Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A bright and cheerful salad to herald the warmer months ahead

Emily Ho



JewishWorldReview.com | Quinoa and black beans are pillars of my pantry. In summer, I toss them into a satisfying, protein-packed salad with ripe tomatoes. At this time of year, however, I replace the tomatoes with something just as refreshing yet more seasonally appropriate: vibrant, juicy oranges.


A quinoa and black bean salad makes an easy, wholesome lunch or a good side for supper. Gluten-free and vegetarian- and vegan-friendly, it's also an ideal dish to share at potlucks and other gatherings.


QUINOA AND BLACK BEAN SALAD WITH CITRUS-CORIANDER DRESSING

SERVES: 4-6


  • 1 cup uncooked quinoa (any color), rinsed and drained .
  • 2 cups water
  • 2 large oranges
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon honey or agave nectar
  • 1/2 teaspoon coriander seeds, toasted and lightly crushed
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1/4 cup chopped cilantro
  • 1 1/2 cups (or 1 can) cooked black beans, rinsed and drained
  • 1/2 small red onion, thinly sliced
In addition to fresh orange segments, this quinoa and black bean salad has an orange-coriander dressing made with orange juice, orange zest, fresh coriander (cilantro) leaves and toasted coriander seeds. It brightens up the palate and is just the sort of comforting yet cheerful nourishment we crave this time of year.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.

Prepare oranges while quinoa is cooling. Finely grate the zest of one orange and set aside. Supreme both oranges (see note), reserving the juice (squeeze the orange membranes after segmenting), and set aside.

In a small bowl, whisk together orange zest, 3 tablespoons of orange juice, olive oil, apple cider vinegar, honey, coriander seeds, salt, a few cracks of pepper and chopped cilantro. Adjust seasonings if desired.

Place quinoa, black beans, onion and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.

Serve immediately or refrigerate until ready to serve.

Note: How to supreme a citrus fruit

Supreming is of dividing a citrus fruit into its segments, removing the skin, pith, membranes and seeds. You can use this method to cut any citrus: oranges, grapefruits, even lemons.

Equipment: a small, sharp paring knife and a cutting board

1. Slice a little off the top and bottom. This gives you a stable cutting surface and will also make it easier to trim away the rest of the peel.

2. Trim away the skin and pith. You can use any knife you feel comfortable with for this step. Start at the top and slice downward following the curve of the fruit. Try to cut away all of the skin and the pith without also taking too much of the fruit. It's advisable to err on the side of caution and then go back afterward to trim up spots that you missed.

3. Cut into one of the segments. Use a paring knife for this step and have a bowl ready to catch the citrus juices. Slip the knife between one of the segments and the connective membrane. Cut until you reach the middle of the orange, but don't cut through any of the membrane. Go slowly and keep your fingers out of the way!

4. Scoop out the segment. Use a scooping motion to turn the knife back on itself, hook under the bottom edge of the citrus segment, and pry it away. The side that is still attached to a membrane will peel away, leaving you with a perfect wedge.

5. Repeat with all the other segments. The first segment is always the hardest to get out; the rest are a lot easier.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

(Emily Ho is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: kitchn@apartmenttherapy.com.)




© 2013, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.

Quantcast