Hot and sweaty guys. Those are the best words I can use for this past weekend. Sweltering. We went to a parade on Saturday and I literally felt like a piece of meat cooking. Sizzling maybe. I’m not even kidding- it’s the only thing I can imagine that could be that hot. Then again, I am a Seattleite through and through, and we are just not cut out for the mid 90’s. I’m freckling just thinking about it.

I have been so excited about the evenings and cooler weather rolling in when the sun goes down I can’t even tell you! Friday we stayed in and fell asleep so early- but not before the toothfairy came to carry away Coco’s very first tooth!!! Then I had a lovely girls night out on Saturday and then Sunday evening featured me shoveling my mother-in-laws delicious Greek Food into my mouth in over-drive. I’m sure it was a lovely site.

Southwestern Quinoa SaladThe whole “I’m not hungry” thing doesn’t really ever come out of my mouth. Like pretty much never- unless I just polished off a pound of kettle corn (that may have happened this weekend) or ate Greek food as though it were a competition. But outside of those little highlights, this kind of heat has me truly craving lighter food. So I tried to make something light, easy and healthy this weekend for lunches and to be snacking on. Since that kettle corn and mass consumption of Greek Food is probably not helping the fact that I will probably need to wear a swimsuit in Vegas later this week (notice I don’t even pretend it’s a bikini) a little “salad” is in order. And I love how a Quinoa salad becomes a full meal with how nutritious and filling it is. This variety is a favorite in the house right now with its fresh juicy (RAW!) corn and sweet cherry tomatoes from the back yard. The whole combo is just so easy and everyone enjoys it. Southwestern Quinoa Salad

Now I am getting to take off for the week and am planning to make the rounds of Seattle, New York, San Francisco and Las Vegas all in one week for a little bit of work and a little bit of pleasure (follow my adventures on instagram and snapchat: @HeatherChristo to follow my exploits!)and am happy to leave this delicious salad in the fridge. Pia is especially into it and has had it twice in the last day.

Southwestern Quinoa Salad

 

Recipe: Southwestern Quinoa Salad

Ingredients

  • 1½ cup chicken broth (or vegetable broth)
  • 1 teaspoon kosher salt
  • 16 ounces (about 2 ¼ cups) quinoa
  • the kernels from 1 ear of corn
  • 1 can of black beans, rinsed and drained
  • 2 cups cherry tomatoes, halved
  • 2 cups finely shredded purple cabbage
  • 1 red bell peppers, finely diced
  • 1 fresno chili, finely diced or thinly sliced
  • ½ cup finely diced red onion
  • 3 green onions thinly sliced, white and green parts
  • 1 cup fresh cilantro, roughly chopped
  • kosher salt
  • I garnished with nasturtium petals

Instructions

  1. In a medium pot over medium heat bring the  broth and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Let cool to room temperature
  2. Add the quinoa to a large bowl and add all of the other ingredients. Toss to combine really well and then season to taste with kosher salt and serve immediately or chill in the refrigerator until ready to serve.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

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Categorized: Recipe Index, Salad, Side dishes, Vegan
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Hot and sweaty guys. Those are the best words I can use for this past weekend. Sweltering. We went to a parade on Saturday and I literally felt like a piece of meat cooking. Sizzling maybe. I’m not even kidding- it’s the only thing I can imagine that could be that hot. Then again, I am a Seattleite through and through, and we are just not cut out for the mid 90’s. I’m freckling just thinking about it.

I have been so excited about the evenings and cooler weather rolling in when the sun goes down I can’t even tell you! Friday we stayed in and fell asleep so early- but not before the toothfairy came to carry away Coco’s very first tooth!!! Then I had a lovely girls night out on Saturday and then Sunday evening featured me shoveling my mother-in-laws delicious Greek Food into my mouth in over-drive. I’m sure it was a lovely site.

Southwestern Quinoa SaladThe whole “I’m not hungry” thing doesn’t really ever come out of my mouth. Like pretty much never- unless I just polished off a pound of kettle corn (that may have happened this weekend) or ate Greek food as though it were a competition. But outside of those little highlights, this kind of heat has me truly craving lighter food. So I tried to make something light, easy and healthy this weekend for lunches and to be snacking on. Since that kettle corn and mass consumption of Greek Food is probably not helping the fact that I will probably need to wear a swimsuit in Vegas later this week (notice I don’t even pretend it’s a bikini) a little “salad” is in order. And I love how a Quinoa salad becomes a full meal with how nutritious and filling it is. This variety is a favorite in the house right now with its fresh juicy (RAW!) corn and sweet cherry tomatoes from the back yard. The whole combo is just so easy and everyone enjoys it. Southwestern Quinoa Salad

Now I am getting to take off for the week and am planning to make the rounds of Seattle, New York, San Francisco and Las Vegas all in one week for a little bit of work and a little bit of pleasure (follow my adventures on instagram and snapchat: @HeatherChristo to follow my exploits!)and am happy to leave this delicious salad in the fridge. Pia is especially into it and has had it twice in the last day.

Southwestern Quinoa Salad

 

Recipe: Southwestern Quinoa Salad

Ingredients

  • 1½ cup chicken broth (or vegetable broth)
  • 1 teaspoon kosher salt
  • 16 ounces (about 2 ¼ cups) quinoa
  • the kernels from 1 ear of corn
  • 1 can of black beans, rinsed and drained
  • 2 cups cherry tomatoes, halved
  • 2 cups finely shredded purple cabbage
  • 1 red bell peppers, finely diced
  • 1 fresno chili, finely diced or thinly sliced
  • ½ cup finely diced red onion
  • 3 green onions thinly sliced, white and green parts
  • 1 cup fresh cilantro, roughly chopped
  • kosher salt
  • I garnished with nasturtium petals

Instructions

  1. In a medium pot over medium heat bring the  broth and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Let cool to room temperature
  2. Add the quinoa to a large bowl and add all of the other ingredients. Toss to combine really well and then season to taste with kosher salt and serve immediately or chill in the refrigerator until ready to serve.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)