Over the past week or so I have been very back and forth. One day I will feel ready to go and conquer the day, and the next I will feel exhausted and ill, either in body or mind, and it’s lucky if I make the bed. It’s kind of tiring, but I am still, trying to move forward.
Lately, I have been working to get hired on as a Food Service Assistant Substitute for the Boise School District. So basically, when someone calls in sick or goes on vacation, I would get a call to fill in for them. It’s the base job that you have to sign up for first, and then you can move upwards as positions become available. I am excited to be able to work with kids and food!
Today I have for you a delicious recipe, it is so light and fresh it might just be the thing that gets me back on my feet for the rest of this week. I got this recipe from the blog Mel’s Kitchen Cafe and it is so good! Let me also share with you some information about the “Mother Grain”: Quinoa (pronounced Keen-wa)which is featured in this recipe. Quinoa is also a super grain. Though it is not a true grain, its small seeds are treated as such. It is gluten-free and therefore prefect for those who have wheat allergies (Sarah!). Also, it is perfect for those who are Vegan or Vegetarian, because the seeds form a complete protein, with all of the essential amino acids, and they also contain important vitamins and minerals as well as carbohydrates and fat! Talk about an awesome seed! Quinoa can be found in most super markets, but I like to get it in the bulk foods area of Winco (my favorite store).
Black Bean and Sweet Corn Quinoa Salad
1 medium Yellow Onion, chopped
2 cloves Garlic, minced
3/4 cup uncooked Quinoa, rinsed
1-1/2 cups Chicken or Vegetable Broth
2 tsp ground Cumin
1/4 tsp Cayenne Pepper
1/2 tsp Salt
1/2 tsp freshly ground Black Pepper
1 cup frozen Sweet Corn
2 (15-ounce) cans Black Beans, drained and rinsed
1/2 cup Cilantro, chopped
1-In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
2-Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
3-Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!
I hope that you find this as delicious as we did! It’s perfect as a side dish or you could serve it with grilled chicken or pork or along with any mexican themed dish we also really liked it with asian dishes. It’s good with almost anything!
Plums are Purple, and Snickers are Sweet,
From my family to yours…
And here’s hoping that your week has been more productive than mine!