Wednesday, May 2, 2012

Mexican Quinoa Salad, Websites, and Yes and Yes

In keeping with the "It's almost Cinco de Mayo" theme, let's do something vegetarian, shall we?  How about a Mexican Quinoa Salad?

Black bean and corn quinoa salad
We have discussed this before, but I love quinoa.  It is an ancient cereal grain that has found a great deal of popularity in the last couple of years.  It is really easy to prepare and is kind of like rice or cous cous, but not.  ((Wow.  That was helpful.))

What you need for four servings:
1 cup quinoa
2 cups water
1 can of black beans
1 large or 2 small ears of corn
3 green onions
2 tomatoes
1 jalapeno
A handful of cilantro
Balsamic vinegar

What to do:

Start by rinsing the quinoa in a very, very, very fine colander in cold water.  It has a bitter outer coating that needs to be washed off.  Drain it as much as possible and then add it to a small pot with two cups of water.  Bring it to a boil, uncovered and then simmer it covered for 10-15 minutes or until the water is absorbed.

The start

If you are using fresh corn on the cob, boil the water for that as well and then cook it for approximately 8 minutes.  ((If you are using stuff from a can or that is frozen, well, I can't help you.  I'm boycotting.))

While that is cooking, drain and rinse your black beans.  Chop up your tomato, removing the seeds.  Chop the green onions, jalapeno, and the cilantro.

Throw everything ((the black beans, the corn that you have taken off the cob, the tomatoes, the onion, the jalapeno, and the cilantro)) into a large bowl and mix it around.  Add about 2 tablespoons of balsamic vinegar ((maybe more, maybe less; I like more...)), a hearty squeeze of lime, and a few cracks of salt.  Stir it around again.    

So pretty

By about now, your quinoa should be finished.

The end

Add the quinoa to your bowl and stir to combine.  Taste test and add more lime, salt, or whatever you may think it needs.

Refrigerate it for a couple of hours or overnight and serve.  

Nutritional Information:  Approximately 280 calories and 1 gram of fat per serving.  And full of protein and antioxidants and other good stuff too!  Yes!


That reminds me...  Yesterday, this little corner of the internet was linked to by Yes and Yes!  So exciting!  ((Waves vigorously at new people!))  

The rest of yesterday was spent working on my website for my other ventures...  It is still in the works but I am really happy because like a three-year-old I DID IT ALL BY MYSELF.  There are some things to work out, photos to add, general crap I don't understand at all, but I'm pretty impressed that I got as far as I did with it.  I didn't have a temper tantrum ONCE.  I don't know who the hell I am anymore!  Anyway, I'm sure you will figure out the link so you can go check it out.  For the time being, I am leaving this blog here.  I feel like that way I can still be kind of profane and post stupid pictures and be kind of random without people who are looking for my culinary business getting scared off.  We shall see as time goes on though.  


  1. Quinoa is my all time favorite grain, next is Israeli couscous, followed by barley wheat...mmmmm

  2. I think I've said this before: quinoa is magic. I have a quinoa saffron pilaf recipe that I really, really like. It could probably be modified to be vegetarian, but I kinda like meat (chicken broth in this case).