Southwestern Black Bean and Quinoa Salad

I'm currently in the middle of a 3 day work stretch (actually, I technically have one hour and thirty seven minutes until I'm half way through, but who's counting?), and I'm already pining for fresh vegetables. I have some salad fixings in the fridge, but I forgot to pack them up and bring them to the Land of Frozen Food.

Luckily, though, I still have some quinoa and black bean salad. It's not chock-full of veggies, really, but it should help satisfy the inevitable craving for real food. Plus, because it has a lot of protein, I'm hoping that it will keep me full for a while and prevent the mindless munching that strikes when you're bored and awake at 3 a.m.

This salad is super easy, you can throw it together quickly, and it's highly adaptable--add or subtract whatever ingredients strike your fancy. For example, the addition of a couple slices of bacon would have made this salad absolutely awesome, but I refrained this time because it was supposed to be healthy. If you come up with any changes that you particularly like, let me know in the comments section.

Southwestern Black Bean and Quinoa Salad

• 1 cup quinoa
• Kosher salt
• 1 teaspoon cumin seeds
• 2 tablespoons fresh lime juice
• 1 tablespoon Canola oil
• Freshly ground pepper
• One 15-ounce can black beans, drained and rinsed
• 1 small red bell pepper, finely diced
• Half of a green bell pepper, finely diced
• 1 roasted, peeled, seeded, and diced poblano pepper, or an Oil Preserved Poblano Pepper
• Kernels from 2 ears of corn, fresh, or leftover Grilled Corn on the Cob
• 2 tablespoons finely chopped cilantro
• 2 scallions, dark and light green parts finely sliced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper

In a medium saucepan, combine the quinoa with 2 scant cups water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the almost all of the water is absorbed, about 13 minutes. Just before the last of the water is absorbed, turn off the heat and allow the quinoa to sit for a few minutes (it will absorb the rest of the water, and this prevents overcooking). Fluff with a fork.

Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes. Grind in a spice grinder, or with a mortar and pestle.

In a large bowl, combine all of the ingredients. Season to taste.

Mexicanish Stuffed Tomatoes

These tomatoes are a great summer side, and you get your starch and your veggies all in one nice little package. Or, the tomatoes could make a light meal when served with a salad.

We liked ours with skirt steak that had been rubbed with salt, pepper, and a lot of crushed garlic, then grilled.

Mexicanish Stuffed Tomatoes

• 6 medium tomatoes
• 1 cup Arborio rice
• Kernels from 2 ears of corn
• Half of a medium onion
• Salt and freshly ground pepper to taste
• 1/8 teaspoon cumin
• 1/8 teaspoon cayenne
• 1 tablespoon fresh, chopped cilantro
• 3/4 cup Monterey Jack cheese, divided

Preheat the oven to 400 degrees.
Slice the tops off of the tomatoes and carefully scoop out the insides, reserving the insides in a large bowl. Lightly salt the insides of the tomatoes and place them upside down on a plate or a layer of paper towels. Leave them like that for 10 minutes.

In the meantime, cook the rice according to package directions. In a large saute pan, cook the corn and onions until the onions are soft, but the corn retains a bit of crunch. Salt to taste.

Add the rice and the corn and onion mixture to the tomatoes in the large bowl. Add cumin, cayenne, lime juice, cilantro, and half a cup of the Monterey Jack cheese. Taste and add more seasonings or lime juice if necessary. 

Spoon the rice mixture into the tomatoes, top with the remaining 1/4 cup cheese, and bake for 25-40 minutes, until the tomatoes are tender and the cheese is browned, but the tomatoes are not yet falling apart.

Cilantro Pepita Pesto

This is another versatile sauce that has me drooling all over myself when attempting to describe its awesomeness. Fear not, cilantro haters. The nuttiness of the pepitas washes away cilantro's soapiness and turns it into the essence of fresh-cut grass and sunshine.

That's only the way I describe it right now, though, because it's summertime. In the fall, this pesto morphs into the essence of crisp air and comforting nights by the fire. Likewise in the winter and spring, this pesto recalls the best of what the season has to offer. It's a chameleon in its taste profile and it gets along with all manner of foodstuffs.


I particularly love this pesto with crackers, but that's because I love everything with crackers. This pesto is perfect with roasted vegetables such as butternut squash and cauliflower, and you could of course pair it with pasta, either as a sauce or filling. Like Romesco, you can use it to accompany fish, chicken, and pork, as well. Also like Romesco and the sandard basil pesto, you can freeze this stuff in tiny little portions, take it out when you crave it, and have it defrosted almost instantly.

This recipe doesn't make an especially big batch, though, so there's a good chance you'll eat it all before it sees the frosty depths of the freezer.


And there's one more thing I love about this sauce--it's insanely cheap to make. I mean, even pesto is cheap when you break down its use-to-cost ratio, especially if you grow your own basil, but this stuff is even nicer on the wallet. Why? Because cilantro is inexpensive and a good portion of the stems can be used, pepitas are cheaper than pine nuts, only a little bit of olive oil is needed, and no expensive Parmesan is required. I'll still always love basil pesto, but this pesto also holds a special place in my heart.

Cilantro Pepita Pesto

(Adapted from Epicurious)

• 1/2 cup green (hulled) pumpkin seeds (pepitas)
• 1/2 cup packed cilantro sprigs
• 1 samll garlic clove, minced
• 1/4 cup olive oil
• 1 tablespoon lemon juice

If your pepitas are not already toasted, toast the seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool. 

Pulse cooled seeds in a food processor until relatively smooth. Add cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and olive oil and puree mixture to a coarse paste.