Mom invented this killer salad and has graciously allowed me to share it with the world. She deserves credit not only for being a phenomenal cook but also for agreeing to babysit my sourdough starter for the next two weeks while KP and I are in England. My future bread depends on her!
Written by my mom, Andie Ellis
1.Cook a cup of quinoa (we used red quinoa) in two cups chicken broth (this will make three cups of quinoa)
2. In a bowl, mix ½ cup of finely chopped red onion, ½ package of chopped cilantro, 2 cups corn, ½ pound of halved cherry tomatoes, 1 can black beans (rinsed), 1 chopped avocado.
3. Make this dressing and add it to the bowl:
½ package chopped cilantro
½ cup olive oil
1 tsp honey
3 tbsp white vinegar
2 garlic cloves, minced
½ tsp ground cumin
½ tsp chopped and seeded jalapeno
Salt and pepper to taste
4. To build the salad, mix quinoa with 2-3 tbsp olive oil. Spread quinoa out on a serving plate. Top with the veggie bowl mix. Decorate with tomatoes and avocado. Squeeze ½ fresh lime over the top.
This was so so so tasty, and especially good with grilled trout seasoned with cornmeal and old bay.
Today, KP and I completed our 21st marathon in Vancouver, Washington–which was awesome for being yoked to the NW Brewfest, but also not awesome because there were few spectators and we were routed past the dump twice. Yes, the course had runners pass the same city dump twice. But we finished together! Only 29 states to go…