My darling blog readers! I apologize for the lengthy hiatus, but the blog is BACK! The past few months have been a bit chaotic, but if you’ll bear with me, the blog will be back on a regular basis and better than ever!
So, first bit of news I have is that not only is the blog back, but it’s back with a kitchen upgrade!!! I moved into a new apartment this weekend and after a few months of apartment issues at my old place, I am so very happy to be in a new place! This is also great news for the blog because, unlike the old kitchen, I actually have SPACE! So now while my cupcakes are baking or my quinoa is cooking, I can dance around my kitchen without risking bruises or knocking things over! Huzzah!
Here’s a photo of the new kitchen! Granite countertops (perfect for rolling out dough!) and a washer/dryer (clean dishtowels!). LOVE.
Speaking of quinoa, i’m back with a beautiful, healthy and delicious recipe modified from one I found at Annie’s Eats. With the holiday season fast approaching, I’m looking for some healthy foods for when I’m not stuffing myself with turkey, cranberry sauce, pumpkin pie and peppermint ice cream, and this dish fits the bill perfectly. It’s warm, has a little bit of a kick, and it makes for excellent leftovers (I’m not ashamed to say I’ve eaten it cold. It’s just as good!)
Look at that delicious bowl of quinoa! It tastes as good as it looks, I promise!
Now, I’m a bit of a quinoa rookie, and I will admit to being a bit intimidated by trying it out at first, but I am telling you, it’s a winner. This recipe is a testament to that: there’s only 1 cup of uncooked quinoa in the recipe, but it bulks up a lot when it cooks and makes a big serving full of veggies and just enough spice to keep things interesting.
Yields about 6 servings
2 teaspoon olive oil
2 cloves of garlic, minced
3-4 jalapenos, seeded and chopped
1 cup uncooked quinoa, rinsed well and drained
1 1/4 cups vegetable broth (If you can’t find vegetable broth, I’ve swapped in chicken broth and it’s turned out fine)
1 can (1 1/2 cups) black beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes with green chilies, with juices
1 cup frozen corn
1 tablespoon chopped green chilies (optional)
1/3 cup cilantro, chopped (I use a bit more because I love cilantro)
1/4 lime, juiced
Heat olive oil over medium heat in a medium-sized saucepan and saute the jalapeno and garlic until fragrant, approximately one minute. Stir in quinoa, veggie broth, beans, diced tomatoes, and corn (if you like it a bit spicier, I added some chopped green chilies I had on hand to kick it up a notch and it worked perfectly) and bring to a boil. Reduce heat and cover, simmering for 25 minutes or until the liquid is absorbed. Remove from heat and stir in cilantro and lime juice. Garnish with cheese, salsa, sour cream, and avocado if desired.