Day 220 -- More Clinton Recipes -- Part Two

And here are the last three recipes from Clinton's vegan lunch.  I'm going to try the quinoa right away.  It sounds really yummy!  All recipes are from this article on the AARP website.

Spiced and Herbed Quinoa With Green Onions
Serves 4

1 cup quinoa
2 cups vegetable stock or water
1/2 cup hothouse cucumber, diced
1/2 cup tomato, diced
2 tablespoons red onion, diced
2 green onions, thinly sliced
2 tablespoons chopped cilantro
1 teaspoon chopped jalapeño
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice

1. In a small pot, combine the quinoa and stock (or water) and bring to a boil. Reduce the heat to a simmer and cover. Cook for 10 to 15 minutes or until the liquid has been absorbed. Let cool completely.
2. In a large bowl, combine the quinoa with the remaining ingredients. Toss to mix thoroughly. Serve chilled.

Snow Pea Salad
Serves 4

5 ounces snow peas, strings and tips removed, cut diagonally
2 ounces bean sprouts
1/4 medium red bell pepper, julienned
1 tablespoon soy sauce
2 teaspoons sesame oil
1 tablespoon sesame seeds, toasted
Salt, to taste

1. Blanch snow peas in boiling water for 8 to 10 seconds, then shock quickly in ice water. Pat dry.
2. In a medium bowl, combine the snow peas, bean sprouts and red pepper. Toss with the soy sauce, sesame oil and sesame seeds. Season to taste with salt. Serve chilled.

Garlicky Hummus With Raw Vegetable Batons
Serves 4
1 bulb garlic, roasted
Extra-virgin olive oil
8 ounces chickpeas, cooked
2 tablespoons tahini paste
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
Salt, to taste
Raw vegetables for dipping (carrots, red bell pepper, haricots verts, hothouse cucumber, fennel, pencil asparagus)

1. Cut 1/2 inch off the top of the garlic bulb. Place on a 9-inch square of foil. Drizzle with olive oil. Close the foil around the garlic and roast at 350° F about 40 to 50 minutes, until soft. Squeeze the garlic out of 3 cloves. Save the remainder of the bulb for other uses.
2. Combine the cooked chickpeas, roasted garlic and remaining hummus ingredients in a food processor and blend until smooth. Adjust the consistency of the hummus with a little water. Season to taste with salt.
3. Cut the dipping vegetables into batons (1/4-inch french fry shape). Lightly blanch the haricots verts and pencil asparagus and shock in ice water. Serve chilled.