Arugula, Watermelon, and Feta Salad (Recipe #150) and Quinoa with Black Beans and Cilantro (Recipe #151)

I made these two recipes last night when we had neighbors over for dinner. They both went very well with the Stubbs-marinated flank steak that Pres grilled on the Big Green Egg. I loved both of these recipes!

Arugula, Watermelon, and Feta Salad
From Ina Garten via FoodNetwork.com


For the vinaigrette:

* 1/4 cup freshly squeezed orange juice
* 1/4 cup freshly squeezed lemon juice (2 lemons)
* 1/4 cup minced shallots (1 large)
* 1 tablespoon honey
* 1/2 cup good olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 6 cups baby arugula, washed and spun dry
* 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
* 12 ounces good feta cheese, 1/2-inch diced
* 1 cup (4 ounces) whole fresh mint leaves, julienned


Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Quinoa with Black Beans and Cilantro
From Bon Appétit via Epicurious.com


1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa,* rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
11/2 cups water
1 15-ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese (optional)
* A grain with a delicate flavor and a texture similar to that of couscous; available at natural foods stores
preparation

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.