Tuscan Bean Salad

I found a similar salad in the salad bar at Kroger and wanted to make it myself at home. While mine isn't as saturated with oil, the lighter dressing still packs a punch with the cider. The crunch of the green pepper and textures from the chick peas and barley are harmonious. It got two thumbs up at my house. 

Yield: 4 cups
Total Time: 35 min

INGREDIENTS

1/2 cup barley (I used Trader Joe's 10-minute Barley)
1 can Northern Beans
1 can Garbanzo Beans
1/2 green pepper, diced
1/2 red pepper, diced
1/2 bunch green onions, sliced thin
1/4 cup Sundried Tomatoes, chopped
1/4 cup Pesto
1/4 cup White Wine Vinegar (I used Apple Cider Vinegar)
1-2 Tbsp Olive oil
1-2 Tbsp chopped Parsley
Salt and pepper to taste

DIRECTIONS
1) Bring barley and 2 1/2 cups salted water to boil on high in saucepan. Reduce heat to LOW; cook, stirring occasionally, about 15 min until barley is tender. Drain; rinse with cold water.

2) Combine barley, beans, peppers, onions, tomatoes, pesto, vinegar, basting oil, and parsley in large mixing bowl. Season with salt and pepper. Refrigerate for a couple hours and serve cold. 

Nutrition Info: One serving (4 oz) contains 170 calories, 26 g carbohydrate, (7 g fiber), 7 g protein, 5 g fat, (1 g saturated fat), 0 mg cholesterol, and 230 mg sodium.

Edamame and Quinoa Salad

Ingredients

• 16 oz frozen, shelled, edamame
• 1¼ cup frozen corn
• 1½ cup cooked, cooled quinoa
• 2 green onions, sliced
• 1 red sweet bell pepper, diced
• 2 Tbsp minced fresh cilantro
• 2 Tbsp olive oil
• 1½ Tbsp lemon juice
• 1½ Tbsp lime juice
• ½ tsp salt
• ½ tsp chili powder (I used Paprika)
• ½ tsp dried thyme
• ¼ tsp black pepper
• Dash cayenne

Instructions

1. Briefly boil the edamame and the corn, just until tender
2. Drain and cool completely
3. In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro
4. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until well combined
5. Drizzle over the salad and toss to coat
6. Cover & chill for at least two hours

http://realhousemoms.com/edamame-quinoa-salad/

Copycat Trader Joe's Lentil wrap

Hmm, this does not look appetizing but I promise it is.  I think I actually like it a bit better than the Trader Joe's one just because I upped the spices a tad.

 

Ingredients:

6 lavash or any other wrap

feta cheese

either shredded cabbage or broccoli slaw

3/4 cup lentils(I used pre cooked ones)

3/4 cup cooked quinoa

1 Tbsp olive oil

1 onion, finely chopped

2 tsp ground cumin

1 tsp red pepper flakes

2 Tbsp chopped flat leaf parsley(I was out so used fresh cilantro)

Red Pepper Paste

6 canned roasted red bell peppers

1/2 tsp cayenne

2 cloves garlic

salt and pepper

Directions

Brown onion over med heat in olive oil, add spices and the cooked lentils and cooked quinoa.  Set aside to cool.

In food processor or blender mix all ingredients for the red pepper paste.  Put on stove and bring to a boil then turn back down to low and let cook till it thickens a bit.  I left mine on for about 45 min just because I had a bit of liquid in with the roasted red peppers. 

To assemble, spread a nice layer of red pepper paste on the wrap, some feta, the lentil mixture and the slaw.  I really like to toast these up just by putting them on a fry pan for a few minutes or if I have it out sometimes I put them in the waffle maker:) But thats why I put the feta next to the wrap, so it gets a little melty.

TJ's serves this with a tahini dipping sauce, as much as I love tahini, I don't feel theres a need and always end up throwing it away.  But if you guys love the sauce, this is the site where I started messing with this recipe. www.thekitchn.com/recipes-from-the-kitchn-167629 and she has the tahini recipe.  She also used bulgur but I like using the quinoa just to up the protein and well cuz I really like quinoa.  

Brown Rice and Vegetable Salad

I actually made this with leftover veggies, so it could be easily altered to fit whatever is on hand.  I was pleasantly surprised with how good it turned out!

Ingredients:

• Brown Rice
• 1/2 Avocado, diced
• Bunch of Parsley, shredded
• 1/2 Red Pepper, diced
• 1 Carrot, grated
• 2 T Lemon Juice
• 1 T Olive oil
• Dash of salt and pepper

Cook brown rice and mix all ingredients. Finish with a sprinkle of Feta Cheese.