I’m feeling quite guilty about the prolonged absence from my blog, but after several eventful months I’m back! Let’s see – since I last posted I changed jobs, moved and got married. Quite crazy I must say! Now that I’m settling back into a routine, I’m back in the kitchen and focusing on new dishes with a healthy twist.
This lazy Sunday afternoon I assembled a vegetable, quinoa salad. It’s perfect for a light lunch or side dish. There are 3 components – quinoa, dressing and vegetables. Lime and vinegar brighten up the dressing and crunchy peppers add a nice texture. Check this recipe out!
3/4 cups quinoa (red or golden)
1 1/2 teaspoon extra virgin olive oil
1 teaspoon ground cumin
1 1/4 cup water
Directions: Rinse the quinoa and drain. Heat olive oil in a saucepan and toast the quinoa for about 8 minutes. Add the cumin and toast for another 3 minutes. Add 1 1/4 cups of water to the quinoa and bring to a boil. Cover and reduce to a simmer. Cook for 15-20 minutes until the water is absorbed and quinoa is tender. Remove from heat and remove lid.
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/4 cup fresh lime juice
1 teaspoon finely chopped jalapeño pepper (remove seeds)
1 minced garlic clove
1/2 teaspoon garlic salt
1/4 teaspoon of black pepper
Directions: Make a quick dressing. Whisk olive oil, vinegar, lime juice, pepper, garlic, salt and pepper in a large bowl. And warm quinoa to dressing and stir to coat. Set aside.
1/2 cup corn
3/4 cup diced red pepper
3/4 cup quartered cherry tomatoes
1/3 cup sliced scallions
1/4 cup chopped cilantro
1/2 cup black beans
drizzle of olive oil and red wine vinegar
Directions: Mix the above ingredients and add to the cooled quinoa mixture. Let rest at room temperature or in the refrigerator for at least a couple hours for the flavors to meld.