Thanks to Nan for this recipe: Southwest Quinoa Salad. I make a double batch...

So glad you enjoy it, I think it's amazing, matter of fact time to do it again.Thanks for feedback.

 
Here are some notes...

...since I've made it so often, I have substituted what I have had on hand.

Combination of lime, lemon and orange juice instead of just lime.

More cumin, as you suggested, along with a half teaspoon of toasted, ground coriander seed.

Fresh green, yellow or red bell pepper; sometimes roasted, sometimes not -good either way.

Add an additional 6 oz. can of diced green chiles. Good, good, good.

Quinoa cooked in chicken broth.

Serrano chiles instead of jalapenos.

Different beans work well. I've used black beans, pinto beans, small red beans, and garbanzos. I do like the black beans the best. I will usually add another can of some other beans as well as the black beans.

Trader Joe's has fire roasted frozen corn. Very good in this dish!

Thanks again Nan,

Michael

 
Michael, a couple of questions for you. First, we have just stopped using

Jalapenos and just use Serrano for everything now. The Jalapenos just don't have the flavor and the spice anymore. I wonder what has happened to them? I see you use canned beans. I know you watch the salt so you don't worry about the salt in the canned beans?

 
I rinse well, and don't really worry about the salt. The end product does not...

...taste salty, and my BP is fine.

Sometimes I do soak beans, or just cook them without soaking. I get good results that way, or using canned.

I have an 8-inch sieve (medium mesh) that I dump all the beans called for in a recipe into at one time. I run water through them all at once, and it seems to work fine.

I'm still getting good jalapenos... especially the fresh ones. Maybe we have different suppliers. If using fresh, sometimes I will carefully seed and de-rib a few more peppers than a recipe calls for, just to get the jalapeno flavor and not the full heat. Then I add a couple WITH the seeds/ribs for the flavor and the heat. That seems to work for me. Serranos deliver heat, but not a lot of flavor. I LOVE the flavor of jalapenos.

Michael

 
Good tweeks Michael, love the mix of juices, a carry over from mojo, love it, love it-

I made it once with canned small red beans and do prefer the black. Something about the bite with beans, corn, and jicama!!
I too, like to prepare the fresh jalepenos that way. That way you get more spicy crunch, Yum.

There are several in T&T I need to try, the jicama with orange and corainder and the one with jicama and roasted corn, etc. Also saved the Couscous Carnivale, maybe give that a try this week.

The jicamas here are so big I have some left after the salad, been putting a little cumin, salt, and ??and lime juice and just dip.

Enjoy,
Nan

 
OK, I just wasn't sure if rinsing would remove the salt. I cook my own beans

but it's just the convenience of it. I haven't been able to find no salt beans and I'm just not going to worry about it. I'll continue to cook them but I love a variety of beans so I'll just use canned, rinsed when needed. It surely must remove a lot of the sodium. Thanks.

 
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