A Favorite Recipe
Posted: August 20, 2012 Filed under: News, Recipe
We are getting deliveries of Pane d’ Amore
bread… and are taking orders for what YOU want and need. We have had two special orders now. One was cinnamon rolls
for Sunday morning. Doesn’t that sound nice? Let us know if you want some and we will have them for you.
We carry the NY Times, Seattle Times, and of course Peninsula Daily News to read with your breakfast.
(Stay tuned for news about a BREAD TASTING event! Coming to QVS soon!)
Jose’s Salsa continues to be a big seller as do Candace’s sandwiches and baked goods. My favorite item remains the amazing Chocolate Serenade Chocolates with pecans.
Quinoa is a very small seed and is generally prepared like a grain—but is a complete protein. This also has red peppers, black beans, cukes, mangos… so colorful and healthy as well as very tasty. I will admit to a love of curries so will try to not give curry recipes exclusively—but that would be fun.
A note on this recipe: Because the quinoa and black beans are small, I chop everything fairly small. I have doubled the recipe because it is so good, and who wants a half can of beans left over.
Curried Quinoa Salad with Black Beans and Mango
- 2 cups Quinoa
- 2-4 ripe mangos peeled and chopped—(I think peaches, pineapple or even caissons could work instead– CB)
- 1 red pepper chopped
- 1/2 (or more Cucumber) chopped
- 4-6 green onions chopped or a chunk of purple onion diced
- 4 cups packed Spinach torn or sliced optional (I did not have, but would only add as I was serving…think it would shorten storage time—but be good)
- Handful torn cilantro –optional—(I don’t understand it, but know some people don’t like cilantro and some days it is not in the kitchen)
- 1 can black beans rinsed
- 1/2 cup canola oil (I used olive because it is what I have)
- 4-8 Tbsp. white wine or white balsamic—I had no white so used some regular balsamic and some rice vinegar to make it a little less strong
- 2 tsp. honey or brown sugar
- 2tsp curry powder or mild paste (I upped this a little—but I really like curry.)
- 1/2 tsp. cumin powder
Rinse the quinoa well under cool water in a fine sieve (this is important) then cook in a pot of boiling (salted) water until tender but firm to the bite (15 min.) Cook like you would pasta and drain. (that is what the recipe says—I did not use enough water so I ended up cooking it like rice and had no water to drain). Cover for a few minutes, fluff with fork. Mix, shake, blend dressing. Toss it all in a bowl, and chill until ready to eat.
Photo from “Spilling the Beans” by Julie Van Rosendaal and Sue Duncan
Obviously, proportions are not too important in this. I liked more veggies for crunch. (Do you get the idea I think recipes are just recommendations?!?!)