I'll share my recipe, if you'll share yours, April 23, 2012

14 years ago

Quinoa Salad with Chicken and Black Beans

Quinoa is an ancient grain native to South America. Its nutty taste and chewy texture make it a great alternative to other grains in salads and soups or as a side dish. Here it pairs perfectly with other South American produce, such as corn and black beans.

Servings: 6

2 tbsp (30 mL) extra-virgin olive oil

1 clove garlic, minced

1 tsp (5 mL) paprika

1 cup (250 mL) quinoa

2 boneless skinless chicken breasts, diced (about 12 oz/375 g)

1 tsp (5 mL) ground cumin

1 tsp (5 mL) ground coriander

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) pepper

1 pinch cayenne pepper

3 green onions, sliced

2 plum tomatoes, diced

1/2 sweet red pepper, diced

2 cups (500 mL) cooked or canned black beans, drained and rinsed

1 cup (250 mL) corn kernels

1/4 cup (60 mL) chopped fresh coriander

2 tbsp (30 mL) lime juice

In saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.

Stir in quinoa. Add 2 cups (500 mL) water; bring to boil.

Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.

Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.

Add green onions, tomatoes, red pepper, black beans and corn; cook over medium heat, stirring, until red pepper is tender-crisp and chicken is no longer pink inside, about 5 minutes. Transfer to large bowl. Add quinoa, coriander and lime juice; toss to combine. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)

Variation:

Red Quinoa Salad with Chicken and Black Beans: Replace quinoa with red quinoa. Increase cooking time to 20 to 25 minutes.

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Comments (5)

patti43
14 years ago
Luckygardnr, I made the creamed cabbage recipe you posted yesterday and it was delicious. The nutmeg gave it just the zip it needed. Next time I'll try it using 1/2 and 1/2 and add some grated cheese. The cream really thickened nicely.

This is my mother's recipe. She and I both won championship ribbons in the pie category at our county fairs in Indiana. I used her lard crust recipe, too.

MOTHER'S PEACH PIE

5 c. sliced fresh peaches
1-1/2 c. sugar
4 Tbsp. flour
1 Tbsp. lemon juice
1 Tbsp. orange juice
1 tsp. grated orange rind
Double pie crust

Mix all ingredients together and pour into a pie shell. Top with second crust and bake on center rack at 450 for 10 minutes. Then reduce heat to 375 and bake for 30 minutes.
Jasdip
14 years ago
I'm impatiently waiting for the rhubarb to be ready so I can make rhubarb pie and muffins.

This is a rhubarb-custard pie, with a single crust. It's Mom's from years and years ago, and it's the only rhubarb pie I like.

Rhubarb Custard Pie

l lb rhubarb, cut in 1" lengths (5 cups)
3/4 cup white sugar
3 tbsp flour
pinch salt
1 egg
1 9" pastry crust

Mix together the sugar, flour, salt and egg. Fold rhubarb into the sugar mixture. Scrape into unbaked shell.

Bake at 425 10 minutes, then at 350 for 35 minutes or until pastry is golden and rhubarb is tender.
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Ok! How about this one? Come on! Let's party!!! Coconut Shrimp with Sweet Chili Mayo Steamy Kitchen 2008 If you are using frozen shrimp, defrost by placing in a bowl of ice water. Raw shrimp should always be kept chilled. Safety note regarding frying, always keep a lid for the pan close by, as well as ice. Ingredients 1/4 cup mayonnaise 2 tablespoons sweet chili sauce 1 teaspoon chili-garlic hot sauce (optional) 1 pound tail-on shrimp, shelled but leave tail on 1/2 cup all purpose flour 1 egg 2 tablespoons coconut milk (or regular milk) Salt and pepper 1/2 cup Japanese panko bread crumbs 1/2 cup sweetened coconut flakes Oil, for frying Method In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside. With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract. Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third. Heat 2 inches of oil in a sautÃ¯Â¿Â½ pan over moderate heat until thermometer registers 350Ã¯Â¿Â½F. As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well. Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping. Serves 4.
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glenda_al
14 years ago
White bbq sauce
1 c mayo
1/2 vinegar
1 Tbl lemon juice
1 1/2 TABLESPOONS pepper
1/2 tsp salt
1/4 tsp cayenne pepper

Put all together in a jar and shake until blended. Store in refrigerator.

I use it lots with pulled pork and serve it on the side.

It is tangy, but we love it.
kathleenca
14 years ago
Glenda, is the 1/2 vinegar a half-teaspoon, or...?
glenda_al
14 years ago
1/2 cup vinegar

I generally halve the recipe.

You might as well to be sure you like it.

1/2 cup mayo
1/4 cup vinegar
1 1/2 tsp lemon juice
1 3/4 tsp pepper
1/4 tsp salt
1/8 tsp cayenne pepper

I'll share my recipe, if you'll share yours, April 23, 2012

Comments (5)

patti43

Jasdip

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