Good morning, Kitschies! I hope you had a good weekend and didn't melt in the heat. It's been super hot and there's no rain in sight. I'm really hoping we get some good monsoons this summer, but it's not looking like that so far.
ANYway...I've been trying to eat healthier (yes, I know you've heard that from me before), but this time I'm serious. I kinda have to eat better because junk in = junk out. You're probably tired of hearing me talk about it, but derby kicks my ass...in a good way. I can practice day in and day out, but until I get my eating under control, I'm not going to see the changes I want/need to see. So, as a way to keep on top of it, I went on a "healthy" recipe hunt. You usually think healthy = tasteless (at least I do), but I did my best to make sure what I found was good for you AND tastes good, too. This is the first recipe I tried.
1 cup uncooked quinoa
1 cup feta
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained
Red bell pepper, diced
Spinach, handful, chopped small
Red onion, a few rings, diced small
1/2 cup fresh lime juice
3 Tbsp red wine vinegar
1/4 cup olive oil
1/4 tsp Cayenne powder (more or less, depending on preference)
1 Tbsp cumin
1/2 tsp salt
Pepper to taste
Cook quinoa. To cook quinoa bring 1 1/4 cup water or chicken broth to a boil (basically the ratio is 1 part quinoa to 1.25 part liquid). Add 1 Cup rinsed quinoa, give it a good stir, reduce heat to low and let it simmer for about 30-35 minutes**
While your quinoa is simmering, make up your dressing by whisking together all dressing ingredients. In a separate bowl add black beans (rinsed, drained), corn (rinsed, drained), diced pepper, spinach and red onion.
Once quinoa is done cooking and has cooled, add it to the other ingredients. Pour dressing over everything. Mix up. Enjoy!
NOTES: I didn't use fresh limes - I just use the prepared juice. Next time I think I'll use a bit less cumin - it was a bit strong for my taste. And...it didn't take anywhere near 30 minutes to cook the quinoa...maybe 15-20 minutes. I didn't use all the dressing but kept the remaining dressing for a marinade - I think it'll be great on chicken.
So colorful! I really, really like this, which is good because the hubs...notsomuch. And the kids? I didn't even ask them to try it because my previous quinoa recipe didn't go over so well with them.
I have been eating on this over the weekend and it's definitely better the second day - all the flavors have had a chance to marry together. I described this to my sister and she said it sounded like Greek salad, which I think is a good description. Kind of a southwest Greek salad!
It's shaping up to be a busy week, so take it easy and enjoy some great summer food! Oh...and I promise to get my blog background changed soon - though it's nice to think of winter when it's so flippin' hot out!