tapas: (Default)
Ingredients

1 cup uncooked quinoa
1 can of black beans, rinsed
1 cup of sweet corn (use frozen or canned, or if you’re super fancy, scrape kernels off a fresh cob)
2 whole citrus fruits, diced (grapefruit tastes lovely, but you can use any citrus, like oranges or clementines)
1 large avocado chopped
1 bell pepper diced (preferably red)
1 half bunch of kale destemmed and chopped
1 half bunch of cilantro chopped
1/2 red onion diced (to help with the sharpness of the onion, dice at the beginning of throwing everything together, and soak in cold water. throw it in towards the end.)

Dressing:
The juice of 3 limes
2 tsp of cumin
big pinch of sea salt
2 tbs of olive oil

1. Bring quinoa to boil with 2 cups of water and a pinch of salt.
2. Cover and let simmer for about 15 minutes or untils it fluffs easily with a fork, and all the water is absorbed.
3. Let the quinoa cool while you prepare everything else.
4. Combine beans, corn, citrus, avocado, bell pepper, kale, cilantro and onion in a large bowl. Toss all together.
5. Whisk the ingredients for the dressing.
6. Add the quinoa to the bowl and pour in the dressing, tossing everything together to combine. Enjoy!!!

(Courtesy of Paste magazine blog.)

Harina

Mar. 16th, 2012 09:55 pm
tapas: (Default)
4 C water
1 C corn meal

Bring 3 C water to a boil. Meanwhile, mix 1 C corn meal with the remaining 1 C cold water. Stir corn meal mixture into boiling water. Lower heat to a simmer & cover. Cook five minutes, stirring occasionally. Add garlic or onion powder with corn meal if desired. Stir in egg or cheese at the end if desired. For maximum authentic nostalgia value for F, serve with ketchup. (C appears to prefer hers with ketchup too.)

Profile

tapas: (Default)
tapas

November 2015

S M T W T F S
1234567
891011121314
15 161718192021
22232425262728
2930     

Syndicate

RSS Atom

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags

No cut tags