Cooking Class With a Holistic Nutritionist-Jodi Lynn DePriest

jodi cooking class

chop

Cooking With Jodi – 6/12/2016

This week Jodi featured vegetables of all shapes sizes and colors.  Spaghetti Squash, Cabbage, Green and Red Bell Peppers, Tarragon, Garlic, Black Beans, and more.  These classes are a great way to learn new ways to cook healthy and still make very tasty dishes.  In class today, Jodi made:

potato salad

                    Herb Potato Salad

cabbage salad

       Spaghetti Squash Chow Mein

 

 

      Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

quinoa salad

 

 

Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

Black Bean Lentil & Quinoa Salad

w/Cumin-Lime Dressing

Vegetarian, Gluten free, Vegan
Happily serves 6

quinoa salad

ALL ORGANIC INGREDIENTS

1 Cup dry lentils or Quinoa (or 1/2 Cup each)

2 Cup Black beans (if using canned, rinse well)

1 Red bell pepper

1/2 Red onion

3 Green onion stalks

1 Yellow Zucchini

Bunch of cilantro to taste, stems removed

 

Dressing

1/4 Cup Lime juice

2 TBSP Avocado or olive oil

1 tsp dijon or flavored mustard

1-2 Garlic cloves

1 tsp Cumin

1/2 tsp Oregano

1/8 tsp Himalayan Sea salt

Optional: chipotle powder, chili powder, pepper

Cook lentils according to package directions, leaving firm not mushy. Drain.

Cut or mince Galice, let sit 5 minutes.

While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

Add the dressing.  Add cilantro, and lightly toss.

Serve or chill covered in the fridge for at least an hour.