Third Class - Here's What Ruth is Feeding Us

Recipes from Ruth Wade

Red Quinoa Salad

2 cups red quinoa
2 ½ cups vegetable broth
1 cup golden raisins
2 teas. orange zest
1 cup scallions, sliced
¼ teas. ground cumin
½ cup brown rice vinegar
½ cup orange juice
1 cucumber, peeled, seeded and chopped

Rinse quinoa until it runs clear, bring vegetable broth to a boil, add the quinoa. Reduce heat to low and simmer the quinoa, covered for 20-25 minutes. Fluff with a fork and set aside to cool.
Once the quinoa is cooled, add raisins, orange zest, scallions, cumin, vinegar, orange juice and chopped cucumber. Toss everything gently and serve chilled (but not cold).


Pesto Primavera

1 cup water
2 tsp. cornstarch
2 tsp. instant vegetable bouillon cubes, slightly crushed
1Tbsp. olive oil
2 cloves garlic
8 oz. fresh asparagus, cut into 1 inch pieces
2 medium carrots, very thinly bias-sliced (1 cup)
6 oz. pea pods, halved
2/3 cup sliced almonds
¼ cup snipped fresh parsley or 1 Tbsp. dried parsley flakes
2 Tbsp. snipped fresh basil or 1 ½ tsp dried basil, crushed
¼ tsp pepper
6 oz linguine or other pasta, cooked (2 ½ cups)
1/3 cup grated Parmesan cheese

In a small bowl, stir together water, cornstarch, and bouillon granules; set aside. Preheat a wok over medium-high heat; add oil. Stir-fry garlic for 15 seconds. Add asparagus and carrots, stir-fry for 2 minutes. Add onion; stir-fry for 2 minutes more. Add pea pods, nuts, parsley, basil, and pepper. Stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetable mixture from wok.
Stir cornstarch mixture; add to wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return vegetable mixture to wok; toss to coat. Heat through. Spoon vegetable mixture atop pasta. Top with Parmesan cheese. Makes 4 servings.