Southwestern Quinoa Salad

A flavorful and healthy southwestern 

quinoa salad with roasted sweet 

potatoes, black beans, and avocado.

Ingredients:
1 cup uncooked quinoa, rinsed and drained
1 large sweet potato, chopped into bite-size chunks
1 red or orange bell pepper, cored, seeded, and diced
1 cup black beans, rinsed and drained
1 cup thawed frozen corn
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 avocado, chopped
1/4 cup + 1/2 Tablespoon olive oil
juice of 1 lime
1 teaspoon chili powder
1/4– 1/2 teaspoon cayenne pepper
pinch of cumin
ground black pepper, to taste
1/2 sea salt + more to taste

Instructions:
Preheat oven to 400°F.

Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.

Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.

In a large mixing bowl combine quinoa, roasted sweet potatoes, bell pepper, black beans, shallot, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. 

Add a sprinkle of queso fresco or feta cheese when serving, if desired.

Vegan Gumbo

Vegan Gumbo

Ingredients
4 -6 cups vegetable stock
2/3 cup safflower oil
2/3 cup chickpea, all-purpose or whole wheat flour
1 1/3 cups chopped onions
2/3 cup chopped green bell pepper
2/3 cup chopped celery
1 cup button or portabella mushrooms (de-gilled), washed and sliced (optional)
1 medium carrot, chopped
3 cloves garlic, minced
1/2 cup chopped tomatoes
2 tablespoons soy sauce
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 1/2 cups fresh or frozen whole-kernel corn
1 1/2 cups fresh or frozen green peas
1 pound fresh or frozen okra, halved lengthwise or chopped
Salt
Black pepper
Cooked brown rice
Gumbo file powder*

Directions:
Heat stock in a medium saucepan; cover and keep warm over low heat. In a 4- to a 5-quart Dutch oven or heavy-bottomed soup pot, heat oil over medium-high heat. Whisk in flour and continue to whisk constantly, scraping sides and bottom to prevent burning. Continue until the mixture (known as a roux) becomes silky and a light milk chocolate color, about 5 minutes. Be careful not to let it scorch.

As soon as the color is right, reduce heat to medium-low. Add onion, bell pepper, and celery; cook, stirring occasionally until vegetables are just softened, 3 to 4 minutes. (The roux will continue to darken slightly to a dark milk chocolate color.) Remove from heat and transfer to a bowl. Measure 11/2 cups and return that amount to Dutch oven.  Serves 6 to 8