Giada's Feel Good Food (20 page)

for the quinoa:
In a medium saucepan, bring the quinoa, chicken broth, salt, and lemon zest to a boil over medium-high heat. Reduce the heat, cover the pan, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to cool for 10 minutes.

for the dressing:
In a small bowl, whisk together the oil, agave, lime juice, vinegar, cumin, salt, and pepper until smooth.

In a serving bowl, combine the quinoa, black beans, hominy, and cilantro. Add the dressing and toss until coated. Serve warm or at room temperature.

The smoked paprika dressing makes this dish. I would put that dressing on everything if I could! The couscous absorbs it and becomes a beautiful terra-cotta color with great depth of flavor. Crunchy fresh veggies are a nice contrast in this hearty salad, which is good at room temperature or chilled.
serves 6

for the dressing:
In a small bowl, whisk together the olive oil, vinegar, smoked paprika, salt, and pepper until smooth.

for the couscous:
In a large saucepan, heat the olive oil over medium-high heat. Add the couscous and cook, stirring frequently, until the couscous is golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Uncover and set aside to cool slightly.

for the salad:
In a large bowl, mix together the tomatoes, bell peppers, spinach, parsley, mint, almonds, and feta. Add the couscous and the dressing. Toss until all the ingredients are coated.

I love the vibrant citrus flavor of ceviche and how it plumps up the texture of fresh fish. This is a great light weekend lunch when I am having the girls over. A sprinkling of crushed tortilla chips adds a bit of crunch and pizzazz.
serves 4

for the ceviche:
In an 8-inch square glass or ceramic baking dish, mix together the halibut, lemon zest, lemon juice, lime juice, salt, and pepper. Cover the dish and refrigerate for 3 hours, stirring once during that time.

for the salad:
In a medium bowl, mix together the olive oil, lime juice, agave, salt, and pepper until smooth. Add the avocado, tomatoes, scallions, jalapeño, and parsley. Toss until coated.

Divide the salad among 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with the crumbled tortilla chips before serving.

This is my Asian spin on a pasta salad, loaded with crunchy vegetables, though instead of a peanut dressing I go for an almond one. The longer this salad sits in the fridge, the longer the flavors blend, the more the noodles soak up the dressing, and the better it all becomes. If you haven't tried buckwheat, it's a nutty whole grain that makes chewy noodles; if you are gluten-free, make sure to find a brand that's 100 percent buckwheat.
serves 4

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook, stirring occasionally, until tender but still firm to the bite, 4 to 5 minutes. Rinse well in cold water, drain, and put in a serving bowl.

for the dressing:
In a blender, combine the almond butter, soy sauce, olive oil, lime juice, sesame oil, 2 tablespoons water, the honey, ginger, and wasabi paste. Blend until smooth.

for the salad:
Pour the dressing over the pasta. Add the cabbage, bell pepper, scallions, cucumber, and almonds. Toss until all of the ingredients are coated. Garnish with the sesame seeds and serve.