"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Quinoa salad, by Shelly Frohardt, is from Recipes We Love to Make,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 tsp canola oil 1 onion 3 cloves garlic 3/4 cup uncooked quinoa 1 1/2 cups veg broth (I used chicken broth) 1 tsp cumin 1/4 tsp cayenne pepper (I omitted this) salt and pepper to taste 1 cup frozen corn kernels 2 15 oz cans black, rinsed and drained 1/2 cup fresh cilantro
Heat oil in medium saucepan over medium heat. Stir in onion and garlic (I also added a red pepper) and saute until lightly brown.
Mix quinoa into saucepan and cover with vegetable or chicken broth. Season with cumin, cayenne pepper, salt and pepper. Bring mixture to boil. Cover and reduce heat and simmer 20 minutes.
Stir frozen corn into saucepan and continue to simmer 5 minutes until heated through. Mix in black beans and cinantro.
Serve or store in the frig and serve cold. I think this tastes better the second day. Makes great leftovers.
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