One of my best friends got married recently, and for her wedding present from me and another friend, she asked that we make her a cookbook of some of our favorite recipes. In the process of compiling recipes for this cookbook, I’ve been reminded of how much I love cooking. And adapting recipes. And writing about food. And sharing food with others.
So I am resolved to post recipes and food pictures more often—I’m going to aim for about once a week. Photographing my food inspires me to make my meal a work of art, an experience. To not just throw something on a plate and scarf it down while catching the latest episode of Community or SVU.
Posting the photos and corresponding recipes provides a way to share the experience with others, even on evenings I eat alone.
So today I present to you this recipe from a food blog I’ve just started following within the last week or two. Surprisingly, I followed it pretty closely. The only significant change I made was to cook only 1 cup of quinoa rather than 2, and I’m very happy with that decision. I think the quinoa to bean to salsa ratio was perfect.
Black Bean and Quinoa Bowl with Peach Salsa
Adapted slightly from acouplecooks.com
1 cup uncooked quinoa
2 cans black beans, rinsed and drained
6-8 green onions, sliced
1/2 tsp. cumin
1/2 tsp. chili powder
Kosher salt and fresh cracked pepper, to taste
Peach Salsa Ingredients
4 ripe peaches, pitted and chopped (peeling is optional)
1/2 medium to large red onion, finely chopped
1/2 jalapeno, seeded and finely chopped (more or less to taste)
Juice of 1 lime
Handful of fresh cilantro, chopped
Kosher salt, to taste
Rinse the quinoa well and drain. To a small saucepan add the quinoa and 1-1/2 cups water, and a few pinches of salt, if desired. Bring to a boil, then reduce heat to low; cover and simmer for 10-15 minutes, until water has been absorbed. Turn off the heat and let sit covered to cool for about 5 minutes. Fluff with a fork and add salt and pepper to taste.
Note: Quinoa package directions often call for a 1 to 2 ratio of quinoa to water. On this site’s recommendation, I tried a 1 to 1-1/2 ratio (1 cup of quinoa to 1-1/2 cups water), and the quinoa turned out fluffier and less watery/mushy. I’ll definitely stick with this method for future quinoa needs.
While the quinoa cooks, chop/prepare the salsa ingredients and combine them all in a bowl. Set aside.
Combine the beans, green onions, cumin, chili powder, 1/4 tsp. salt, and pepper. Mix well. Adjust seasonings, if desired.
To serve, dish the quinoa into bowls, top with black bean mixture and peach salsa.
So good! Fresh, summery, and hearty, with a very healthy taste that the quinoa brings to the party. I enjoyed eating this for dinner last night and am excited about eating the leftovers throughout the rest of this week. Sadly, I forgot to buy a jalapeno while at the grocery store. I did miss it, but the dish didn’t suffer from it. Also, while in the checkout line, I thought, “I should have picked up an avocado or two to dice onto the top of this bowl!” I really wish I’d had that thought earlier, because after tasting the dish, I definitely think avocado would have taken this dish up a notch. Next time!
Nutritional Information Per Serving (compliments of My Fitness Pal)
423 calories; 4.9 g. fat; 78.6 g total carbs (18.4 g. dietary fiber, 13.2 g. sugars); 19.6 g. protein.