First things first. I’m so totally psyched about being selected as Foodista’s Featured Blog of the Day for May 1! These things add to the joy of writing and it’s really great to see the likes and comments and pins from so many people about a recipe I made up.
Today I’m sharing my Foolproof Lime Cumin Quinoa with all of you. I recall finding a similar recipe on some random site a while back, but over the years I’ve customized it and made it my own. This is my go-to quinoa recipe because it is SO easy to put together and can be eaten hot or cold. I also love it because it contains two ingredients that make me finally understand that odd *Nsync song “I knew I loved you before I met you” – the lime/cumin combo & quinoa (which I embarrassingly called “Quinn-oh-na” for a long time).
I never actually knew that lime and cumin worked so well together. I grew up in a family & general society that only uses cumin (also known as geera) in indian cooking – curry, dhal, naan, rice, etc. I didn’t realize there was a whole other world out there and was shocked that it took me so long to discover it. With quinoa though, I think that you either love it or hate it. I loved it right away. I’m not really a rice person, so using quinoa as a replacement most of the time wasn’t a big deal for me. My sister and brother actively curse quinoa and cous cous and tell them to “be real food!”
The beauty of this recipe is that it is super flexible, so add or remove the veggies you want. The quinoa can take it. You can also eat this salad hot or cold, as a side or main dish, all ways are equally delicious. This is one of those recipes that make you think “hmm will this be enough for me?”, but by the time you’re finished adding your cooked quinoa and adding all your ingredients, you have way more than enough for a couple of meals. Which is a plus because the quinoa absorbs the flavours beautifully. In fact, make this in the the evening before for lunch and dinner the next day. You won’t regret it.
Also, I’m seeing that there’s a Lime shortage in the US due to a huge crop destruction in Mexico, so if you must prioritize your lime related meals, I’d put Tacos first (always tacos first), this Quinoa and then Tequila / Margaritas. That’s just me though. Tequila and I aren’t friends anymore and I don’t even speak to Margarita now. I don’t want you guys to feel like you have to pick sides in this breakup, but let’s just say I’ve had bad experiences with both of them. Also, my Mom follows this blog so let’s not get into any further discussion as to why we fell out. Hi Mom!
Foolproof Lime Cumin Quinoa
¾ cup Quinoa, dried
½ cup Black Beans, cooked
½ Bell Pepper, diced, any colour or a combination
2 small Tomatoes, sliced
1/2 cup Corn
¼ cup chopped Shallots
Juice of 2 medium Limes (about 1/3 cup)
2 tsp Cumin, ground
1 tbsp + 1 tsp Olive Oil
¾ tsp Salt
Cook Quinoa according to package directions. Usually the ratio is 1 part Quinoa to 2 parts Water. Cook until water is absorbed and the little white string things in each grain pops out from the grains. Let cool slightly.
While the quinoa is cooking, whisk Vinaigrette ingredients until thoroughly combined. Add all other ingredients to cooked quinoa along with vinaigrette and stir until combined. Refrigerate overnight to allow flavours to absorb. Serve hot or cold.
I admit, I took about 10 of the same picture and maybe one more and that was it. Sorry. You know what black beans and sliced tomatoes look like. Also, that’s how easy this recipe is – you don’t even have many photo ops! I’m bringing this to Fiesta Friday and I had a great time hosting last week. Thanks again to Angie & Prudy.
So that’s my bit for today. Have a fabulous weekend! We have a long weekend and I’m making cupcakes for a bake sale. It’s my first official ‘job’ so I’ve been using my lovely friends as cupcake guinea pigs (sorry guys lol) while simultaneously trying to ignore the likelihood that my poor art grades in high school will impact the overall beauty of the cupcake. Wish me luck and check me out on Instagram next week for the final product!