Quinoa Salad
1 cup Quinoa, rinsed
2 cups vegetable broth
1 can black beans, drained and rinsed
1 mango, peeled and diced small
small handful garlic chives, minced
small handful cilantro, minced
2 cloves garlic, minced
splash of lime juice (I used bottled, fresh might be 1/2 to 1 lime)
salt and pepper to taste
Cook the quinoa in the vegetable broth. I used a rice cooker, but however you want to make it.
Put cooked quinoa into a bowl and add the rest of the ingredients and mix together. Serve at room temp or cold.
To go with the salad I made some baked tofu. It was a loose version of a recipe from The Voluptuous Vegan. I didn't have all the ingredients, so I just went with what I had.
If you have this cookbook, you have to make the Chocolate Coconut Cake with Chocolate Fudge Frosting. I used to make it whenever I made a cake for special occasions.
These veggies here are what went into the Masaman Curry I made.
My friend Jam owns Thai Fresh and makes the best Thai food and teaches thai cooking classes. I took one a couple of years ago and learned to make about 4 dishes. This is a really easy one. I definitely cannot make it as well as she can, but it works.
I didn't get my W.I.P. in yesterday, so I'm doing it today.
I just finished these little cuties tonight to put in Easter baskets for my little boys. I filled them with rice. So cute I can't stand it! This was the stitch-a-long project for March. Better late then never.
1 cup Quinoa, rinsed
2 cups vegetable broth
1 can black beans, drained and rinsed
1 mango, peeled and diced small
small handful garlic chives, minced
small handful cilantro, minced
2 cloves garlic, minced
splash of lime juice (I used bottled, fresh might be 1/2 to 1 lime)
salt and pepper to taste
Cook the quinoa in the vegetable broth. I used a rice cooker, but however you want to make it.
Put cooked quinoa into a bowl and add the rest of the ingredients and mix together. Serve at room temp or cold.
To go with the salad I made some baked tofu. It was a loose version of a recipe from The Voluptuous Vegan. I didn't have all the ingredients, so I just went with what I had.
If you have this cookbook, you have to make the Chocolate Coconut Cake with Chocolate Fudge Frosting. I used to make it whenever I made a cake for special occasions.These veggies here are what went into the Masaman Curry I made.
My friend Jam owns Thai Fresh and makes the best Thai food and teaches thai cooking classes. I took one a couple of years ago and learned to make about 4 dishes. This is a really easy one. I definitely cannot make it as well as she can, but it works.
I didn't get my W.I.P. in yesterday, so I'm doing it today.
I just finished these little cuties tonight to put in Easter baskets for my little boys. I filled them with rice. So cute I can't stand it! This was the stitch-a-long project for March. Better late then never.
First, why don't I have a friend that teaches Thai cooking classes????
ReplyDeleteYour little softies are too cute! "Better Late Than Never" was my official motto for the month of March! The main thing is they are done for the baskets!
i love your stitch-along softies! they're too adorable! i hope some day to stitch along with all you WIPsters! :) yay!
ReplyDeletei've never tried the combination of black beans with mango before - i need to give it a try. i love quinoa too - i'm gonna have to give your salad a try!
that's awesome that you have a friend who teaches thai cooking classes! your curry looks oh-so yummy! and i'll have to check out Voluptuous Vegan - i haven't had a chance to yet and i'd like to. i keep forgetting to pick it up and i really should!
Thank you!
ReplyDeleteIf you can't get your hands on some, I would try thickening high fat soy milk w/ corn starch, or blending cashews/almonds/water together until it's like a milkshake.