I figured it was about time that I opened up my Whitewater Cooks cookbook and tried a new recipe, so I decided to make one of their salads for lunches at work this week. It has a bundle of veggies, quinoa and black beans so it's a really nice, all in one meal. Based on the ingredients I thought the flavours might be a bit overwhelming, but they all melded together very nicely and had a nice warm flavouring even though the salad was cold. I've included the recipe below (altered a wee bit based on what was in my pantry).
Ingredients
- 1 cup quinoa uncooked
- 1 tbsp olive oil
- 1 tsp paprika
- 2 cups water
- 1 tsp salt
- 1 can of black beans, rinsed and drained
- 2 cups frozen corn (or fresh if it's in season)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 red peppers, diced
- 1 large tomato, diced
- 1 fresh chile, seeds removed and chopped very finely
- 2 tbsp fresh parsley, chopped
- 2 tsp cilantro, chopped
- 1/4 cup fresh lemon juice
- 2 dashes salt
- Fresh ground pepper to taste
Heat 1 tbsp of the oil in a saucepan over low heat, add the paprika and stir for about 1 minute, being careful not to burn the paprika. Add the quinoa, water and salt. Cover and bring to a boil, then reduce heat to low, cook for 15 minutes, and then let sit on turned off element for another 5 minutes. In a skillet, heat the remaining oil and sauté the onions, garlic, cumin and coriander until the onions are translucent. Stir in the red peppers, chile and cilantro. Sauté for another 5 minutes. In a large bowl, combine the quinoa and sautéed vegetables and chill for approximately 15 minutes. Stir in the corn, black beans, tomatoes, parsley, lemon juice, salt and pepper. Makes approximately 6 servings.
No comments:
Post a Comment