by David Cohen

The Passionate Vegetable 

By Suzanne Landry  • Health Inspired Publishing • $29.95

Vegetables are often relegated to the side of meat, fish or poultry, but chef and educator, Suzanne Landry, takes these garden gems and turns them into delicious and flavorable entrees unto themselves.  The Passionate Vegetable is full of  recipes that fit any type of lifestyle diet, from vegan and vegetarian, to meat-eaters. 

For over 30 years Suzanne has educated people on how eating a variety of vegetables is the best path to optimal health. Focusing on the connection between food and healing, Suzanne has created a trove of  fresh enticing dishes, which not only make the most of seasonal produce from your local farmers markets or community garden, but enables even the unskilled home cook to create tasty, healthy, and well-balanced meals. Always a crowd pleased, Suzanne is happy to shares her favorite recipe with PINK!

California Fiesta Quinoa Salad 
(Serves 6)
1 cup quinoa, uncooked  
2 cups water 
¼  tsp sea salt
¾  cup chopped medium tomato  
¼  cup chopped celery  
½  cup seeded and chopped cucumber 
½  cup chopped scallions 
½  cup of cleaned and chopped fresh cilantro 
½ cup fresh or frozen blanched corn 
½  cup of rinsed and drained cooked black beans  
¼  cup of pitted and diced black olives. Kalamata olives are the best!

1/3 cup extra-virgin olive oil •1 tsp of hot red pepper flakes or more to taste)
2 Tbs red wine vinegar or ¼ cup lemon juice • ½  tsp sea salt
  • Boil 2 cups water and add salt. Thoroughly rinse quinoa in strainer. Place in boiling water, cover, and reduce heat to medium-low. Cook for 20 minutes or until grain is fluffed and water is absorbed.  Remove from pot into a large bowl and allow to cool before adding vegetables.
  • Slice tomatoes into ½-inch slabs and remove most of the seeds.  Then cut tomatoes into sticks and crosswise into ½-inch cubes. This will give you evenly sized tomato pieces that won’t get mushy if the salad isn’t eaten right away. 
  • Cut celery by slicing down the rib in the center of the stalk. If the stalk is large you might want to cut it in thirds. Then cut crosswise into ½-inch pieces.
  • Slice cucumber lengthwise into 4 strips and then remove center seeds. Chop these strips into ½-inch pieces. Remove root ends of scallions and cross chop into ¼-inch pieces. Toss cooled quinoa with all remaining vegetables, beans, and olives.
  • Mix vinegar, oil, hot pepper flakes, and salt together. Toss lightly with salad. Refrigerate for an hour before serving. This will last 5 days in the refrigerator.  

Serving Suggestions: 
My favorite way of enjoying this as a leftover is in scrambled eggs!  Just before the eggs set hard, I add ¼ cup or so of this salad and give it a stir.  Very yummy breakfast!


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