Mayan Supper Salad Recipes

MAYAN SUPPER SALAD

Steps:

• In medium saucepan, combine quinoa and 2 cups water. Bring to boil, reduce heat to low and simmer 15 minutes or until all liquid is absorbed. Fluff with fork and place aside to cool.
• ASSEMBLY:.
• Combine cooled quinoa, corn, 1 tbls juice, pineapple, scallions and oil. Season with salt and pepper to taste.
• In separate bowl, combine garlic, beans, tomato, 1 tbls juice, cilantro and 1/4 cup sunflower seeds.
• TO SERVE:.
• Spread bean mixture onto a serving platter and mound the quinoa on top.
• Garnish with additional sunflower seeds.
• Arrange wedges of lemon or lime around edges.

MAYAN CITRUS SALSA (XEC) WITH RED SNAPPER

Steps:

• Heat oven to 450 degrees F.
• Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, chopped habanero, and salt.
• Put oil in a nonstick or cast-iron skillet over medium-high heat. A minute later, add fish, skin-side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with Mayan citrus salsa (xec), immediately.

MAYAN COUSCOUS

Steps:

• Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.
• While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Serve warm or allow to cool.

SUPPER SALAD

Steps:

• Wash and dry each tomato.
• Remove a small slice from the top of each tomato and carefully scoop out the inside.
• Set the empty tomatoes aside.
• Chop the pulp and place in a medium-sized bowl.
• Mix in all the other ingredients and fill the empty tomatoes with this mixture.
• Sprinkle with paprika.
• Serve on lettuce.

MAYA'S PERFECT PESTO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
• Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

SPICY MONGOLIAN BEEF SALAD

Steps:

• For dressing, whisk together first 7 ingredients., Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan., Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.