Tag Archives: Red Quinoa and Red Kidney Masala

Show 538, August 12, 2023: Vegetarian Salad for Dinner with Author Jeanne Kelley Part One

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Cookbook Author Jeanne Kelley

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.”

“People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.”

“The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.”

“The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.”

Jeanne graciously shares her recipes for Red Quinoa and Red Kidney Bean Masala and Baked Ricotta Pepperonata, Herb Salad with us.

Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots.

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Show 538, August 12, 2023: Vegetarian Salad for Dinner with Author Jeanne Kelley Part Two

Posted on by
Cookbook Author Jeanne Kelley

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.”

“People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.”

“The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.”

“The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.”

Jeanne graciously shares her recipes for Red Quinoa and Red Kidney Bean Masala and Baked Ricotta Pepperonata, Herb Salad with us.

Jeanne Kelley continues as our guest with salad tongs at the ready along with a bunch of fresh arugula from her garden.

Podcast: Play in new window | Download

Subscribe: RSS

Red Quinoa and Red Kidney Masala

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Red Quinoa and Red Kidney Masala by Jeanne Kelley

Recipe excerpt from:
Vegetarian Salad for Dinner: Inventive Plant-Forward Meals
by Jeanne Kelley

Rajma is a casual bean curry that’s popular throughout India. Inspired by that dish, I combined red kidney beans and red quinoa with Indian flavors including tamarind, ginger, mint and cilantro with quinoa and canned kidney beans to make this delightfully interpretive “masala” or spicy mix. I added roasted peanuts and chickpea snacks for fun crunch. You can serve the salad with warm naan and yogurt for a big dinner.

4 to 6 Servings

Quinoa

  • 1 cup red or tri-color quinoa
  • 2 cups water
  • ½ teaspoon salt

Dressing

  • ¼ cup peanut or untoasted (light) sesame oil, or other neutral oil
  • ¼ cup fresh lime or lemon juice
  • 2 teaspoons finely grated fresh ginger (about a 1-inch piece)
  • 2 garlic cloves, finely grated or crushed with a garlic press
  • ½ teaspoon salt

Salad

  • 2 (14-to 16 ounce) cans organic red kidney beans, rinsed and drained
  • 1 hot house cucumber, quartered and sliced
  • 2 cups cherry tomatoes, cut in half
  • ½ red onion, diced
  • ¼ cup minced fresh cilantro leaves, plus whole leaves (optional) for garnish
  • ¼ cup minced fresh mint leaves, plus whole leaves (optional) for garnish
  • 1 serrano chili, stemmed, seeded and minced
  • Tamarind Chutney Sauce (see recipe)
  • 1 6-ounce package “Bombay Spice” or other crunchy chickpea snacks
  • 3/4 cup (or more) lightly salted roasted peanuts
  • Bring water, quinoa and salt to a boil in a heavy medium saucepan over medium-high heat.
  • Reduce heat to medium and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from heat, cover and let stand until cool. Transfer the quinoa to a large bowl.
  • For the dressing: Whisk together the oil, lemon juice, ginger, garlic and salt to blend in a small bowl.
  • For the salad: Stir the beans, cucumber, tomatoes, red onion, cilantro, mint and chili into the quinoa along with the dressing.

To serve: Spoon salad onto plates and sprinkle generously with crunchy chickpeas and peanuts. Drizzle with Tamarind Chutney Sauce and garnish with fresh mint and cilantro and serve.

Tamarind Chutney Sauce

If you have ever eaten at an Indian buffet, then you’re likely familiar with this sweet-tart, dark brown dipping sauce. In addition to the Red Quinoa and Red Kidney Bean Masala, it’s delicious on samosas and pakoras.

Makes about 1/3 cup

  • 3 tablespoons brown sugar
  • 2 tablespoon water
  • 1 tablespoon tamarind puree
  • ½ teaspoon garam masala
  • ½ teaspoon ground ginger
  • ¼ teaspoon red pepper
  • ¼ teaspoon salt

Stir the ingredients to blend in a small bowl or jar. (Can be prepared ahead. Cover and refrigerate up to 2 weeks.)