After spending the weekend eating, drinking, and socializing in San Francisco, my to-do list was not looking very fun…
but I was REALLY excited to get back into the kitchen. Unfortunately for me, the cupboards were a little bare, so I knew a big shop was in order. I made my meal plan for the week, wrote up a grocery list, and grabbed tons of washed and ready-to-re-use jars and containers and headed to the co-op. I ADORE this place!
Bulk bins full of any grain, legume, and flour you could possibly want, an entire wall of different spices, and a great selection of soap and beauty products. Plus you can bring all your own containers and really cut down on your packaging consumption (Mike and I are obsessed with this concept right now).
The pantry staples I bought this week:
– Red Lentils
– Red Quinoa (for the first time ever!)
– Garbanzo beans
– Garbanzo flour
– Whole spelt flour
– Agave syrup
– Pumpkin seeds
– Nutritional yeast
I was excited to try red quinoa for the very first time, and this recipe from Sassy Radish looked like a winner. I was a little dubious about the dried fruit, but it ended up being a subtle sweetness that played perfectly off the vinaigrette. I subbed pumpkin seeds for pine nuts and absolutely LOVED it. I think I’ll be buying a lot more red quinoa (which I probably couldn’t tell apart from regular quinoa in a blind taste test, but it’s really pretty!)
For a little extra protein, I heated up some black beans with onions, chipotle, and baby spinach and served it on the side.
(adapted from Sassy Radish)
1 1/2 cups red quinoa
3 cups water
1 yellow bell pepper, seeded and diced
3/4 cup dried fruit, diced (I used a mix of dried apricots and cherries)
1/3 cup pumpkin seeds
1 clove garlic, finely minced
zest of 2 limes
3 tbsp lime juice
2 Tbsp finely minced shallot
1/2 tsp ground cumin
1/2 tsp ground coriander
3 Tbsp olive oil
1/2 tsp salt
Bring the water to a boil in a medium saucepan. Stir in the quinoa and boil for about 15 minutes, or until the water is almost completely absorbed. Turn the heat off and cover with the lid for 5 minutes, then fluff with a fork and transfer to a large bowl to cool.
Whisk together all the dressing ingredients.
Toss the quinoa, bell pepper, dried fruit, and pumpkin seeds together, then mix in the dressing.