Tag Archives: entertaining

Southwestern Quinoa Salad with Cumin-Lime Vinaigrette

My husband is an eater.  He prefers things featuring high spice levels, meat, cheese and basically anything wrapped in a tortilla, but I’m pretty lucky in that my husband will eat basically anything put in front of him.  Last night we compromised by having sausage burgers on homemade cheese buns, grilled potatoes (oh my goodness, so good!), and this delicious quinoa salad.  I thought it was delicious, and apparently so did he because he also had it for breakfast and a post-run snack today.  Which is all well and good, except for the fact that there’s no more left for me!  So I’ll be making this again, and you should try it too!

Southwestern Quinoa Salad with Cumin Lime Vinaigrette 

Southwestern Quinoa Salad with Cumin-Lime Vinaigrette

1 cup quinoa, dry
2 cups water or broth (I used vegetable broth)
1 1/2 cups cooked black beans (equivalent to 1 can, drained and rinsed)
1 cup corn, fresh or frozen, thawed
1 large tomato, chopped
1 jalapeno pepper, ribs & seeds removed (optional)

1. Bring water/broth to a boil.  Add quinoa, reduce heat to low, cover.  Quinoa usually takes anywhere from 15-20 minutes to cook.  It should be soft and water should be absorbed.  Let quinoa cool slightly.
2.  Add beans and corn to medium sized bowl.  Mix together.
3. Add slightly cooled quinoa and vinaigrette (see below for recipe), mix together.
4. Fold in tomatoes and pepper, if using.
5. Eat!  Can be served cold or room temperature.

Cumin-Lime Vinaigrette

1/3 cup olive oil
1 tbsp apple cider vinegar (white vinegar would be fine)
1- 1.5 tbsp lime juice, to taste (I used 1.5 because I like the zing!)
1.5 tsp ground cumin
salt & pepper, to taste
hot sauce, to taste (optional, I used chipotle Tabasco)

1. Whisk/shake together all ingredients.  Taste and season accordingly to your preference. 
(I like to make my dressings in mason jars, so they can be quickly shaken together)

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Enjoy!

My St. Patrick’s Day Dinner Party

Hey!  Happy Saturday!  I’m feeling pretty happy because I was supposed to babysit tonight (after graduate school most of the day) and they ended up rescheduling so I get my evening back.  Dinner is in the oven, I have no homework, and my husband isn’t home yet, so I thought I’d share about my St. Patrick’s Day dinner party.  (And then my husband came home and now it’s Sunday morning and I am finishing this post)

One of my 26 by 26 goals was to have a dinner party and the other was to make corned beef and cabbage for St. Paddy’s day (because I do every year and I love it).  Two birds, one stone people.  We ended up only having my husband’s parents and grandparents over because other people canceled or couldn’t make it, but it was still fun.  Here’s what we had:

Bread:  I made Irish Oatmeal Soda Bread, which is one of my favorite easy quick breads, and I made it last year and Darren’s 82 year old grandfather was still talking about it in July.  In fact, there was nearly none left over, so I will probably make another batch soon – it’s so nice with breakfast too!

Main:  Obviously, corned beef and cabbage.  To make it, I put about 6 lbs of lean corned beef in a large stockpot covered with water.  I added peppercorns, bay leaves, salt and mustard powder (the corned beef I bought didn’t come with a spice packet, but if yours does, you can skip the additional seasoning).  Brought to a boil, then simmered about 2 1/2 hours.  I added about a pound of carrots, potatoes and onion and cooked for 30 minutes more.  Added chopped cabbage and cooked a few minutes more.  Scooped out veggies into a bowl, sliced the corned beef and feasted!

Dessert(s):  I made chocolate stout cupcakes with cream cheese frosting and they were a huge hit – my father in law ate 3.  Darren’s grandma brought this chocolate mint dessert (which I looooove), so that was exciting too,

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Overall, it was a successful endeavor, though sort of a copout as far as dinner parties go!  Smile

Do you like to have people over for dinner?