Nutty Almond-Sesame Red Quinoa

As I mentioned earlier this month, I have a few friends who decided to go vegan for the month of February. They all continue to do well on their cleanses, and I've tried to be supportive in making vegan dishes this month for our various dinner get-togethers. Quinoa has become a regular fixture as a result, and here is another great quinoa side dish...this time of the red variety!

Nutty Almond-Sesame Red Quinoa (serves 4)

Ingredients:

• 1 2/3 cups water
• 1 cup red quinoa
• 1/4 cup sliced almonds, toasted
• 2 TB lemon juice
• 2 tsp. olive oil
• 2 tsp. dark sesame oil
• 1/4 tsp. kosher salt
• 3 green onions, thinly sliced

Directions:

Bring water and quinoa to boil in a medium saucepan. Once it reaches a boil, reduce heat to low and simmer for 12 minutes or until quinoa is tender. Drain if necessary.

Stir in almonds, juice, oils, salt and onions. Serve warm.

Vegan Quinoa and Black Bean Salad

I have several friends who are either a week in to a 30-day vegan cleanse, or have elected to go vegan for the month of February. I tip my hat to you. Last week I was asked to bring a vegan side dish to a family dinner, and I found this great recipe online. This had a nice kick to it flavor-wise and is something that I could see making again as a side dish...perhaps to a nice steak. ;)

Vegan Quinoa and Black Bean Salad (serves 4-6)

Ingredients:

1 cup quinoa 2 cups water 1/4 cup extra-virgin olive oil 2 limes, juiced 2 tsp ground cumin 1 tsp salt 1/2 tsp red pepper flakes, or more to taste 1 1/2 cups halved cherry tomatoes 1 15-oz can black beans, drained and rinsed 1/14 cup chopped fresh cilantro salt and pepper, to taste.

Directions:

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, and black beans together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.