Wednesday, January 25, 2012

Quinoa Salad

Tonight, we had a perfectly ripe avocado, so I needed a dish that would take advantage of that. The White Bean Smash with Broccoli over Polenta got postponed until a night where produce doesn't matter.

(white bean smash - blonde some garlic in a pan in olive oil. add 4 cups white beans, 2lb tomato product of some sort and cook until thick and stew-like. smash with bottom of jam jar or potato masher to help thicken the whole thing.)

Tonight's quinoa salad was mostly a product of planning enabling inertia. I often have a jar of cooked grains in the fridge to be used as the base for any number of dishes. Tonight, a jar of quinoa turned into a cold grain salad.

We also often have chopped peppers in the fridge. This makes last minute dinners, salads, burritos, etc MUCH easier.

Soo... dinner:

4 cups cooked quinoa
1 can drained corn - we never have canned corn in the house, but this came from a pantry cleanout elsewhere.
1 can black beans
1 can chick peas
1/2 small onion, finely diced
1 cucumber, finely diced
1.5 cups chopped peppers

dressed with a dressing made on the fly. the general idea is:
1/2 cup red wine vinegar
1/8 cup olive oil
1/8 cup dijon mustard
1/8 tsp smoked spanish paprika
1 tbs maple syrup
2 cloves garlic, minced
1/4 cup orange juice

stir, serve. add chopped avocado to the top.

Makes a good six servings and keeps well in the fridge.

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