Chickpea and quinoa salad with dandelion greens

1 can chickpeas, drained and rinsed

grated zest of one lemon

2 Tbsp. fresh lemon juice

1/4C basil or Italian parsley leaves, coarsely chopped

3 Tbsp. olive oil

1/2C almonds, toasted, chopped

1C cooked quinoa

½ lb. roasted asparagus spears, cut in half lengthwise

1-1/2C mini heirloom tomatoes, halved

1 bunch dandelion greens, stalks cut into 1-inch pieces, leaves torn

  (about 6 cups packed leaves and greens)

1/2C shaved manchego cheese

Vinaigrette

2 Tbsp. balsamic vinegar

2 tsp. honey mustard

3 Tbsp. olive oil

salt and pepper to taste

Shake the vinaigrette ingredients together in a jar.  Whisk together lemon zest, juice, basil and olive oil in a bowl. Add the chickpeas and season with salt and pepper.  Let stand 30 minutes.

Combine quinoa, asparagus and tomatoes in a bowl and toss with some of the vinaigrette.  Add the dandelion greens, marinated chickpeas, cheese and almonds and toss to combine.  Divide among plates.

MAKES:  6 servings

Salmon with quinoa and roasted hazelnuts

6  6-oz. filets of salmon, skin on

2 Tbsp. spice rub of choice

2 – 3 Tbsp. olive oil

1/2C quinoa

1C chicken stock

1/3C hazelnuts, roasted, peeled and coarsely chopped

2C wild arugula

Vinaigrette

3 Tbsp. balsamic vinegar

3 Tbsp. raspberry vinegar

2 tsp. honey mustard

7 Tbsp. olive oil

salt and freshly ground pepper to taste

2 Tbsp. tapenade

For the quinoa:  Sauté quinoa in a dry pan until toasted – about 4 minutes.  Add the stock and bring to a simmer.  Cover and cook 10 minutes or until all the liquid is absorbed.  Remove the lid and let stand.

For the salmon:  Rub the non skin side of the salmon with spice rub and alittle of the olive oil.  Preheat oven to 400F.  Heat a sauté pan until very hot.  Add 2 tablespoons of the oil and heat.  Add the salmon skin side down and sauté 2 minutes.  Turn over and sauté one minute.  Finish in the oven, i.e. 6 – 7 minutes more. Toss the quinoa with one tablespoon of the vinaigrette and divide among plates.  Toss the arugula with one tablespoon of the vinaigrette and divide among plates.  Add the tapenade to the remaining vinaigrette.  Divide the salmon among plates, spoon the vinaigrette over and garnish the dish with roasted hazelnuts.

MAKES:  6 servings

Roasted Beet and Quinoa Salad

3 – 4 medium beets, greens cut off, leaving 2 inches

1/2C red quinoa

1C chicken stock

3C greens or arugula

1/2C hazelnuts, roasted, shells rubbed off, coarsely chopped

4 oz. feta cheese, cut into small cubes

Vinaigrette

3 Tbsp. pear vinegar

1 Tbsp. sherry wine vinegar

2 tsp. honey mustard

salt and pepper to taste

6 Tbsp. olive oil

Preheat oven to 350F.  Wrap each beet in foil, place on a cookie sheet and roast until tender – about 50 minutes.  Unwrap, let cool, peel and cut into wedges.

Sauté quinoa 2 – 3 minutes in a dry pan until lightly toasted, add the stock and bring to a simmer.  Cover and simmer 15 minutes or until tender.  Drain off any excess liquid.

Toss the greens with vinaigrette to coat.  Add the quinoa and toss again.  Add the hazelnuts and finely the feta, tossing lightly.  Toss the beet wedges separately with vinaigrette to coat.  Divide the salad among plates and spoon the beet wedges on top.

MAKES:  6 servings