Sadly enough, I don’t have a pie recipe to share today in honor of Pi Day. I don’t even have a recipe for something that could be stretched and twisted to somewhat fit the “pie” category – no pizzas, no savory pies, not even a breakfast pastry. I apologize for that. I also don’t have anything festive lined up for St. Patrick’s Day – I know, I know, I’m really slacking with these food-related holidays. I’ll try to get my act together.
Today is also National Registered Dietitian Day, though, and I can stretch and twist this “Happy Salad” to fit that holiday. I mean, just look at the title of the recipe – what RD wouldn’t love a salad that is described as “happy?” It also happens to taste great, and I think that even regular people – not just us uppity dietitians/dietitians-to-be – would love it. It’s simple, and the flavors are clean and distinguishable. The cilantro is bold, and the tomatoes would have shined if I had made this dish in a more seasonable month (as in, not the dead of winter when I really shouldn’t even be buying tomatoes at all unless they’re canned). I replaced the quinoa with millet, another fantastic grain, and it imparted a slightly chewier texture to the meal that quinoa wouldn’t have, and I liked that. Two ingredients you shouldn’t be shy with – the spinach, and the olive oil drizzled over at the end. The olive oil in particular adds this rich depth – the bites with the oil drizzle were definitely the best, in my opinion.
I want to keep this short because you know I’ll be back knocking on your virtual blog feed door tomorrow with a 30 Minute Thursday post, but I hope that wherever you are, the weather is gorgeous, your day is enjoyable, and you’re treating yourself to something at least as delicious as this salad.
One Year Ago: Chicken, Artichoke & Sundried Tomato Pie
Two Years Ago: Beef and Orange Stir-Fry with Cranberry Wild Rice
Two Years Ago: Beef and Orange Stir-Fry with Cranberry Wild Rice
Pie Recipes, since I didn’t make one special for you today: Blondie Brownie Candy Pie, Chicken, Artichoke & Sundried Tomato Pie
Jenna’s Happy Salad, adapted from Aggie’s Kitchen
Yield: 4 servings
The Ingredients
1 cup uncooked millet
15 ounces black beans (drained and rinsed if canned)
4-6 cups fresh spinach leaves
2 tomatoes, chopped
1 large cucumber, chopped
¼ cup chopped cilantro
lemon juice and olive oil, for drizzling
The Method
Place the millet along with 4 cups water in a sauce pot and cover to bring to a boil. Reduce to a simmer and cook for approximately 25 minutes, until the millet has absorbed virtually all of the water. Add the black beans to the pot for the last 5 minutes. Remove from the heat and, optionally, allow to cool to room temperature.
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