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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quinoa salad Recipe

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This recipe for Quinoa salad is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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