Mexican inspired quinoa
I hope that I am not the only one during the spring and summer who slows down on posting. To me this time of year is meant to be enjoyed outside not spent inside trying to be creative or screwing around with Photoshop.
I really hit a creative wall today as I sit here sipping coffee staring outside at a perfect 70 degree sunny morning. This also is bringing back bad memories of parents yelling at me to do my homework before I can outside and play. Grr…..I do not like these repressed memories resurfacing so I am going to click publish and run outside with reckless abandonment. Ok reckless abandonment is not true because I have to remove weeds, water the garden, and trim back a few plants. However, I still feel rebellious.
If I could find any creativity I would have touched on these points:
- quinoa is extremely healthy
- quinoa is a great carrier of all flavors
- new farmer’s market in town is open and I am excited to check it out
- I have not posted any grilling recipes because I am still trying to dial in a couple experiments or what I have been doing is not blog worthy. However, relax they are still getting a good workout and I hope to have another run of grilling posts next week.
For this recipe you will need:
- 1 cup quinoa
- 2 cups either stock or water (I used chicken stock)
- 1 can of black beans drained
- 1 can of fire roasted or other diced tomatoes drained (you could use fresh too if you are lucky enough to find fresh tomatoes that do not resemble rotted death at the grocery store).
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- 1 poblano pepper roasted and diced
- 1 jalapeno pepper roasted and diced
- 2 cloves of garlic diced
- 1/2 of an onion diced
- 2 teaspoons of lime juice
- 1 tablespoon of extra virgin olive oil
- Kosher salt and black pepper
You really want to pay attention to these steps because it is very difficult dish to make:
- Cook the quinoa in the stock till it has absorbed all the liquid
- Take a large bowl and toss all the ingredients together
- Taste and adjust
What a great recipe. You will not be the only person whose posts slow down during the spring/summer. I’m still cooking up a store during that time, but it’s mostly things we throw on the grill. I’ll make a few desserts to take to parties and cookouts, but lots of them will be tried and true recipes that have been blogged about already. So don’t feel bad about not posting so much. All of us that have busy lifes and back yard life to attend to understand.
This weekend I’m having a little cookout on Sunday, so Saturday will be spent finally planting the veggies and sprucing up the yard.
Hope you enjoy your long weekend Jeff.
I have been ‘out to lunch’ lately as well so I am glad I am not the only one…
Slacker…
I think it is a good idea to take a break from the computer sometimes. I try to that, and spend more time in the garden.
I love Quinoa, and making this often as my husband really love it. Your salad has lots of flavor with cumin and coriander in there.
Cheers,
elra
blacks beans, tomatoes, peppers, and cilantro are components of most of my favorite foods. throw in some quinoa and it not only becomes more healthy, but it becomes more tasty too. nicely done, my good man.
Nice, healthy dish. This is a good way to keep some of us on track as we move into the fatty food weekend!
It’s funny, but since I’m a teacher, I actually post more in the summer..all that free time!
I’m sorry, I’ll still expect weekly posts from everyone.
hehehe, kidding, of course! Remember–when you’re running around with wild abandon, don’t be doing it with scissors. You’ll take someone’s eye out.
This quinoa looks exactly like something that’s been kicking around in my head. And you’ve done all of the legwork for me, so thanks! It looks and sounds fantastic.
i’m guilty of that too… things have been quite hectic around here since the summer break of my kids started last april… but what the heck, i’m enjoying the break too…
thanks for sharing this, this is really something new for me… 
We love quinoa, such a wonderful grain. Looks tasty!
I always start to write a blog entry with a nice, idealistic overview of what I want to write and it never comes out as eloquently as it does it my head. And I always leave things out. Always.
I LOVE quinoa. And quinoa salads. With black beans. I’ve made a pretty good one with sweet potato and/or butternut squash, but I wil have to try this.
quinoa is an awesome carrier of flavors indeed.
love this.
time off from blogging is always needed
I was just thinking this morning that I would eschew the computer and go outside for once…as you can see, I’m obviously at my computer, so I’ve failed in that mission.
I’ve never tried Quinoa before. If I can search it out I’ll give your salad a go because it looks beautiful and fresh.
It looks tasty - you know I love the Mexican flavors in this dish. I really need to use more quinoa - it’s so hearty, healthy and delicious.
I confess, I’ve NEVER tried quinoa. That must change though!
I bet this had a really bold flavor with those peppers and lime juice. It looks great!
I love all of the flavors here! It looks perfect.
Finally, a way to prepare quinoa that makes me want to run to the store immediately! I’m a huge fan of mexican food and this looks fantastic.
After a slight fiasco where I felt like Old Mother Hubbard, looked in my cupboard and found that I had no black beans…this was a wonderful throw-together-cause-I-have-better-things-to-do-than-be-a-kitchen-slave recipe. And even better the next day for lunch. Thanks!
*Sigh* I’d eat more quinoa if it didn’t disagree with me the way it does. I’ve never quite figured out why that is. Nice flavor combo you have that would go with most things.
I am always making quinoa and black bean salads like this. They are nice and quick and tasty and healthy!
This recipe looks just sssssoooo great! And so healthy!