Rainbow Quinoa Salad

Since it is summer and bloody hot in my house, I am finding ways to make a healthy, fulfilling dinner, without using much of the stove top or the oven. It's quite a challenge if you're like me and get tired of eating the same thing over and over again. I can handle eating a salad two or three times a week, but after that, I don't want to see lettuce until the next week. I am like this with everything, and it drives my partner crazy. But, I am picky. And opinionated. And extremely stubborn. So when I started cooking with quinoa more, I thought this would be a great dish and it would include all the colours of the rainbow. 

I love corn. And I love black beans, and I think they are delicious together. Something about corn reminds me of the summer, and I enjoy it so much. It's sweet, crunchy, and delicious. And don't you worry, this is 100% organic corn, so need to worry about GMOs in my food. I don't usually have time to soak beans over night and then cook them when I am ready. Not that I don't have time, let me rephrase that: I don't remember doing this vital step. So I used canned beans, but I do rinse them as well as boil them so that people don't get gassy. Other than that and the quinoa, nothing needs to be cooked. 

Quinoa and I met just recently, and we fell in love. It's such a simple little grain but it is so filling and filled with fiber, something I need very much. And, it cooks just like rice so it doesn't take a long time.

The one thing I really like about this salad is all the colour from all the vegetables. You can add whatever vegetables you want to this mix, but I like the way I have it listed below. It's crisp, sweet, sour, and light. The sauce that goes on this is delicious as well, with the dash of lime and cumin, it adds a nice little summery kick to it.

And I love that I can use a lot of avocados, because they are just so delicious and good for you. 

The sauce is simple: olive oil, cumin, salt and pepper to taste, and lime juice. It's a great summer sauce and adds to the lightness of this salad. I really appreciate that part of this. And the quinoa just soaks it up, which makes a huge difference the next day because the flavours have really mixed together.

This is a great dish to take to a BBQ because it makes so much! I also tend to cook up more quinoa because I like to save some and make a breakfast dish in it the next morning so I get a good, complete breakfast.

Rainbow Quinoa Salad
Serves: A LOT!

2 c. un-cooked quinoa
1 red onion
1/2 each of: green, red, yellow, and orange bell pepper
1 32oz. black beans (the large one, which may not be 32, but not the 15 oz.)
1 15oz. corn kernels
1 container of cherry tomatoes, or any other small tomatoes
1 tbs. vinegar
1-2 avocados (your choice on how much avocado you want. I personally think more is better)

For Sauce:
1/2 c. olive oil
1 container of lime juice
1 tbs. cumin (or more to taste)
salt and pepper to taste

Wash two cups of quinoa thoroughly, removing any sand or dirt crumbles you might find. Bring 4 cups of water to a boil and add quinoa. Bring down to a simmer, place the lid on the pot, and let cook for 20 minutes, undisturbed (much like rice).

Meanwhile, rinse black beans and corn, and also cook in a pot with water for at least 5 minutes (you can not do this as well, but I have noticed that if you don't cook it for just a bit, you and your company may get some gas).

While everything is cooking, chop all the vegetables. I cube the avocado to small pieces so that it goes with the rest of the sizes. Once everything is chopped, place in a LARGE bowl with the tablespoon of vinegar.

Strain the beans and corn and rise with cold water. Add to the bowl with the vegetables. Once quinoa is done cooking, let cool for 20 minutes. Add to vegetable mixture and stir thoroughly, making sure that there are no clumps of quinoa.

Dressing: whisk all ingredients together. Taste and adjust seasoning as you see fit. I like it limey, so if you don't, add more olive oil to tame the lemon juice. I also like mine a bit cumin-y, so the tablespoon isn't too much, but if you want more, add more.

Add the dressing, and stir the salad well. I like mine to cool down before I eat it, as it is more summery that way, so I stick it in the fridge for 15-20 minutes, which also allows all the flavors to combine.

Enjoy!

Ginger Snaps

It's been awhile, I know. I could give you all my excuses, sure, but I don't want to. Instead, I will tell you I've been busy gardening and living life. Also, it has been so bloody hot in Flagstaff lately that the thought of turning on the oven is gut wrenching. We have a sunroom, right next to the kitchen, and lately that sun room has been hitting the triple digits, and the house itself is usually in the upper 80's. So, baking and cooking is something I try and keep to a minimum.

I made these cookies for my April book club meeting. Yes, I know... It's extremely nerdy to be in a book club, but I love books, and I love people who love books. And I love having a night every month where I can hang out with my friends and be nerdy. It's so much fun, and while we are still in the beginning of figuring out how these things work, I am enjoying it immensely. But yes, I have been holding this recipe for almost two months and I don't feel bad about it. And you'll forgive me as soon as you make them yourself. See that molasses colour up there? You know they are going to be delicious.

I think it is essential to always keep dry and wet ingredients separate. I don't think it's a good idea to just combine things in one bowl all at once and hope for the best. That's the thing with baking--it actually is like a chemistry--you have to measure things out perfectly, mix things properly, and keep liquids and dry ingredients separate until it is read to combine them.

These are the perfect cookies to take over to someone's house for tea. They are tender and soft right after you bake them, but they do tend to crisp up as they start really cooling down. Which is great to dip tea in! The tea moistens them all up, and then they just melt in your mouth. They were a hit at the book club get together, as well as home. My partner ate about 7 in one night, so you know they are good. I even enjoyed this one... just so I could take a picture of the texture on top and in the middle of these babies. It was pure torture. ;)

Ginger Snaps

Makes about 2 dozen cookies

1/4 c. organic vegetable shortening

1/4 c. granulated sugar, plus 2-4 tbs for rolling cookies in

2 tbs. light brown sugar

3 tbs. molasses

1/2 tsp. vanilla

1 c. Gluten-Free Flour Mixture

1/4 tsp. xantham gum

1/4 tsp. baking soda

1/2 tsp. cream of tartar

1/8 tsp. salt

1 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Preheat oven to 350 and line two baking sheets with parchment paper.

In a bowl of a stand-up mixer with the paddle attachment, combine the shortening and the 1/4 c. granulated sugar, mixing on medium speed until smooth and fluffy (1 min. or so). Add the brown sugar, molasses, and vanilla mixing thoroughly (2 mins. or so).

In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, cream of tartar, salt, ginger, cinnamon, and nutmeg.

Add the flour mixture to the shortening mixture and beat on low to combine, scraping down sides when necessary. 

Using your hands, roll teaspoon (I did slightly larger... maybe a tablespoon) size pieces of dough into balls. 

Pour the remaining sugar in a shallow bowl and roll the balls of dough in the sugar, making sure to evenly coat each cookie. 

Bake in the center rack for about 12 minutes, until puffy and they start to crack. Let cook on sheets before transferring them to a cooling rack.

Enjoy!