Recipe contest #1 – Quin-whaaa??

4

September 20, 2012 by Emily Pergament

So tonight, we made our first dish for the dip contest, Black Bean, Red Pepper, Corn and Quinoa Salad. This one can be served cold, and the instructions didn’t look too difficult, so I thought it would be a good choice to make on a weeknight and still leave enough time to watch my Thursday night Fox programming. Also, it’s healthy enough to eat for dinner.

Anyway, I didn’t even know what quinoa looked like when I was looking for it at the grocery store. I ended up having to go to the health food specialty store across the street, because the regular grocery store didn’t have it. I had never eaten it, and now I can’t get enough. This dip is great.

And it made so much!

It smelled good while we were making it, it’s healthy, very fresh tasting, easy to make, and I’m sitting here taking heaping Tostito Scoops-ful of it. And I don’t feel guilty at all.

Let’s see how it stacks up against the competition.

Edit – Rob is on his third bowlful right now.

——————————————–

Black Bean, Red Pepper, Corn and Quinoa Salad

Submitted by Addie, a simplified version adapted from an old cookbook.

!/2 cup quinoa, rinsed in cold water and drained
1cup     water
¼ tsp    ground cumin
¼ tsp    salt
2tbsp    olive oil
2tbsp    lime juice
1 cup    salsa

15oz can black beans, rinsed and drained

15oz can corn, rinsed and drained

1 small red pepper, cored, seeded and chopped (about ½ cup)

scallions, finely chopped (about ¼ cup)

½ cup chopped cilantro

  1. Bring water to a boil in a medium sized saucepan. Add cumin and quinoa, reduce heat, cover and simmer for 15 minutes until all the liquid is absorbed. Remove from heat and let stand covered for 5 minutes; fluff with a fork.
  2. While quinoa is cooking, whisk together the olive oil and lime juice in a large bowl.  Add the salsa. Stir in the black beans, corn, red pepper, scallions and cilantro. Fold in the quinoa.
  3. Add salt, pepper and hot sauce to taste.*

Addie’s comments: Great as a side dish, a dip for tortilla chips or in wraps. Keeps for days. Serve chilled or at room temperature. Enjoy!

-Emily

*We added hot sauce.

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4 thoughts on “Recipe contest #1 – Quin-whaaa??

  1. Becky says:

    Ooh, that does sound good. I think I will try it, too. Thanks for posting the recipe.

  2. Mark says:

    Clearly a worthy foe. Does look pretty good.

  3. Jennifer says:

    That looks good and healthy and I like everything in it. And I like that it can be repurposed into a wrap for another day, Will be trying this!

  4. A. Moser says:

    YAY ADDIE

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