Summer Salad

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.

Quinoa Salad

Ingredients
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

Dressing
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!

Good For YOU!

Good morning, Kitschies!!  Another new week is upon us.  How did *that* happen?  I can barely remember things that happened last week.  One thing I *do* remember is that my hubs told me I should take a break (it's a good thing) and escape for a little while.  So...I'm taking Mason and we're going on a road trip!  We're headed "home" to visit my parents (and the rest of the family) later this week.  We usually don't do spur of the moment things like this, but for this, we're making an exception.  My mom has ALS and the annual fundraiser walk is this Saturday, October 1st.  The last time I made it out for the walk, Nate was 2, the same age as Mason is now, so it's time to do it again!  I'm so excited!!  I am not, however, looking forward to the drive, but we'll survive.  Somehow. 

I have a great, easy, healthy recipe for you today.

About a year ago, my bestie's MIL told me about quinoa (pronounced keen-wah).  Quinoa is one of those "super foods" you never hear about.  It's a grain that is super-high in fiber (14 grams per 3.5 oz), no cholesterol and relatively low in carbs.  And it tastes good, too!  Sound too good to be true?  It isn't - and here's a great recipe for proof.

Quinoa & Black Beans
1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, peeled & minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp ground cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 oz) cans black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
 
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. 

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. 

NOTES:  I'm not a big fan of cilantro, so I left it out.  I don't think it was missing anything without it.

The hubs and I loved this and it was good even as leftovers.  The kids?  They ate it but I could tell it wasn't one of their favorites.  One time not long after making this, Nate proclaimed: "I love quinoa!" but then quickly responded with: "Wait.  What's quinoa?"  When I reminded him what it was, he was very fast to correct himself.  LOL  

So...if you want a quick, good-for-you meal, grab that quinoa!  I'm not sure of the availability, but I got mine at Sunflower Market (a whole foods kind of store).

Hang in there - Monday is going to be over before you know it!