Two Summer Recipes

So I was reminded recently of a recipe I learned at a Vegan Cooking Class I took once from my amazing friend Pippi. I don’t know about you, but I had never even heard of quinoa before the class, much less tasted it, much lesser [I know Mom, that's not proper English ]cooked it. However, I have learned that quinoa is gluten-free, super high in fiber, and super high in protein. Its a fun grain that is easy to make, and though a bit pricey (I paid $5 for a 3 cup bag, which made a huge bowl), seems to be worth it. Enjoy this super healthy–and obviously simple because even I can make it–recipe.

Quinoa Salad

2-3 cups Quinoa

1-2 Sweet potatoes

1-2 onions

garlic cloves, minced

2 cans black beans

corn –2 ears fresh off the cob or small package of frozen

cilantro

lime juice

salt, pepper

Cook quinoa according to package (be sure to rinse it off before cooking or else it will taste bitter). Dice sweet potatoes and onions. While quinoa is cooking, saute potatoes and onions and minced garlic in a little oil. When potatoes are soft, but into a big bowl. Add the black beans, drained. Chop some fresh cilantro. Add the corn. When quinoa is finished, add to the bowl. Season with lime juice, salt and pepper. Add a drizzle of olive oil, too.

Obviously, you can cut out the ingredients you don’t have on hand and play with this recipe. It’s excellent warm, room temperature, or even cold out of the fridge.

As a mother to young children, nap times are golden. When all three little people are either in their rooms “resting” or actually sleeping, I leave the messes messy and the chores undone, and I treat myself to one of three drinks–a diet Mt. Dew (yes, I’m a fan), southern sweet tea, or iced coffee. I try to write, read or just sit down during that time–and I love doing that on one of the decks during the summer months. Here’s the iced coffee recipe I have been using of late:

Iced Coffee:

Coffee Ice Cubes

Cold Coffee

Milk

Sweetener (I use Sugar-free Caramel Syrup)

Instead of dumping your coffee pot from the morning, use one ice cube tray in your freezer for coffee cubes. I also just stick the leftover coffee carafe in the fridge after we are finished in the morning (I always make extra in the a.m., of course). I put several of the cubes in a glass, fill with 3/4 coffee and about 1/4 milk of your choice. Sweeten to taste. And it tastes even better with a straw, fyi.

Happy Summer Cooking!