Quinoa Salad

 Super easy and similar to Tabouli, Quinoa Salad is a delicious, nutritious and satisfying summer meal. Quinoa is actually the seeds from a variety of plant that is loosely related to spinach called: Goosefoot. Quinoa contains essential amino acids and has a surprisingly high protein content (12-18%). Be certain to prepare your Quinoa according to the package directions. Quinoa contains saponins that can make it taste bitter if not washed thoroughly prior to cooking. Some brands of Quinoa come pre-washed, so simply follow the directions on your package of Quinoa. If you pruchase bulk Quinoa - I would wash it prior to cooking.
In a large bowl combine:
2 Cups Quinoa cooked according to package directions (see above) in 4 cups Water and cooled slightly.
1 English Cucumber - washed and diced
1 Sweet Red Pepper - washed and diced
1 bunch Red Radishes - washed and diced
1 bunch Flat Parsley - washed and finely chopped
1 bunch Fresh Mint - washed and finely chopped
Dressing:
Sprinkle the Quinoa and vegetables with:
1/3 C Olive Oil
Juice of 1 Lemon
Kosher Salt to taste.
Serve Chilled.

Potato stuffed Naan Bread (aloo naan)

 Aloo Naan
Dough:
In a large bowl combine:
3/4 warm water
2 T soy milk
1 t dry yeast
1 t sugar
1 pinch of baking soda
let sit until bubbly (5 minutes or so)
add:
2T olive oil or ghee (obviously not vegan....)
1 C unbleached white whole wheat flour (or AP flour)
whisk well and let bubbly for about 15 minutes then stir in:
1 C more flour
When you can no longer stir in the flour - knead the resulting dough until smooth (roughly 5 minutes).
Set the dough aside and go light your grill - I used a charcoal grill and waited about 2 minutes before baking.

Filling:
2 boiled potatoes mashed slightly
Handful of frozen or fresh spinach
Saute in:
4T olive oil or ghee
1T ground cumin
1t course black pepper
pinch of Kosher salt
heat thoroughly and set aside, once cool add 1/2 bunch chopped cilantro.

Method: Make these one at a time (you can have 2 cooking on the grill at once - but prepare them one at a time)
Take roughly 1/6 of the dough and pat into a disk shape - set it on the counter and top with a heaping tablespoon of the potato filling, fold over and pinch edges together - now ...carefully with oiled hands....pat between your palms until you have a circle about 6" across....run to the grill and set that bad boy on the grate. close the lid. go make another one etc etc
These should cook about 5 minutes on each side BUT be careful depending on your coals, they can burn very quickly. After approx. 5 minutes use tongs and carefully pick up the naan and flip it over. Cook for another 5 minutes and remove from heat. Repeat until all your dough is used up. Remember keep your hands generously coated with ghee or olive oil when flattening your naan. The oil also keeps the bread from sticking. Serve with cucumber soy raita and chutneys or enjoy plain.