Week 31--Tomatoes

Is there anything better than home-grown tomatoes?  I highly doubt it.  Every Summer I look forward to them, their sweetness and intense flavor.  Surely nothing like what you find in a supermarket, even though they are available year round. Tomatoes are consumed in almost every nation around the world but they are said to have originated in South America and spread by the Spaniards during colonization.

Tomatoes contain lycopene, one of the most powerful natural antioxidants.  In some studies, lycopene, especially in cooked tomatoes has been found to help prevent prostate cancer.  Lycopene has also been shown to improve the skin's ability to protect against harmful UV rays.  A study done by researchers at Manchester and Newcastle universities revealed that tomato can protect against sunburn and help keeping the skin looking youthful (Side note:  Before I ever knew of sunblock my mother used tomato juice on our skin and hair).

Lycopene has also been shown to protect against oxidative damage in many epidemiological and experimental studies.  In addition to its antioxidant activity, other metabolic effects of lycopene have also been demonstrated. Tomato consumption has been associated with decreased risk of breast cancer, head and neck cancers, and might be strongly protective against neurodegenerative diseases.  Tomatoes and tomato sauces and puree are said to help lower urinary tract symptoms.  Tomato consumption might be beneficial for reducing cardiovascular risk associated with type 2 diabetes. Pasta anyone? (Source:  http://en.wikipedia.org/wiki/Tomato)

On to the food.  This week I prepare for you a Red Bean and Quinoa "Ceviche."  Here is what you will need:

Ingredients


4 cups cooked quinoa
4 cups cooked red beans (please don't use cans.  Fresh beans are so much better!)
6 to 8 scallions finely sliced (whites and light green parts only)
1/4 cup chopped cilantro
6 tomatoes, seeded and finely chopped

Dressing
2 avocados, peeled and seeds removed
1 jalapeno chili
Juice of 2 limes
3 to 4 garlic cloves
1TB cumin
1tsp paprika
salt and pepper to taste

Directions


1. In a food processor mix all dressing ingredients and pulse until smooth.
2. In a large container mix quinoa, beans, scallions, cilantro and tomatoes.  Pour dressing on top and mix well.  Season with salt and pepper to taste.
3. Refrigerate for at least one hour or overnight.
4. Enjoy!

Note:  My ipad doesn't have a very good camera.  The salad is bright and colorful with a hit of green color to it.  This picture doesn't reflect its appeal.  Hope you enjoy it!