Taking a break from all the adoption conversation to post a What's for dinner post. I have discovered that when I am stressed I lose my appetite...well, that's not strictly true. I develop quite the appetite for chocolate and crisps but regular food, as in anything that needs to be cooked, I have no appetite for. Perhaps I could say that I lose my appetite for cooking. Luckily enough, I still really love to cook for other people and having a chance to take a side to a pot luck has been a great way to ease myself back into the kitchen.
I made this as part of a meal that we put together to celebrate J's mum's retirement. Quinoa can sometimes be bland, but this recipe that I found on dailyhomemade was a wonderful discovery. Full of flavor. We ate this cold as a side with BBQ and ate the leftovers warm for dinner the next day. I think I might have even enjoyed the leftovers better, the flavors had had more time to blend together.
Southwest Chipotle Quinoa Salad
2 cups vegetable or chicken broth
1 cup quinoa
1 Tbsp. Olive oil
1/8 cup red wine vinegar
Zest and juice from one lime
1 tsp. cumin
1/2 tsp. chipotle chili powder
1 can (15 oz.) black beans, rinsed and drained
1 1/2 cups corn
1 red pepper, chopped
1/2 cup diced red onion
Handful cilantro, chopped
Rinse quinoa with water. Place broth and quinoa in a saucepan over medium-high heat. Cook at a low boil for 15-20 minutes. turn off heat, cover with lid and let sit until ready to use.
To make dressing: combine olive oil, red wine vinegar, lime zest and juice, cumin and chipotle powder.
Toss cooked quinoa with dressing and remaining ingredients. Stir to combine. Serve warm or cold