Southwest Quinoa Salad

Southwest Quinoa Salad | Cook it Pretty

My Dad is a nutritionist’s, personal trainer’s, and doctor’s dream. He follows instructions and has admirable levels of will power. Over the past several years, he has gradually lost weight and completely changed his lifestyle, all under professional guidance and with no extreme diets or fad exercise routines. He’s definitely the healthiest septuagenarian I know.

When I visit him in California, I benefit from all this because all I have to do is wake up and get dressed and I have a ride and a gym buddy every morning. We usually do some grocery shopping afterwards, for lots of fresh fruit and vegetables and the occasional pre-made dish from the Whole Foods salad bar. One day his favorite one of these, a quinoa salad with corn and black beans, was no longer available. It had become one of my faves as well, and I was disappointed to not see it in the fridge when I was home in June. I decided to recreate it myself, and Father’s Day seemed like just the occasion for it.

Southwest Quinoa Salad | Cook it Pretty

Shopping for produce in California is AN ABSOLUTE JOY. I never really appreciated this before moving to Dubai. The availability of local produce in California is exceptional, and the summer haul is hard to beat. I still come across some California fruits in Dubai, but it makes me sad to think about how long they must have been sitting on a boat to get here. Not exactly fresh from the farm. Not to mention the sticker shock of all the imported goods, and by imported goods I mean nearly everything.

Enter this fresh sweet corn from Northern California! I admit, it’s been a very long time since I’ve actually shucked corn and cut it off the cob myself. I tend to just keep frozen corn stocked and had convinced myself it “tastes the same.” NO it does not! The extra effort is definitely worth it. That said, of course you could still make this recipe with good ol’ frozen kernels.

Southwest Quinoa Salad | Cook it Pretty
I roasted the corn on a cookie sheet with a little olive oil, salt and pepper. This was definitely the star of the dish. Of course, the local avocados also helped. Lately it seems I don’t eat much without adding avocado to it. I can’t help it, I’m Californian. It’s what we do.

I made a pretty huge batch so that Dad (and I!) could enjoy the leftovers for the rest of the week. Good thing it was a hit, because we sure did have a lot of it! That day I served it as a side for some roasted salmon, along with some truly special heirloom carrots. It’s also great on its own for a light and healthy lunch (Dad-approved, vegan and gluten free, btw) and would be the perfect dish to bring to a summer BBQ. In Dubai we can only have winter BBQs, but you get the idea.

Southwest Quinoa Salad

Big Batch of Salad
2 cups uncooked white Quinoa
3 ears of Corn, cut off the cob
2 large Avocados, diced
1 red Bell Pepper, diced
1 medium Red Onion, diced
1 can Black Beans, rinsed
Handful Cilantro, chopped or cut with shears
Olive Oil
Salt & Pepper

For the Dressing
Juice from 2 Limes
1/3 cup Olive Oil
1 Tbs Honey
1/2 to 1 tsp Chili powder
Salt & Pepper to taste

NOTE: This is a big batch, but you can easily reduce amounts of everything if desired!

To cook the quinoa, bring the 2 cups of quinoa plus 4 cups of water to a boil in a sauce pan on the stove. (If you are cooking for fewer people, try 1 cup quinoa and 2 cups water. Just remember it’s always a 2:1 ratio of liquid to quinoa). As soon as it’s bubbling and boiling, cover and reduce the heat to low. Let cook for about 15 minutes, until all water is absorbed. Transfer to a large bowl and let cool for a bit before adding other ingredients, as the salad should be served room temp or slightly chilled.

Preheat the oven to 375F. Add corn kernels to a cookie sheet or shallow roasting pan and drizzle with olive oil, and a bit of salt and pepper, tossing to coat. Roast in the oven for about 15 minutes. Let cool.

Combine cooked quinoa with prepared vegetables, beans, and cilantro, adding the corn when it has cooled. In a separate bowl, whisk together ingredients for the dressing. Treat the given measurements as a guideline, adding more or less of what you like to suit your tastes. Skip the chili powder if you’re averse to spicy (like my Dad!). Taste it to make sure it’s not too tart or too spicy, and add a little more honey and/or salt and pepper if needed to balance out the flavor. Drizzle over the salad and lightly toss together.

If you want to garnish with some pretty avo slices like in the photo, this is how to do it:
Slice the avocado in half lengthwise and remove the pit. Gently peel off the skin, which should be easy if it’s ripe. Lay the avocado half flat-side down and slice lengthwise in narrow strips. Pick a few pretty bits to fan out and place on top of your salad so when you enter the party everyone says OOOOOOH briefly before eating it all and telling you how awesome you are.

Enjoy!

© Cook it Pretty 2016

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Call them Capsicums

Santa Fe Stuffed Peppers

Pinterest vs. Reality: Santa Fe Stuffed Peppers

Oh the joys of little differences living abroad. In Dubai, most produce is called by its British name. Therefore, bell pepper is capsicum, zucchini is courgette, and eggplant is aubergine. I can never remember to call cilantro coriander. My spellcheck doesn’t even understand courgette or aubergine.

So I suppose I’ve made Santa Fe Stuffed Capsicums, recipe from Skinnytaste. Skinnytaste is a fantastic source of inspiring recipes! This is a good one when you’re craving Mexican flavors but want to keep it lighter. It also yields a lot, and makes great leftovers.

Santa Fe Stuffed Capsicums

Capsicums and Coriander

I used to complain about how hard it is to cook for one, because I always had so much left over and felt like I was often wasting ingredients when they went bad before I could consume them all. I was missing the upside, which was that after I invested all the time in making a big meal, I was set with leftovers for a bit. Not so much now that I live with a hungry man. Now I hardly ever have leftovers and I feel like the food just goes so quickly!

Santa Fe Stuffed Capsicum

As long as there’s avocado…I shall be happy.

So I appreciate that this large batch recipe holds up well for leftovers and it’s super satisfying and healthy. I’ve already whined about the lack of black beans here, so I subbed another type of bean and added more corn. The other modification I made this round was that I used chicken instead of turkey. I haven’t found ground turkey here yet, but I did find “minced chicken”. Worked just as well!

This recipe is easy to modify, so try it with different proteins or go all-veg! It will always look cute when served in the pepper. Er, capsicum.