Blissful Bites (32 page)

1 cup quinoa, rinsed

1
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cups filtered water

Pinch sea salt and black pepper

3 Persian cucumbers, diced

1 large tomato, chopped (or 1 cup cherry tomatoes, halved)

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cup dried apricots

Handful chopped mint and parsley, to taste

1 teaspoon coriander

1 teaspoon cumin

1 small lemon, zested and juiced

1 small lime, zested and juiced

Red wine vinegar, to taste

Dash olive oil

Season to taste

Place quinoa, water, and pinch of sea salt in a medium pot and bring to a boil. Cover, reduce to simmer, and cook for 20 minutes. Fluff with a fork, then place in a large bowl and fold in the rest of ingredients. Let sit for 15 minutes to let flavors meld. Season with sea salt as needed.

• Makes 4 to 6 servings

This rice dish is simple and fast and reminds me of a rice dish served at Casa de Luz, my favorite macrobiotic café in Austin, Texas.

1 cup brown basmati rice, washed and drained

2 cups filtered water

Pinch sea salt

2 teaspoons lemon zest

1 tablespoon lemon juice

1 bay leaf

1 cup frozen peas, defrosted

2 tablespoons finely chopped fresh parsley

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cup pumpkin seeds, toasted

In a medium saucepan, combine the first six ingredients. Bring to a boil, cover, and simmer for 40 minutes, or until all water has been absorbed. Turn heat off, and let rice sit, undisturbed for five minutes. Stir in peas and parsley gently with a fork and remove bay leaf. Serve garnished with pumpkin seeds.

blissful variation

After the polenta sets, cut into 1-inch slices and pan-fry until golden brown on both sides.

 

blissful suggestion

Make a napoleon by layering polenta slices with blanched vegetables and
fire-roasted tomato sauce
, on page 129 drizzled with
basil-cashew cheeze sauce
, on page 127.