Thursday, June 5, 2008
Quinoa and Falafel! Oh My!
Hey guys! My story on the locavore project came out in the Memphis Flyer yesterday and it's now available online here. Check it out and feel free to leave comments on our website because my editor LOVES comments. They actually pick their favorite comments on the website each week to run in the newspaper.
On another note, we had our monthly Food Awareness veggie group meeting tonight at Wild Oats. I led another cooking demo. This time, I made Quinoa Black Bean Salad. Here I am squeezing a lime for the dressing:
And here's the finished product (scroll to end for the recipe):
After the demo, Steph from Poopie Bitch brought out some yummy vegan cookies — Peanut Butter Molasses Cookies and Mexican Hot Chocolate Cookies. Thankfully, she's a tester for Kelly and Garrick's upcoming vegan cookie book, so we got to help her sample the goods. Verdict — Amazing! Especially the chewy peanut butter ones!
Before the meeting, Steph, her awesome vegan friend Ahnah, and I had dinner at Pita Wraps. Steph's been raving about their falafel on her blog for some time, and I've been dying to try it. Here's the Falafel and Hummus Pita Wrap:
One bite and I totally understand what the rage is all about. I think this may be my new favorite falafel place! By the way, you can see how huge this wrap is...and we all ate every bite!
Quinoa & Black Bean Salad
1/3 cup quinoa
1 cup water
1 Tbsp. olive oil
4 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. sea salt
1 Tbsp. cilantro, chopped
2 Tbsp. scallions, chopped
1 can black beans, drained and rinsed
1 tomato, chopped
1/2 bell pepper, minced
Bring quinoa and water to a boil. Cover, lower heat, and simmer until water is absorbed (about 15 minutes). Fluff and allow to cool.
In a large mixing bowl, combine olive oil, lime juice, cumin, coriander, salt, cilantro, and scallions. Add cooled quinoa, black beans, tomato, and pepper. Serve.