Whew! We are back in business! If you have stopped by in the last few days, you may have been met with a server down error or — HORRORS a blank screen. We were in the process of trying to speed things up to enhance user experience and ran into a few speed bumps on the way. If you left a comment and thought I was ignoring you, please accept my sincere apologies. Since I got my beloved iPad I have been doing a really good job of getting back to people right away to help answer questions. Unfortunately, during the transition I was not able to access the part of the site that allowed me to respond to comments. I had planned a graphic overhaul for next month but now I’m a little scared…. J
Anyway, back to food!
Since I read Quinoa 365, its really encouraged me to think about cooking quinoa in lots of new ways. For instance, this awesome quinoa risotto. I know that some of you probably get bored with my add lots of garlic and goat cheese renditions of quinoa. This recipe is a complete deviation of anything I have ever tried with quinoa, and I must say it was really yummy. I actually made everything but the quinoa early in the day and tasted it with just the beans and it was awesome. Sans quinoa, it would a perfect The 4-Hour Body recipe. (Love the book, Tim rocks, but don’t think I could give up my quinoa – even for 20lbs a month! (What would I write about?) That said after reading the book I believe the slow carb diet works and picked up tips that I think will help me with my weight loss efforts!)
Monterey Jack Quinoa Salad
1 cup of quinoa, rinsed
2 cups of plum tomatoes, diced
1/3 cup capers, rinsed and drain
½ onion, finely diced
½ cup pickled banana peppers, chopped
¼ cup fresh parsley, chopped in a herb grinder
2 cups navy beans, drained
1 T apple cider vinegar
1 T red wine vinegar
1 T extra-virgin olive oil
½ tsp oregano
¼ teaspoon sea salt
4 cloves garlic, minced
2 to 6 ounces of Monterey Jack Cheese, cubed (amount depending on health goals)
1/3 cup pine nuts, toasted
1. Combine quinoa with 1 ¾ cup of broth or water. Bring to a boil. Reduce the heat to low and allow to simmer for 15 minutes. Remove from heat and allow to sit covered for another 5 minutes. Cool.
2. Combine tomatoes, capers, onion, banana peppers, parsley and navy beans in a bowl.
3. Make dressing by combining vinegars, olive oil, oregano, sea salt and garlic.
4. Combine quinoa, bean mixture and Monterrey jack cheese. Toss with dressing. Top with pine nuts and serve!