Minou put a link to this as a reply to this post, but it deserves to have a post of its own.
Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing (serves 4-6)
- 1 cup dry quinoa, rinsed
- 1 tbsp olive oil or coconut oil
- 1 3/4 cup water
- 1 can black beans, drained and rinsed
- 1 avocado, chopped into chunks
- handful cherry tomatoes, quartered
- 1/2 red onion, diced
- 1 small clove garlic, minced
- 1 red bell pepper, chopped into chunks
- small handful cilantro, diced
- 1 limes, juiced
- 1/2 tsp cumin
- 1/2 tbsp olive oil
- salt, to taste
- Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
- While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
- When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
- Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold beer.
Thanks!!! Y’all are amazin’
Dinner Tonight: “Caprese” (click to embiggen)
Cherry Tomatoes, Silken Tofu, Shiso, Sesame Vinaigrette
I hate the use of scare quotes on menus. Usually because they’re completely unnecessary. It’ll say something like “coffee” and then go on to describe something that in no way deviates from the usual coffee with which we’re all familiar. Drives me nuts.
This time, though, I guess it makes sense. This is out of the Momofuku cookbook. I suppose the tomatoes are consistent, but everything else is flipped. Tofu for the mozzarella; shiso for the basil; sesame oil for olive oil. I grew the tomatoes, so that’s rowdy.
And, while the flavors are different, it accomplishes the same thing as a traditional caprese, if that makes any sense. I guess that’s the point.
Also, it’s a gorgeous dish.
Black and Blue Steak Salad with Asparagus and Red Peppers
Tender gilled steak in a salad with grilled asparagus, red peppers and onions in a balsamic vinaigrette topped with a tangy blue cheese.