Tuesday, October 21, 2008

vat of quinoa, and other good stuff

I'm trying to be good. I'm trying to eat healthier, with better ingredients, and more reasonable human-sized portions. Psychologically, mixing a bunch of stuff in a big vat makes me think that I'm still indulging, even if all the stuff is really good for you. I don't understand why this is true for me, but I'm not going to question what appears to be working. This is a classic example of a vat of healthy stuff that actually satisfies. Granted, I threw some sauteed rock shrimp with asparagus on top of it, and that went a long way toward satisfaction, but I ate it on its own for lunch the next day and it still did a pretty good job. Recipe after the jump.

1 cup quinoa
1 15-ounce can black beans, rinsed and drained
1 can corn, rinsed and drained
1/2 red onion, finely diced
2 small tomatoes, seeded and diced
1 jalapeno pepper, seeded and finely minced
1/2 cup cilantro, finely minced
juice of one lime
2 tbsp extra virgin olive oil
salt and pepper, to taste

Rinse the quinoa well and add to a scant two cups of boiling salted water. Boil for 15 minutes or until tender. When fully cooked, fluff with a fork to separate the grains. Toss the quinoa with the beans, corn, onion, tomato, jalapeno, and cilantro. In a small bowl, whisk together the lime juice, olive oil, and salt and pepper. Drizzle over the quinoa and toss to coat well. Serve at room temperature or chilled.

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