I have a thing for colorful food. I mean, look at that picture. The red, yellow, black, and green contrasted against the tan – how could you not want to eat it? Beautiful? Check. Healthy? Check check. It’s perfect. Well, hopefully my coworkers agree because this is my contribution to salad/soup group this week. We’ll find out tomorrow.
You know what helps add color to all my foods? Balanced meals. While running my first 5k today (more like a run/walk, but hey, I finished. baby steps), I was talking to my coworker about food (per usual) and realized that I’m really funny about the composition of my meals. For every meal that I eat I need a protein, a carb, and some sort of vegetable or fruit. Every one. I think in terms of this when I go to the grocery store – ok I have my meat, now I need rice/pasta/bread.. ok… now I need a vegetable that is a different color than the other two… ok. Done.
Some times this results in cheese, crackers, a seasoned avocado, and some salami. A meal doesn’t feel complete without having all three elements – like I know I’ll still be hungry if I’m missing something. And it doesnt look right to me if I dont have a bunch of different colors. Does that make sense? Surprisingly this started way before I took pictures of some of my meals. I did read an article in Food and Wine magazine that said the best way to add nutrients to your meal is to add colors. But I think it’s my mom’s influence (Happy Mothers day!). She’s always been very good about a balanced meal with healthy colorful foods too.
Quinoa is one of those ingredients that was unfamiliar to me before soup/salad group. It’s been popping up everywhere in my food magazines so I thought I’d give it a try. Now let me just say that I had absolutely no idea how to cook it. I saw the instructions list on epicurious and that seemed ok, but I didnt really feel like steaming the quinoa (and I dont have a sieve to cook with). So I googled around for a bit and found that I could use my rice cooker. I’m sure it would have been ‘fluffier” if I steamed it, but I liked it this way. The salad dressing, beans, corn, and bell pepper breaks the grains up nicely on its own.
p.s. I have quite an exciting week ahead. Started off today with my first 5k race in Somerville, Tuesday some of my coworkers and I are going to a Red Sox game , Thursday I’m cruising the Boston Harbor on the VinoVoyage, and last, but most certainly not least, I’m going to New York City for the weekend!! Oh, the endless food possibilities! I think it’s safe to say that I’m looking forward to Monday (and I dont say that very often).
Black Bean Quinoa Salad
adapted from Gourmet
Ingredients:
1 1/2 c quinoa
1 can black beans
1 can whole kernel corn
1 red bell pepper, finely chopped
1/2 jalapeño chile, minced (remove the seeds for milder flavor)
1/4 c fresh cilantro, roughly chopped
For dressing:
5 tbs fresh lime juice
1 tsp salt
2 tsp ground cumin
1/2 cup olive oil
1 tsp dried thyme
2 tsp dried oregano
1/2 tsp paprika
1 tbs Sherry vinegar (or red-wine vinegar), or to taste
To make in a rice cooker (this is how I made it):
1. Rise the quinoa thoroughly in warm water until the water runs clear, 4-6 times.
2. Place the quinoa in the rice maker with the water and turn on the rice maker, about 20 minutes.
3. After the rice cooker has turned off, place a towel over the rice maker and under the lid after it is done cooking for 5-10 minutes. This will help make the quinoa fluffier.
To make on a stove (instructions from epicurious):
1. Bring a pot of salted water to a boil and cook quinoa for 10 minutes.
2. Drain quinoa and rinse under cold water.
3. Place a sieve over a pot of boiling water covered with a kitchen towel and lid, and steam quinoa until fluffy for approximately 10 minutes.
While waiting for quinoa to cook, wisk the dressing ingredients together in a small bowl. Once quinoa is finished, transfer to a large bowl. Add corn, beans, dressing, and cilantro. Mix well.
This can be made a day ahead and stored in the refrigerator.
I’ll have to try this recipe- we just love quinoa. I make sushi with it instead of rice. When I make my quinoa- I just make it in a pot 1 part quinoa to to parts quinoa. By the way, I am exactly the same when it comes to preparing meals. Meat- carb- veg.
Thanks Jen! I never would have thought to try quinoa for sushi – I may have to try that.
You and cooking = a-dorable. Keep at it and I’ll stay tuned foodie.
Thanks – maybe I’ll have to send you cookies some day 🙂
My husband made this salad last week and we have been eating it with every meal since. It seems to go with everything, fish, chicken. I even take cold spoonful right from the frig. My first time for Quinoa. Our nutricianist says its one of the “perfect” foods. The recipe is fabulous. Thanks for sharing.
I’m happy to hear you enjoyed it!
Pulling down the recipe for “Black Bean Quinoa Salad” again. Dave is making it tonight. He’s going to add left over chicken to it and wrap it up in whole wheat tortillas…
Can’t wait 🙂
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