Spring Chicken Salad | The Fauxmartha

Airports are funny places. Full of emotion. I said good-bye to my sister on Monday, choking back tears as I walked through security trying my hardest not to look like that crazy pregnant lady, all the while dreaming of the day “good-bye” means “see you tomorrow”. And yet a week and a half earlier I was over-the-moon excited to head out of town to celebrate my husband’s graduation with family and friends. Bipolar emotions—airports do that to me.  Read more

When your husband has been out of town all month, you make a bitchin’ bowl for dinner every night. It’s far better than the eggs and toast which usually fill that stark white dinner plate. And it’s ready in five minutes. And for just a second, it makes you forget that you’re alone in a condo fully dressed in Christmas garb at the end of January.

Three and a half years later. One semester to go. My husband is nearing the end of graduate school. At least the school part. He’s currently touring the country interviewing for internships. Connecticut. Maryland. Ohio. Michigan. Tennessee. Illinois (current home). Louisiana. Kentucky. Colorado. In one short month we’ll find out where we’re going. February 24. Match day. A simple email holds our fate. Read more

“Do you like kin-oh-ah?” my mom asked the other day while on the phone. You mean keen-whaaa? I replied snidely kindly. I confess, it’s hard to pronounce. I’m pretty sure I said it wrong the first 20 times. After giving her a hard time, I said, yes, I love it! And it’s nutty flavor. Did you know it’s one of the most complete proteins you could eat? “Well, I’m looking at a recipe that I think you’d like,” she replied. Moments later it was in my inbox. And days later it was in my belly. You could say it was love at first bite.

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Zesty Mexican Quinoa Salad


  • Yield: 6 servings 1x
Scale

Ingredients

  • 1 c. uncooked quinoa
  • 2 c. vegetable broth
  • 1 tbsp. olive oil
  • 15 oz. can black beans, drained
  • 15 oz. can corn, drained
  • 1 avocado, diced
  • 1 c. grape tomatoes, diced
  • 1/2 c. red onion, diced
  • zest of half a lime
  • salt and pepper
  • cilantro, for garnish (optional)
  • Dressing
  • 1/2 c. olive oil
  • 2 tbsp. cilantro, chopped
  • 3 tbsp. white wine vingear
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/2 tbsp. honey

Instructions

  1. Cook quinoa in broth according to package directions. Once cooked, drizzle with olive oil and set aside.
  2. Meanwhile, combine beans, corn, avocado, tomatoes and onion in a large bowl.
  3. Combine dressing ingredients into a small bowl and whisk until emulsified. Add dressing and zest to bean mixture and toss. Salt and pepper to taste.
  4. Spread quinoa on a large platter. Top with bean mixture. Garnish with cilantro.
  5. Serve same day.

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Recipe adapted from The Dallas Morning News.

 
 
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