Southwestern Black Bean Quinoa Corn Salad

Me being a happy camper in Puebla, back in 2009!

Feliz Cinco de Mayo! Today, cities across the United States with sizeable Mexican-American populations are celebrating the Fifth of May, commemorating the Mexican military victory over France at the Battle of Puebla in 1862. A relatively minor holiday in Mexico, in the U.S. Cinco de Mayo has over time evolved into a grand celebration of Mexican culture and heritage, sometimes even mistakenly confused with Mexico's Independence Day.

In honor of this tradition, I decided to create something simple and healthy yet nothing short on the colors, flavors, and bang that Mexico is known for (it makes even more sense that this Black Bean Quinoa Corn Salad is probably more distinctly Southwestern U.S.-style).

This salad is inexpensive, packed with nutrition, and so easy to make! Also try it with grilled corn!

As temperatures rise, this cool and mildly fiery salad is also a great way to kick start your Spring. Chilled, this salad stays fresh for days and makes for a light and very nutritious lunch and a fantastic snack on the go. Make a big batch for entertaining and pair it up with blue corn chips and guacamole. Add in other vegetables and fruits such as bell peppers, jalapeños, and even mangoes as you wish!

To prepare...
1/2 cup uncooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup fresh or canned whole kernel corn*
1/4 cup finely diced red onion
A handful of cherry tomatoes, quartered
1 bunch of cilantro, chopped
1 medium lime, zested and juiced
1 ripe avocado
A generous splash of Tabasco Chipotle Pepper Sauce^

1. Rinse and place quinoa in a saucepan with 1 cup of water. Bring water to a boil, then lower heat to a simmer and let cook for 15 minutes, covered. Meanwhile, prep the other ingredients. Take pot off heat, leave covered for 5 additional minutes. Uncover pot and fluff the quinoa with a fork. Set aside to cool.

2. Mix black beans, corn, onions, tomatoes, quinoa, and cilantro together in a large bowl. Add in lime juice and zest, then season with salt and pepper to taste.

3. Add a generous splash of Tabasco Chipotle Pepper Sauce for some smokey heat. ^Note: Alternatively, whisk together 1/4 cup of olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and some salt and pepper and drizzle over the salad.

4. Finally, top salad with sliced avocado. ¡Buen provecho!

*Note: Now that I got a new cast iron grill at home, I will probably try this recipe again with grilled fresh corn - the flavors will deliver even more bang with charred corn kernels! Hope to come back with an update. 

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Herby Quinoa and Pomegranate Salad

I remember those afternoons when I would order freshly pressed pomegranate juice ubiquitous on the streets of Istanbul. The drink was rich in antioxidants and vitamins, so fresh, and unbelievably inexpensive; I never tired of more. The tight clusters of ruby jewels called arils nestled inside the fruit would release an impressive amount of juices once crushed - a fact that I testified the hard way having cracked open one by hand for the first time in my own kitchen.

Prized as they are where I live, I never really laid my hands on this exquisite fruit until I was recently gifted with two. Elated, my mind quickly raced for ideas to make the most out of these precious fruits. And should I have looked up the best ways to deseed a pomegranate, I might have averted spraying ruby stains up the walls, all across the kitchen floor, and into my eyes. And perhaps I could have excavated the fruit in a third of the time. But hey, as long as I enjoy the fruit of labor, who cares?

Rounding off the nuttiness of quinoa with homegrown herbs, salty olives, tart cranberries, toasted pine nuts, a hint of lemon and rich olive oil and - lastly - the sweet and crunchy "jewels in the crown"

Pomegranate seeds add vibrant color, crunch, a refreshing hint of sweetness, and a touch of festivity to just about anything. I came across Cookie+Kate's Mediterranean-inspired recipe and was instantly hooked. A healthy, light, but filling salad that you can enjoy as a main or a mezze side, this salad practically sings in your mouth with a symphony of contrasting flavors and textures. Substitute couscous for quinoa and leave out olives to suit your preference. If you crave for some creaminess and a savory tang, add feta or crumbled goat cheese. Experiment with different kinds of nuts; personally I find pine nuts a seamless match.

To prepare...
1/2 cup quinoa
2 tablespoons fresh pomegranate arils
2 tablespoons pine nuts, toasted
2 tablespoons dried cranberries
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
8 Kalamata olives, sliced
1 tablespoon fresh lemon juice
1 tablespoon olive oil

1. Rinse and place quinoa in a saucepan with 1 cup of water. Bring water to a boil, then lower heat to a simmer and let cook for 15 minutes, covered. Take pot off heat, leave covered for 5 additional minutes. Uncover the pot and fluff the quinoa with a fork, set aside.

2. While the quinoa is cooking, chop the herbs and toast the pine nuts either on stovetop or in an oven. Remove the nuts from heat as soon as they begin to brown, glisten, and turn fragrant. Meanwhile, prepare the dressing by whisking together the olive oil and lemon juice. Season with salt and pepper (optional).

3. Assembling the salad: Combine quinoa, the chopped parsley and mint, olives, cranberries, pine nuts, and pomegranate in a medium bowl and drizzle in the dressing. Toss to coat and season to taste, adding more olive oil if desired. Serve right away or make ahead and keep refrigerated for several days!
 
Adapted from Cookie+Kate's recipe on http://cookieandkate.com/2014/herbed-quinoa-and-pomegranate-salad/
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Kale and Quinoa Salad with Almond Butter Vinaigrette and Purple Sweet Potato

Dressed in a mouthwatering vinaigrette made with creamy almond butter, this colorful, crunchy Kale and Quinoa Salad will have you full for hours and feeling oh so good!!

It hasn't been long since I began striving for a diet rich in whole foods, whole grains, proteins and fiber. When dining out and crappy food at work gets too morbid, I develop fervid cravings for a day or two of "vegging out" - not so much being a couch potato, but going happily meatless, high fiber, and low carb where possible.

So when my gorgeous, one-and-only vegan cousin Kathleen suggested a modern vegetarian restaurant as a venue for reunion on my recent, much overdue visit to Toronto, I was all up for it. Needless to say, I was eager to detox after a strenuous 15-hour flight. 

A cousinly reunion at Fresh, Toronto, Jun 2014

Five years since my last seeing my cousins, our party has merrily multiplied with Kathleen and Matt both marrying this year, and Jon and William both in relationships. Some time amidst our chatter catching up and acquainting with their new partners, our platters and bowls arrived, throwing all of us off with their colours, portions, and aroma as I raised my camera in a frenzy (of course). 

As I chomped into my bowlful of greens, I thought to myself in between moans, "hey, I can totally do this at home." Much like their vivid colours, kale greens are intense in flavour with a mild bitterness and are best complimented by strongly flavoured ingredients like roasted nuts and nutty or sesame-based dressings. So here, a wholesome recipe inspired by my cousin's favorite dish at Fresh, Toronto - perfect for those days when veggie cravings hit.

Dressing:
3 Tbsp almond butter 
1 Tbsp Balsamic vinegar
1 Tbsp rice wine vinegar 
1/2 Tbsp honey, or maple syrup
1/2 Tbsp soy sauce
1/2 tspn kecap manis (not pictured; optional)
1 tspn minced garlic
2-3 Tbsp warm water 

Salad: 
Kale, shredded
Quinoa, cooked according to package instructions (I used organic red quinoa)
Cucumber, shredded
Goji berries, aka. wolfberries
Almonds, toasted and chopped

Sweet potato, grilled or boiled (optional) 

To prepare...

Make the dressing first to allow flavors to mingle. Whisk together all dressing ingredients, adding water until desired consistency is reached.

Mix together all salad ingredients and toss with dressing. Serve sweet potato alongside.

Note: Fresh and raw kale from your farmers market or groceries works excellently for this salad. If you find your kale too tough or acrid to the bite as in my case using packaged and pre-shredded kale indicated for cooking, simply boil some water, turn the heat off, then immerse the leaves for no more than 20 seconds. The leaves will turn brilliantly green while preserving their nutrients. Drain, reserving the boiled water, and run the leaves under the tap to cool. Use a salad spinner to remove excess moisture if desired. The spines will take longer to soften, simply leave in the hot water and add to salad when ready to serve. Enjoy!

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