Approximation

I'm not much one for following recipes, except when I bake. I have also been pretty lax at writing out recipes for the meals I cook since I often do things pretty fluidly and intuitively. So when I was browsing NPR the other day, I was relieved to learn about a new cookbook for cooks like me. You can read the story here - http://www.npr.org/templates/story/story.php?storyId=107019060 , but the premise is you don't need recipes if you understand ratios... This sounds easy to tackle, and some are already stuck in my noodle, as with most grains the ratio is one measure grain to two measures liquid. In spite of this discovery, and impending trip to the library to search out the book and expand my ratio repertoire, I'm endeavouring to follow through on a promise to post recipes for all the dishes we've already made.

Let's begin with the beginning - Quinoa Salad. This dish has innumerable possibilities. Choose your favorite style of cuisine and use the flavors to gussy up this delicious tender grain. We've been stuck on Mexican, but I've also made Greek style, and imagine versions for Thai and Italian and so much more. But here's a basic recipe for the Mexican style, with a disclaimer that I made this recipe up on the spot, and measurements (for the spices) are approximate. Try it out and tweak to taste. And Buen Provecho!

Quinoa Salad
1 cup quinoa
2 cups veggie stock

1 15oz can black beans, drained and rinsed
2 Tbsp diced red onion or shallot
2 cups assorted chopped veggies - recommend cabbage, carrots, radish, avocado
1/4 cup chopped cilantro
1-2 limes, juiced
1/4 cup safflower or sunflower oil
1/2 tsp cumin
1/4 tsp chili powder
1/8 tsp chipotle
salt to taste

Rinse quinoa well and add to pot with stock. Bring to boil, then cover and reduce heat. Simmer for 15 minutes or until liquid is absorbed. Sweat onions (cook lightly until translucent over medium low heat) in a pan with a tiny bit of oil and salt, and add drained beans. Cook gently to warm mixture and remove from heat.

Place chopped veggies in large mixing bowl with cilantro. Add beans, and cooked quinoa. In small lidded container shake oil, lime juice and spices vigorously (should yield about 1/3 cup). Add salt to taste, and pour dressing over all contents in bowl. Warm grains and beans will absorb dressing and flavor permeates the entire salad.

Serve with plantain chips and grilled chicken, or just a spoon. Mary and I have a hard time quitting once we start eating this salad, but under normal circumstances this would serve four generous entrée portions. It makes it perfect for dinner for two and lunch for both the following day! It's also great as a side for 6-8.