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Colleen's Favorite Quinoa Salad
From Marla: Today
we have a recipe from one of my favorite people I’ve never met, Colleen
Orozco. I love Colleen’s sassy attitude, her unapologetic
self-confidence, her colorfully streaked hair, her beautiful food and
garden photography, and her love for all animals, especially the
bunnies who are nearest in her heart. I am proud to have Colleen as our
first guest contributor. Thanks, Colleen, for all you do and for sharing your beautiful recipe. And now, doll, take it away.
From Colleen: “This
is my favorite way to make quinoa, especially in the summer. It will
keep for days in the fridge for quick lunches and dinners! Excellent
potluck item as well. It's gluten-free, soy-free, and made with only whole food ingredients. With easy-to-buy
grains and beans in bulk, it's budget-friendly too. More importantly
it's delicious, so it's sure to please your belly!
My favorite rescue is Kind Heart Rescue, run by Jody Caizza in
Cream Ridge, NJ. Jody rescues bunnies from abusive homes, feral
conditions, even illegal slaughterhouse and breeding situations. There
isn't a bunny she hasn't gone out of her way to help.
I've adopted several bunnies through Kind Heart Rescue, including my
big girl, "Bunny". Dudley and Bunny say thank you for being vegan and
showing kindness to non human animals!”
Colleen's Favorite Quinoa Salad
2 cups quinoa (uncooked)
1 can black beans, rinsed and drained (try to get the lower sodium)
2-3 corn on the cob (if you like. I often skip this if I am watching sugars)
Chopped scallions or red onion (about 1/4 to 1/2 cup, however much you want)
Handful of cilantro, washed well and chopped (1/4 cup or so)
Red or green bell pepper, finely diced
Jalapeno, minced (Optional)
1/4 to 1/2 cup of pumpkin seeds, toasted in dry frying pan until toasty and puffed.
1/3 cup lime juice
1/4 cup or less of olive oil
Cumin (1tsp - or more)
Salt (to taste)
1. Cook the quinoa (you can even do this a day or two ahead of time):
RINSE the quinoa VERY WELL. Quinoa has a natural soapy like film over
the grain that will make the grain taste very bitter if you don;t rinse
it off well first. Do not skip this step
Bring 3 cups of water to a boil, add 2 cups quinoa, reduce heat to
lowest setting, and simmer for 15 minutes (check after 10 or so). The
quinoa will be fluffy, and the water should be all gone, similar to
preparing rice or couscous.
Set aside to cool, or put in fridge if making ahead.
2. If you're adding corn (and in summer in Jersey, corn is fabulous!),
boil the corn cobs until done (usually 8 minutes or so), then when cool
enough to handle, cut the niblets free from the cob.
3. Mix the dressing together, taste and adjust seasonings if you like,
and add to the cooled quinoa. You can always make and add more dressing
if you feel it needs it.
4. Mix in the diced peppers, onion, corn, cilantro, black peppers, and pumpkin seeds.
Refrigerate for at least an hour or more before serving.
5. Feel good for eating something yummy and healthy.
2013, 2014, Vegan Street