Inspired by the recent series of attractive and healthy raw-ish dishes on Rose's Dandelion blog, I made two salads tonight, the Scarlet quinoa from Lorna Sass's Complete Vegetarian Kitchen, and a brown bean ful. Ful recipes abound on the Internet and I'm sure they're all delicious, but you don't really need one. A ful is a somewhat liquidy salad of warm beans stirred up with lots of olive oil, lemon juice, parsley, garlic, salt and pepper. The secret is a generous hand with the olive oil and lemon.
The scarlet quinoa was interesting and tasty. Google "scarlet quinoa," and maybe you'll be as surprised as I was by the number of hits you get. This is the recipe I used, which is based on, but not slavishly identical to, what is in Lorna Sass's book.
adapted from Lorna Sass's Complete Vegetarian Kitchen
1 cup quinoa, rinsed
2 cups water or vegetable stock
1 cup grated raw beets
1/2 cup tightly packed minced fresh parsley or coriander
1/4 cup finely chopped scallions
3 tbsp olive oil
1/4 cup freshly squeezed lemon juice
Sea salt to taste
Bring the quinoa to a boil in the water or stock, turn the heat down to low, and simmer for 15 minutes or so, until the quinoa has absorbed the liquid and is cooked.
Stir the grated beets into the still hot quinoa and keep stirring until the grains are a uniform scarlet (or, really, purple).
Stir in the parsley, scallions, olive oil, lemon juice, and salt.
What would really have gone great with this meal is pita bread, but unfortunately I didn't have any, no, not even in the freezer.