such pretty colors
juicing the lime. she thought it said two limes instead of two tablespoons. thank goodness she only used one lime or we would have been making some faces
the final result. it was actually pretty tasty.
goofing around. poor girlie all bloated from being on prednisone forever. praying that someday soon she gets better and never gets sick again…but that’s another post.
my daughter who is a veggie girl decided for the first time to cook dinner for us. she’s helped me before with baking but this was her first “all by herself” dinner she has made. she found a recipe for a quinoa salad. I wasn’t sure what it was but to be supportive I agreed to try it. it was actually very good. i was a bit scared by the quinoa because i have never had it before. everything she did turned out top notch. she just might have a talent for this cooking thing. think i may have to hand the kitchen over to her.
heres the recipe directly from the website:
the only difference is that she omitted the cheese to make it vegan and added 2 bell peppers
- 1 cup uncooked quinoa, well rinsed
- 1/2 teaspoon salt
- 2 cups water
- 1/3 cup diced red onion
- 2 Tbsp lime juice
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
- 3 medium tomatoes, seeded and cut into chunks
- 1 green & 1 yellow bell pepper
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped cilantro, including tender stems, packed
- 3 Tbsp olive oil
1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
2 While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.
3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature.
Yield: Serves 4-6.