Southwestern Quinoa Salad

The perfect side dish that's bursting with Southwestern flavors and filled with quinoa, black beans, corn, red onion, and red bell pepper all doused with a lime vinaigrette.

Southwestern Quinoa Salad

As we head in to Spring our food seems to become lighter so let's bring on the side dishes that compliment so many man course items.  This Southwestern Quinoa Salad uses a whole grain as it's base and is filled with corn, red bell pepper, black beans, red onion, and cilantro.  The combination gives this salad a southwestern flair.  But what really makes this dish over the top is the vinaigrette.  A simple lime and chili powder vinaigrette is poured over the top and just bring all the flavors together.  It's a flavor bomb in your mouth!

This salad is very easy to make and has just a few ingredients.  It's great for a picnic with sandwiches or chicken.  Perfect along side chicken, fish, or pork for dinner.  It's such a versatile salad that goes with most dishes.  You'll want to make this all Spring and Summer long.

Enjoy!

What Ingredients do I need?

• Quinoa - I used a tri-color one
• Red onion
• Black beans
• Red bell pepper
• Corn - fresh or frozen
• Cilantro, chopped
• Fresh lime
• Olive Oil
• Chili Powder

Substitutions and Variations

• Try a different grain.  Couscous, bulgur, or farro would work beautifully.

• Add sweet potato, zucchini, or yellow squash for some variety.

Kitchen Tips and Notes

• Make Ahead - This salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.
• What do I need to make this?  Simple everyday items:
• good mixing bowls - I like ones with lid so I can store them right in the bowl
• 3 quart saucepan
• fine mesh strainer - I use the handheld ones for all of my grains for the compact size and ease of use.
• wooden spoons
• a good chef's knife - this is a good one for in a lower price range

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Southwestern Quinoa Salad

serves 6-8

1 cup quinoa
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 large red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Rinse the quinoa in a fine mesh strainer and then transfer it to a saucepan.  Cook the quinoa in water, according to package directions. (about 15 minutes) Fluff with a fork and remove from the pot to a bowl and allow to cool.    I removed about 1 cup of cooked quinoa and saved it for another use and used the rest for the salad.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature or refrigerated.

One-Pot Hearty Lentil Vegetable Soup

Rainy days call for a hot, steaming, comforting bowl of lentil soup that's full of veggies.  This one-pot version is quick and easy enough to make on a weekday.

One-Pot Hearty Lentil Vegetable Soup

A bowl of hot steaming soup, some crusty bread, and possibly a sandwich is a go to meal of our whenever the weather is cold and dreary.  Even though it is March we've had rain in Southern California almost daily.  So it's time to make a big pot of hearty soup that is full of veggies and lentils. 

With about 10 ingredients, most of which you may already have, you can have this on the table in no time.  We have our standard onion, carrots, and celery, along with some tomatoes, spinach, and lentils.  It is spiced nicely with fresh thyme and some crushed red pepper flakes.  This is one comforting soup!

All made in one-pot, so clean up is a breeze, and it will be done in about 40 minutes so it's easy enough to make on a weeknight.

Enjoy!

What Ingredients do I need?

• yellow onion
• carrots
• celery
• garlic
• low-sodium chicken broth
• brown lentils
• 15 oz. can diced tomatoes
• fresh thyme
• crushed red pepper
• baby spinach
• red-wine vinegar
• Optional topping: Parmesan cheese

Substitutions and Variations

• Add vegetables like zucchini or mushrooms

• Add chopped kale instead of spinach

• Use vegetable broth for a vegetarian dish

Kitchen Tips and Notes

• Refrigerate for up to 5 days or freeze for up to 2 months.

• Great for a Dutch Oven like this one.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

One-Pot Hearty Lentil Vegetable Soup

serves 4-6

2 tablespoons extra-virgin olive oil
1 cup yellow onion, diced

1 cup carrots, diced

1 cup celery, diced 
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 ½ cups brown lentils
15 oz. can diced tomatoes, undrained
2 teaspoons finely chopped fresh thyme
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon crushed red pepper
3 cups baby spinach
1 ½ tablespoons red-wine vinegar

Optional topping:  Parmesan cheese

Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot and celery; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic and cook about 30 seconds.  Add broth, lentils, tomatoes, thyme, salt, pepper, and crushed red pepper.  

Turn heat up to medium-high heat and bring to a boil.  Then reduce the heat to medium-low.  Cover the pot and cook 15 to 25 minutes, stirring occasionally.  You may add a littler water as needed to thin to desired consistency.

Stir in the spinach and cook another 5 to 10 minutes. Add in the vinegar and stir to combine. Serve in soup bowls and garnish with a sprinkle of Parmesan if you would like.  

adapted from: Eating Well

St. Patrick's Day Delight: Traditional Irish Scones

Start your St. Patrick's Day off right with these fluffy, soft, richly flavored Traditional Irish Scones.  They are perfect with a cup of tea or for breakfast with some jam and cream!

Traditional Irish Scones 

It's all things Irish as we celebrate St. Patrick's Day later this week.  Today we are talking about a staple all over Ireland, England, and Scotland.  Scones.  Tender buttery pastries that are slightly sweet are part of the quick bread family and very similar to southern biscuits with the addition of sugar.  They are really easy to make and taste wonderful with some hot tea, or have them for breakfast with some jam, butter, or clotted or whipped cream.

All you need is 1 bowl and a few pantry ingredients to make these Traditional Irish Scones.  Why not make some this week to celebrate with.  You will love this recipe.

Enjoy!

What Ingredients do I need?

• all-purpose flour
• salt
• sugar
• baking powder
• baking soda - this is a must when using buttermilk
• butter - use Irish butter for an authentic taste
• buttermilk
• egg

Substitutions and Variations

• The addition of raisins is very popular in Ireland.

• Use regular milk instead of buttermilk.  The baking soda may be omitted if using regular milk.

Kitchen Tips and Notes

• Irish scones are usually round in shape.  Try using a 2"- 2 1/2" biscuit cutter, or just use a drinking glass to cut them.  Growing up my mom and I always used a juice glass to cut our biscuits out.  Make sure to dip whatever cutter you use in flour first.

• Typically served with strawberry or raspberry jam, butter, clotted cream, or whipped cream.

• Sift your flour in to your mixing bowl by running it through a fine mesh strainer.  This is important as it incorporates more air in to the flour and create a less dense scone.

• I almost always grate my butter in to the flour mixture rather than dice it.  It's much easier to work it in to the flour this way.

• It's easy to cut in the butter just using your fingers or use two forks or a pasty cutter.

• You don't want to handle the dough too much.  Don't knead it, just pat out the dough in to a 1" thick circle with your hands.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Other Irish Dishes

• The BEST Shepherd's Pie - hearty and deliscious!
• Irish Soda Bread Muffins - a scrumptious variation of Irish Soda Bread
• Slow Cooker Guinness Irish Beef Stew - a real flavorful stick to your ribs stew!
• Spotted Dog - Irish Soda Bread - easy to make
• Chocolate Bailey's Milkshake - non-traditional but fun and tasty!

Traditional Irish Scones 

yield:  12 scones

2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 (1/2 cup) stick of butter, cold (Kerrygold recommended)
½ cup buttermilk
1 large egg, beaten

Preheat the oven to 425°F and line a baking sheet with parchment paper or spray it with non-stick cooking spray.

Sift together flour, salt, baking powder, and baking soda into a mixing bowl. Stir in the sugar.
Using a box grater, grate the butter in to the bowl, and using your fingertips, rub the butter into the dry ingredients, lifting it into the air as you go, until it resembles small peas sized bits.

Make a well in the center of the bowl and pour in the buttermilk and beaten egg. Gently stir the liquid into the dry ingredients until it forms a soft dough.

Transfer the dough to a lightly floured surface and pat it into a 1-inch thick circle. Using a biscuit cutter or drinking glass cut scones and transferred to the baking sheet.  Any dough scraps should be re-formed in to a 1" circle and cut again.  Continue until you have used all the dough.  Brush the tops with additional buttermilk.  Bake for 11 to 15 minutes or until the top of the scones are a beautiful golden brown. Let cool on a metal rack for 10 minutes and then serve.