While tweaking/rearranging the pantry, I came across a bag of quinoa and a box of quinoa--both from Trader Joe"s. Since they didn't just hop into the pantry on their own, I must have purchased them. Hmm, we rarely use quinoa. Why not? I can't explain the omission. I will say that this salad has encouraged me to look at more recipes for the ancient grain. It was delicious. I happened on the recipe while browsing through the June/July issue of Fine Cooking. What was on hand (or wasn't) necessitated a few changes in the recipe. The original recipe calls for the addition of grilled shrimp. That would certainly dress up the dish!
Now, to search out recipes to use up some of the three bottles of fish sauce (one bottle is small--my Thai friend calls it "purse size").
Have a great weekend!!
Quinoa Salad inspired by Fine Cooking Magazine
1 cup white quinoa, rinsed
2 Tbsp olive oil
3 Tbsp fresh lime juice
1 Tbsp lime zest
2 medium cloves of garlic finely minced
1 heaping tsp ground cumin
1/2 tsp dried oregano
Salt and freshly ground pepper to taste
1 cup fresh corn kernels
1 15-oz can black beans drained and rinsed
10-12 mixed grape/cherry tomatoes halved and/or quartered
6 scallions including an inch of green, thinly sliced
1. Cook the quinoa according to package directions.
2. Combine the olive oil lime juice, lime zest, garlic, cumin, oregano, salt and pepper. Whisk until combined.
3. In a large bowl, combine the quinoa, corn, beans, tomatoes and scallions. Add the dressing and stir well.
4. Refrigerate for at least two hours before serving.