in large bowl.

4. Divide watercress salad among 4 plates. Top with grilled watermelon; garnish with feta cheese, mint, and remaining vinegar mixture.

 



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