Just in case you didn’t get the memo, this is crazy experiment week in the SSH home. I might even make one of those volcanos out of paper mache and see if I can make it erupt wine, which I think is much classier and way more of a wow-factor than some old champagne fountain. I’m thinking about loaning it out for weddings.
Once I realized the wine volcano might involve a little more time and effort than I was willing to devote, I just poured a glass the old-fashioned way (aka I dropped a straw in the bottle) and got to thinkin. I had quinoa on the brain, mostly due to the fact that I recently purchased an economy-sized bag, and then… an idea was born.
Every time I make quinoa, I try to think of ways to really make the flavor stand out. That’s the great thing about quinoa, it’s like a blank page waiting to be decorated with bright beautiful colors, and even if it looks a little crazy when you’re done, it’s your vision so it’s great. My vision (other than being a tad blurred at this point…maybe a straw was a tad much…) was to create a fiesta of salty, spicy and sweet. So like an artist (starving artist I might add) I began to paint my masterpiece.
Southwest Quinoa Salad
1 cup uncooked quinoa, prepared according to package
15 oz can black beans, drained & rinsed
15 oz can sweet yellow corn, drained & rinsed
1 red bell pepper, diced
1 yellow pepper, diced
1/4 cup diced scallions
1 cup shelled edamame beans
1 whole avocado, diced
2 tbsp olive oil
Splash of apple cider vinegar
1 tsp ground cumin
juice from 1/2 a lime
1 tbsp cilantro paste (or fresh)
Salt & Pepper
Salad mix for serving
To prepare dressing: In a small bowl, whisk together olive oil, vinegar, cumin, lime juice, cilantro and a pinch of salt and pepper.
Combine all other ingredients in a large bowl and toss with dressing. Serve on a bed of lettuce mixed with fresh herbs. Toss with a drizzle more olive oil if desired.
Oh em gee. Not to brag but I’m pretty much a culinary genius. Ok, maybe not a genius but I got mad quinoa skills. Eat this for lunch. Or dinner. Or every day for the rest of your life if you want, but just eat it. And while you do, I’ll be cleaning the sauvignon blanc off the floor from my failed volcano experiment. I think I’ll stick to quinoa.