Recipes

Whole Foods' Black Bean Quinoa Salad

3 cups water

1 1/2 cup quinoa

2/3 can of black beans

1/2 large red bell pepper

3 sprigs of green onions

1 1/3 cup thawed frozen white corn

2 tsp oil

2 tsp. apple cider or red wine vinegar

1 tsp. hot sauce

1/4 tsp. garlic powder

Salt & Pepper

What you’ll do:

Bring 3 cups of water to a boil. Rinse the quinoa (yes you really need to rinse the quinoa) and add to boiling water. Lower heat and simmer until all the water is absorbed (around 15 minutes). Rise the canned black beans, and dice red bell pepper and green onion. Once the quinoa is fully cooked (all the water is gone and the quinoa is translucent), remove from heat and  let cool.  Add corn, beans, and onion to cooled quinoa.

Dressing:

Combine oil, vinegar or Braggs liquid amino acids, garlic powder and hot sauce.  Dress your salad and season to taste with salt and pepper. 

Farro and Corn Salad

1 cup farro or barley

2 tablespoons extra-virgin olive oil

1 1/2 cups canned corn (drained)

1 cup cherry tomatoes (any color), halved

3 scallions, sliced

Kosher salt and freshly ground pepper

1 bunch arugula, chopped

1 teaspoon grated lemon zest

Juice of 1 lemon

Directions:

Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl

and toss with 2 tablespoons olive oil.  Add corn, tomatoes and scallions. Add 1/4 teaspoon salt, 

and pepper to taste.

Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season 

with salt and pepper.