By Addie Provenzano
Last month, Whole Foods Market hosted an event for our lovely Cooking Matters Seattle volunteers! It was the sunniest and warmest day of the year, so thank you to all the volunteers who came out, played games, and ate with us. Our program relies on the generosity of volunteers to keep the classes running smoothly. These kind individuals donate their time and energy for anything from laundry to teaching nutrition lessons. Thank you for your help, patience, and openness to grow with the program.
Thank you Whole Foods Market for organizing this meaningful event.
Quinoa Salad with Chicken, Apples, Hazelnuts, and Spinach
Makes 4 servings
1 teaspoon olive or canola oil
Salt and pepper
1 pound boneless, skinless chicken breasts
2 cups low-sodium vegetable stock or water
1 cup dried quinoa
1 cup unsweetened applesauce
Juice of 2 lemons
2 teaspoons Dijon mustard
4 tablespoons chopped chives
3 ounces fresh spinach leaves
2 large apples (such as Gala, Fuji, or Pink Lady), cored and chopped into bite-size pieces
¼ cup finely chopped toasted hazelnuts
Start by cooking the chicken. Pour 1 teaspoon oil into a large nonstick skillet and heat over medium heat. Season chicken lightly on both sides with salt and pepper. Place chicken in skillet and cook until lightly browned, about 2 minutes. Flip chicken, cover skillet with a tight-fitting lid, and reduce heat to low. Cook chicken for 10 minutes without lifting the lid. After 10 minutes, turn heat off and let covered skillet sit undisturbed for another 10 minutes. Remove lid and let chicken cool slightly.
While chicken cooks, make the quinoa. In a medium saucepan, heat the vegetable stock on high until it boils. Add the quinoa and stir well. Bring the quinoa to a boil, then reduce heat to low and cover the saucepan. Cook until quinoa is tender and all the liquid has been absorbed, about 15 minutes.
While the quinoa cooks, make the lemon dressing. In a large serving bowl, whisk together the applesauce, lemon juice, Dijon mustard, chopped chives, pepper, and salt. Add the spinach leaves and apple pieces to the bowl, and toss with the dressing. When quinoa is tender but still hot, pour it over the spinach and apples, and toss several times to wilt the spinach. Cut the chicken into bite-size pieces and stir into quinoa mixture. Sprinkle the salad with hazelnuts and serve warm.
Roasted Red Pepper-Walnut Spread
Makes 1-1/2 cups
1 (8 ounce) jar roasted piquillo peppers, rinsed and drained
½ cup chopped walnuts, toasted
¼ cup whole-wheat panko breadcrumbs, toasted
2 teaspoons date paste
4 garlic cloves, peeled
Juice of 1 lemon
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dried red pepper flakes
½ teaspoon freshly ground black pepper
Place all ingredients in a blender or food processor, and process into a smooth paste. Cover and refrigerate for up to 4 days.
Spanish-Style White Bean Dip with Smoked Paprika and Parsley
Makes 1-1/4 cups
1 (15-ounce can) cannellini beans, drained
1-1/2 tablespoons fresh orange juice
1 large garlic clove, peeled
1 teaspoon smoked paprika
¼ teaspoon dried red pepper flakes
2 tablespoons chopped parsley
1 teaspoon grated orange peel
Place all ingredients except the parsley and orange zest in a blender or food processor, and process into a smooth paste. Stir in parsley by hand, and top dip with orange zest. Cover and refrigerate for up to 4 days.