Quinwow Salad

Admittedly, I was a  late comer to the party in celebrating quinoa. For some reason, I had a hard time getting it to cook to the texture that I prefer,  much like rice. It’s true, I’ve been challenged at cooking what most think are among the simplest foods to prepare properly. But once I got it, I really got it. For both, I like them cooked a bit longer than is usually directed. Others have told me they were rice-challenged also, and my advice is to keep at it!

Canned:

• Dill pickles (Not sure which recipe)
• Jalapeno Bread and Butter  Pickles sub: store-bought pickled jalapenos

Quinwow Salad

Serves 4

This simple-to-make salad has Mexican influences that can be played up even more if you desire. Yes, you’re reading it correctly. Thanks to the juice from the tomato, this salad needs no dressing.

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon chipotle chili powder

1/2 teaspoon sea salt

1 cup quinoa, rinsed and drained

1 cup tomato juice

1 cup water

1/2 cup minced red bell pepper

1/2 cup cored, seeded, chopped tomato

1/4 cup minced red onion

2 tablespoons minced dill pickles

2 tablespoons minced fresh parsley or cilantro

1 avocado, pitted, peeled and sliced, for serving

Heat the oil in a medium-size saucepan over medium high heat. Add the cumin, chili powder, and salt. Stir and cook until fragrant. Add the quinoa, tomato juice, and water. Bring to a boil, then reduce heat and simmer until the liquid has evaporated and the quinoa is soft and tender, about 25 minutes. The quinoa should be fluffy. Refrigerate the quinoa for one hour, or until chilled.

Gently stir in the bell pepper, onion, dill pickles, and parsley. Refrigerate until ready to serve. Taste and adjust the seasonings. Serve topped with avocado slices.

To shake it up even more, add your favorite drained and rinsed canned beans, cooked corn cut from the cob, or whatever strikes you. It’s a blueprint to tweak to your own tastes. The options are endless!

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