Cool Quinoa Salad

And ideal Salad for a hearty family meal or the buffet table, this medley of quinoa, broccoli, black beans and fresh dill counts on toasted pecans to add the finishing touch. Serve it warm, immediately after preparation, or chill and serve later.

4 cups water
2 cups quinoa
1 1/2 teaspoons salt
2 broccoli crowns, cut into small florets
1 1/2 cups frozen peas, thawed
1 (15 oz) can black beans, rinsed and drained
1 sweet onion, thinly sliced vertically
1 red bell pepper, diced
1 cup toasted pecan halves
2/3 cup chopped fresh dill weed
3 to 4 tablespoons organic canola oil
2 to 4 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium soy sauce
salt and freshly ground pepper

Combine the water, quinoa and salt in a 4-quart saucepan, cover and bring to a boil over high heat. Turn the heat down to low and steam for 15 to 20 minutes. Remove from the heat and let stand, covered for 10 minutes. Cool until just warm, then transfer to a large bowl.
Fill a 4- to 6-quart saucepan two-thirds full with water and bring to a boil. Add the broccoli florets, and when the water returns to a boil, blanch the broccoli for 1 minute. Dain in a stainer and rinse under cold water. Add the florets to the bowl with the cooked quinoa.
Add the remaining ingredients and season with salt and pepper. Serve immediately or thoroughly chill.

From the cookbook the Nut Gourmet by Zel Allen

Sunflower Corn Crackers

Very yummy, savory, simple crackers.

• 1 cup sunflower seeds, unsoaked
• 1 cup corn
• ¼ cup flax seeds
• ¼ tablespoon salt

I find that each cob of corn provides 1/2 cup of corn, so you will need at least 2 cobs. Soak the sunflower seeds (probably should take 12 hours or less.) Drain the sunflower seeds. (I use a jar and cheesecloth.) Use a food processor on the corn and soaked sunflower seeds. Mix all of the ingredients in a bowl. Dry in a dehydrator until crispy. Usually takes 24 hours. I like to make them thick, because they seem to taste better that way…. though they take longer to dry.

from the website www.goneraw.com

Broccoli with Cashews

This broccoli recipe was originally in Today's Diet & Nutrition magazine and called for the broccoli to be blanched. The ingredients looked good and inviting and we decided to make it raw. It's delicious and easy.

Makes 6 servings

1 large bunch broccoli (cut or pulled into smallish pieces)
1/3 cup vegan mayonnaise
3 table spoons red wine vinegar
2 tablespoons brown sugar
1/2 medium red onion, very thinly sliced
1/2 cup raw cashews
1/4 cup raisins (or dried cranberries or mix raisins and cranberries) [maybe be soaked, if you wish]
salt and freshly ground pepper to taste

Mix everything in a bowl and refrigerate. Flavors will mix if eaten the next day but this is great right away as well. Enjoy.