A huge thank you to all you attended the Heart Health workshop on Saturday March 23rd. I appreciated discussion and questions regarding the material presented. We always have an interesting and inquiring group of people, and it was encouraging to see men attending and supporting their health and their partners. We had a lot of food, and some fun with preparation!
The pasta and legume salad was a hit, so I’ve included the recipe here. The Beet and Cucumber Salad is in Eat Away Illness, and the Cashew Cheese Loaf, Jack Cheese, and Dahl are in Cook Your Way to Health.
Chickpea Pasta Protein Salad
1 cup chickpea rotini pasta
1 cup quinoa spiral pasta
2 cups carrots, diced
1 cup chopped kale or greens (may use frozen)
6 green onions, chopped
1/4 cup Tamari soy sauce
2 T. brown rice vinegar
2 T. toasted sesame oil
pinch unrefined sea salt
2 T. toasted sesame seeds.
Variation: use 1 cup cooked white beans instead of chickpea rotini, and add with step 3.
- Cook chickpea rotini for 9 minutes, rinse, and drain and set aside.
- Cook quinoa spirals with chopped carrots until el dente, approximately 5 minutes.
- Add chopped greens (and beans if using) and return to boil, remove from heat and drain.
- Add green onions and chickpea rotini and combine.
- Make dressing and combine with salad.
- Sprinkle with sesame seeds and serve warm or room temperature.
Note: Today I heard that one participant made this salad with lentils instead of the rotini. Any legume will enhance the amino acid balance of this salad. The picture below is with white beans rather than rotini.
To your heart health;