I have embarked on the fantastic Nanowrimo boat (which is writing a 50,000-word book in 30 days) and therefore try to use my extra time to write. I’m attempting to make dishes this month that are easy to prepare and that I can eat over and over.
Today, I found fresh corn and cut all the corn right off and added it to black beans and quinoa-one word-marvelous. The corn was crunchy and sweet and the bean gave it just enough texture. I added a little fresh thyme from my garden, which gave it a wonderful flavor. Just don’t overdo it, it’s pretty strong.
If you don’t have fresh corn, dear chef, you can use frozen-but never canned. Canned corn is just too mushy for this. You want the crunchy texture of the corn, and what’s better than fresh?
Quinoa scares some people because it’s so new and different and it’s been compared in many ways to cous cous in texture. But this is not a grain, it’s naturally gluten free and very high in protein, making it even better than cous cous and, I believe, much tastier. Give it a try, you’ll be thinking up new ways to cook it as soon as you eat it.
2 cups quinoa
2 cups water
Corn from three fresh cobs, cut off and rinsed
1 can black beans, rinsed (if you have time to soak some, that’s even better)
2 Tbs olive oil
3 tsp salt
1 tsp pepper (to taste)
1/2 tsp fresh thyme
1/2 tsp fresh tarragon
1. Rinse quinoa in a fine mesh strainer. Quinoa has an outer coating to scare off the birds and makes it taste bitter. Just rinse it off for a few moments.
2. Add quinoa to water and bring to a boil. Add 1 tsp salt and let simmer for 15 minutes. Quinoa gets little swirlies in the middle when it’s about done.
3. In a large saute pan, saute corn with 1 tsp salt and 1 Tbs olive oil. Saute for just a moment until warm, then add the beans and stir. Add herbs and pepper and stir till the veggies are warm.
4. Add quinoa to the veggies and saute with the last Tbs of olive oil. Mix well and serve.
By the way, this makes a lot of salad, enough for a few days of lunches so be aware. If you don’t want as much, just cut the recipe in half and you’re good to go, but I guarantee you’ll wish you had made a big batch.
This is also great when it’s cold as a salad. I couldn’t wait until it cooled off before eating it and it was wonderful. Can’t wait for lunch tomorrow.