Makes 4 - 6 servings
1 small bundle of carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
1 butternut squash peeled and chopped
1 large red onion, chopped
2 tbsps olive oil
1 tsp kosher salt
1/2 tsp dried thyme
1/4 tsp ground black pepper
1 cup quinoa, rinsed
2 cups of water
3 tbsps olive oil
3 tbsps balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
1 clove of garlic, crushed
To make the vegetables
Preheat the oven to 400 degrees. Line a baking sheet with foil. Toss the vegetables with the olive oil, salt, thyme, and pepper. Arrange the vegetables on a single layer on the baking sheet and bake for 40 minutes until fork tender, turning once halfway through.
To make the quinoa
In a medium saucepan, add the quinoa to salted water. Bring to a boil. Reduce heat, cover and simmer for 12-14 minutes until the quinoa is cooked through. Fluff with a fork.
To make the dressing
Whisk it all together
To assemble the salad
Mix the dressing and the quinoa. Add the vegetables and toss to combine.
3 cups dried bean such as pinto, scarlet, black, Anasazi or white Northern
2 springs of epazote, fresh or dried (optional)
9 cups low-sodium chicken broth or water (add more liquid if you like soupier beans)
1 tbsp olive oil or lard
1 cup chopped onion
5 cloves garlic, minced
1 tsp salt
2 tsp cumin
1 chopped tomato
Rinse beans, cover with water, and soak overnight or for at least 6 hours. Discard water and rinse beans again. Place beans and epazote in a pot with 9 cups of low-sodium chicken broth or water and simmer for 1 1/2 to 2 hours. Liquid should cover just about one inch above the beans.
While the beans are cooking, heat the oil or lard in a saucepan. Add the onions first and saute until soft, then add the garlic and saute for 5 minutes. Add the onion, tomato, and garlic mixture to the pot of beans while they are cooking.
Important: Wait until the beans are soft before adding salty or acidic foods, or else the beans will not soften.