Cook’s notes: This excellent recipe is adapted from the Pam Anderson formula for bean and grain salads.
2 cups cooked quinoa
15-oz. can canned black beans, rinsed and drained
1 cup canned corn, drained
1 cup diced tomato
1 cup diced red bell pepper
1/2 cup shredded mozzarella
4 thin-sliced scallions
1/4 cup fresh basil, thinly sliced
Dressing: 1/3 cup of your favorite vinaigrette: lemon vinaigrette
Following package instructions, cook the quinoa and place in a large bowl.
Add beans, veggies, cheese, and herbs to bowl.
When ready to serve, drizzle salad with your favorite vinaigrette and toss to coat.
Small batch version
- 1/2 cup cooked grains
- 1/2 cup beans
- 3/4 cup veggies
- 1/8 cup cheese
- 1 scallion
- 1 teaspoon dried herbs
- 4 teaspoons dressing
Adapted from A Formula for Bean and Grain Salads — Three Many Cooks
Cook’s notes: This recipe is based on author Pam Anderson’s Formula for Bean and Grain Salads. Ms. Anderson is one of my favorite cookbook authors. Her formula helped me make just the right dish for a supper potluck right after work. I made the pasta dish the night before, which let the flavors blend nicely. You can also use 1/3 cup your favorite vinaigrette instead of making the lemon dressing.
Yield: Makes about 7.5 cups; enough to feed a crowd
2 cups cooked pearl couscous
15 oz. can [2 cups] chickpeas, drained
2 cans tuna, drained (net 8 oz.) and flaked
1.5 cups cherry tomatoes, diced
1.5 cups roasted corn kernels
1/2 cup sliced olives
1/4 cup thinly sliced scallions
2 Tablespoons dried Italian herb blend
Dressing: 1/4 cup extra-virgin olive oil, 1/2 teaspoon salt, 1 teaspoon ground black pepper, and 4 teaspoons lemon juice.
Prepare couscous according to package directions; make the dressing while the grains cook. Place couscous in a large bowl with remaining ingredients (chickpeas to herb blend) and stir gently to combine.
Drizzle salad with dressing and toss to coat.
An amazing flavor combination, but not too spicy
Cook’s notes: This recipe is adapted from Alaska from Scratch, and it’s just terrific. The turkey mixture is enough for 6 servings. Leftovers are great for lunch. Note that the raw garlic in the dressing gets more pungent overnight. This salad has an excellent combination of flavors and textures, and the recipe is quite flexible.
Make the turkey mixture and the dressing, then assemble salads. You can also top them with a spoonful of guacamole.
1 lb. (16 oz.) package ground turkey
1/4 teaspoon salt
1 Tablespoon Arizona Dreaming chili spice blend (from Penzeys)
1 can (14.5 oz.) black beans, rinsed and drained
1 can (15.25 oz.) organic corn kernels, drained
Heat oil in a large saute pan over medium-high heat. Season the turkey with salt and taco seasoning and brown the meat, breaking it up with a spatula as you go. When cooked through, add the black beans and corn, heating through. Taste for seasoning and add more salt or taco seasoning, as needed, to taste.
Cilantro Ranch Dressing:
- 1/4 cup cilantro leaves
- 1/4 cup Greek yogurt
- 2 Tablespoons mayonnaise
- 2 Tablespoons buttermilk
- 2 Tablespoons scallions, thinly sliced
- 1 Tablespoon lime juice [half a lime]
- 1 small clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Process all ingredients in a food processor or blender until smooth. Refrigerate until ready to serve.
Assemble the salads (per person):
- 3 oz. mixed greens
- 1 oz. slightly crushed tortilla chips
- 1 cup turkey, bean, and corn mixture
- 1/2 tomato, diced
- 1 to 2 Tablespoons shredded cheddar
- 1/4 avocado, diced
- 1/2 scallion, chopped
- Cilantro Ranch dressing to taste
- Salsa, if desired
Cook’s notes: She originally called for 1 Tablespoon Sriracha hot sauce. The little bit of Tabasco was more than hot enough for me. I added red bell pepper and sweet potato and reduced the added sweetener. The roasted sweet potato was left over from another meal and was a nice addition. You could also steam a fresh sweet potato in the microwave if you don’t have leftovers.
- Easy and delicious, ready in about 20 minutes. Leftover curry heats up well for lunches.
- Likely gluten-free, definitely vegetarian/vegan
- Makes 6 servings
1 package frozen brown rice
2 Tablespoons olive oil
3/4 cup diced onion
1/2 cup diced red bell pepper
Salt and pepper, to taste
2 teaspoons Curry powder, any variety (we like the Penzeys brand)
2 cloves garlic, minced
1 cup vegetable stock
1 can (13.5 ounce) coconut milk
2 teaspoons sugar
3/4 teaspoon Tabasco sauce (more to taste)
1 can (15 ounce) chickpeas, drained and rinsed
2 cups diced cooked sweet potato
Cook the rice according to the package instructions.
Heat the oil in a medium skillet over medium-low heat. Add the onions and bell pepper, and season with salt and pepper. Cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so.
Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, sugar, and hot sauce. Bring to a boil, add the chickpeas and sweet potato. Reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, sugar, or hot sauce.
Serve the curry over the rice.
Adapted from The Pioneer Woman’s blog
Cook’s notes: Modified from a Minimalist Baker recipe. I usually cook sweet potatoes in the microwave for convenience, but you really can’t beat the caramelization of the sweet potato when they roast in the oven. The chickpeas are delicious. This dish goes well with sauteed spinach or a salad.
2 large sweet potatoes, scrubbed with peel on
1 can (15 oz.) chickpeas, rinsed and drained
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon cumin powder
1/2 teaspoon dried cilantro
Salt and pepper
Cheddar cheese for serving
Line a rimmed baking sheet with a Silpat (silicone liner). Heat the oven to 400F.
Cut the sweet potatoes in half lengthwise. Oil the cut face of the sweet potatoes and place them face-down on the lined pan. Lightly spray their tops with cooking spray. Pierce potato backs several times with a fork.
In a large bowl, combine the chickpeas, 1.5 teaspoons of olive oil, and the spices. Stir well to combine, making sure the chickpeas are coated well. Season with a sprinkle of salt and pepper. Spread them on the pan around the potato halves.
Bake 25 minutes, until the potatoes are tender and roasted through. (If needed, remove chickpeas from the pan and continue roasting remaining sweet potatoes for another 10 minutes.)
Peel the sweet potato halves after they are cooked. Break the potato surface with a fork. Sprinkle with cheddar cheese and pile the chickpeas on top.
Multigrain salad with beans and a lemon-cumin dressing
Cook’s notes: I made this salad for our first Vegan Potluck club at work. Serves at least 4 people.
2 bags of Minute Rice multigrain medley (link): equivalent to 6 oz. raw quinoa / 4 servings when cooked
4 oz. (4 cups) baby spinach, wilted in a skillet with a little extra-virgin olive oil
15 oz. can chickpeas, rinsed and drained
14.5 oz can diced tomatoes, drained
Lemon-Cumin Vinaigrette (recipe below)
Adapted from Chris Scheuer (changed honey to maple syrup)
- 1/2 cup (4 oz.) extra-virgin olive oil
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Cook the multigrain medley or quinoa according to package directions. Meanwhile, cook the spinach.
Combine the cooked grains, spinach, chickpeas, and tomato.
Combine all vinaigrette ingredients in a jar with a tight fitting lid. Cover and shake vigorously until well combined.
Pour the vinaigrette over the mixture and stir to combine.
DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.
Very crunchy on day 1
These chickpeas are baked and make a crunchy vegan snack. I personally didn’t care for the softer texture on day 2, but you shouldn’t eat the entire batch by yourself! Use a savory spice blend on these, and they could be vegan/gluten free croutons in salad.
Changes: Used 1.5 Tablespoons maple sugar and 1.5 teaspoon Apple Pie Spice blend
Source: Sally’s Baking Addiction