Easter celebration is not a huge one at our house - it can be described as a more 'elaborate' dinner. Since this year we only had grandma and a friend over, we decided to forgo a large ham and bought a few ham stakes to mark the occasion. For an appetizer I made a batch of fresh hummus and to go with ham a side dish with quinoa along with the mandatory roasted potatoes and yams.
Hummus
1 can (15-oz) garbanzo beans drained and rinsed
2 cloves garlic
2 tbs tahini
2 scallions chopped
1/3 cup chopped cilantro
juice of half a lemon
1 tsp honey
1/3 cup olive oil
salt and pepper
Place all of the ingredients in a food processor and pulse until smooth. Add salt and pepper to taste and mix it in by pulsing. Serve with fresh veggies such as carrots, sliced peppers, snap peas, etc. and/or toasted pita bread.
Apple, Cinnamon, and Cranberry Quinoa
1 cup dry red/white quinoa
1 Granny Smith apple
1 cinnamon stick
1 cup water
3/4 chicken stock
juice of half a lemon
1/3 cup dried cranberries
1/3 cup pepitas (pumpkin seeds)
salt and pepper to taste
Rinse the quinoa in water to reduce it's bitterness. Add the quinoa, water, stock, lemon juice, and a cinnamon stick in a pan over medium/high heat. Once the mix starts to boil, reduce to medium and cover. Cook for 15 minutes. Dice the apple (leave skin on) and add to the quinoa mix. Cover and cook another 5 minutes. In the last few minutes of the cooking uncover the pan to evaporate the moisture so that the quinoa is not sticky.
Once cooked, remove the cinnamon stick. Mix in the cranberries and pepitas. Salt to taste and add just a touch of fresh pepper.
Note: I got this recipe (and somewhat modified it) from Daily Garnish site/blog whose author is a vegeterian chef. It has many great healthy vegetarian/vegan dishes.
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