I’m going to have to ask you to forgive me for my brevity today.
The weather is simply amazing here – 72, sunny and breezy. It’s so nice to have a break from the heat. Though I’ve been enjoying the fresh air via open windows all day, it is time to put an end to productivity for the day and head outdoors with the kids.
In the meantime, I’m excited to have an amazing recipe for you guys today from Kathy from Playin With My Food. Those of you who enjoy looking at amazing photography really must take the time to look through her site. Seriously, when I grow up I want to take photos like her. 🙂 (I’m pretty sure it isn’t possible to do while comforting a crying baby that you are wearing. :))
Southwestern Quinoa Scramble
- 1- 15 oz. can black beans rinsed in cold water and drained
- 1 cup red quinoa uncooked
- 2 cups water
- 1 cup fresh or frozen corn kernels
- 1 red pepper diced
- 3 scallions cut on a diagonal into 1/2" pieces both white and green
- 2 large handfuls of baby spinach rinsed
- 1/4 cup feta cheese or vegan feta
- 2 T. cilantro chives, and thyme, minced
- 2 T. olive oil
- 1/2 cup Heinz Chili Sauce
- 2 t. Harissa or to taste
- Make Sauce: Combine the chili sauce with the Harissa and set aside.
- Cook quinoa: Bring 2 cups water and a pinch of salt to a boil in a saucepan. Add quinoa, reduce heat to a slow simmer and cover. Cook about 10- 15 minutes or until all the water has evaporated. Uncover, fluff with a fork, and set aside to cool.
- In a wok or large saucepan, heat 2 T. olive oil. Saute peppers and scallions until they wilt slightly. Add quinoa, black beans and saute for one minute. Add corn, and spinach and saute for another minute or two. Add harissa sauce and saute until heated through. Sprinkle with chopped herbs. Transfer to serving dish and add crumbled feta cheese. Serve lukewarm.
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I am Kathy Goldman, a wife, mother, and smitten dog owner to Sofie, our beloved Cavalier King Charles Spaniel.
My passion for cooking, baking, and playing in the kitchen began early on. Growing up in a European family from Budapest, Hungary, I was surrounded by women who appreciated fine food and took pride in preparing meals made from fresh ingredients. In an era of frozen foods and TV dinners, this instilled in me an interest in cooking that would last a lifetime. Sharing a fine meal with friends and family enriches our lives and brings us closer together.