Summer Cooking

I made the following recipes for a family reunion (Grandma's birthday) and the post-wedding breakfast (Congrats to Matthew and Brittany), and I was asked to post them. The recipes are really similar, but I didn't serve them at the same time!

Here you are!

Easy Salsa

2 medium cloves garlic, minced or pressed

1/2 medium red onion, minced

4 medium tomatoes (roma, beefsteak, any variety), diced into 1/2 inch cubes

1 tablespoon diced jalapeno, seeds removed, minced (or pressed through garlic press)

2 tablespoons fresh lime juice (1 juicy lime pressed with Pampered Chef citrus juicer)

1/2 cup chopped cilantro

1 avocado, peeled, pitted, and roughly chopped (optional)

1 14-0z can black beans, drained and rinsed
1/2 cup white sweet corn kernels (frozen or fresh)

pinch of salt and pepper, if desired (I don't use them)

1) Be sure to mince the onion and garlic really small or use a food processor to chop finely.

2) Stir together the ingredients in a medium-size bowl with a lid.

3) Allow to rest over night for the best mixing of flavors.

Serve with chips or eggs for a smashing and lower-calorie (skipping the avocado) snack!

Southwestern Quinoa

1 cup well-rinsed quinoa*

2 cups chicken stock (or water with a sprinkle of salt)

1/4 medium red onion, minced

2 cloves garlic, minced

1/4 cup chopped cilantro

1 14.5-oz can black beans, drained and rinsed

1 14.5-oz can stewed chopped tomatoes

1 teaspoon (or more to taste) ground cumin

1 tablespoon lime juice

1-2 teaspoons chopped jalapeno pepper, or to taste

*Most quinoa needs to be rinsed in a fine sieve or colander before cooking. Measure out the quinoa, pour into the sieve and rinse under running water for at least a minute. Place your hand under the colander to feel the water flowing off the quinoa. Once it feels "normal" and no longer soapy or soft, the quinoa is rinsed enough. Forgetting to rinse the quinoa results in a bitter, miserable flavor.

1) Bring the water or chicken stock to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat, and cover. Cook for 20 minutes or until the liquid is absorbed and the quinoa is softened. Remove from heat, uncover, and allow to cool (stir on occasion to separate the grains).

2) Mix in the remaining ingredients, adjusting for the desired spicy levels.

3) Refrigerate in a wide bowl, uncovered for 1 hour, or until the quinoa is cold. Transfer to a storage container, cover and enjoy!