Fast, fresh Friday fiesta

When I think of fresh and simple summer cooking, Mexican-inspired food often comes to mind. Maybe it's the citrus (I LOVE LIME), or the fresh veggies, or the fact that it's so easy to vegetarianize...whatever it is, I love it! On Friday my friend came over to watch a movie, and we noshed on what I like to call Fiesta Bowls (not to be confused with the football game) beforehand.


We layered romaine lettuce, cilantro-lime brown rice, black beans with scallions and cumin, and this salsa (plus the addition of fresh-off-the-cob corn) in wide bowls and topped with some crunchy tortilla chips. With a crisp, cold Corona in hand, it's the perfect light and healthy summer supper.

Our bowl station ready to go - they're endlessly customizable!

With the chips, for a glamour shot.

Keen on quinoa

Have you heard about keenwah quinoa? It's another one of those foods that is actually ancient, but has lately been re-discovered and touted for its health benefits. Similar in size and texture to cous cous, it's cultivated in South America and is one of only a few plant-based sources that provides complete protein. I've had a box in my pantry for a while, and seeing recipe after recipe on the interwebs inspired me to cook up a few cups last week to keep in the fridge for breakfast (with oatmeal and milk) and any other great ideas that came along...like this one.


Paired with almost any fresh fruits/veggies and a little dose of dressing, quinoa becomes the perfect backdrop for a healthy and filling salad. I especially love this combination because the crunch from the radicchio and apples and the heartiness from the croutons make for a really nice texture!

Radicchio, Apple and Crouton Quinoa Salad


1 cup cooked quinoa
1/2 pink lady apple, chopped
1/2 head of radicchio, shredded
handful of celery leaves, chopped
1/4 cup homemade multigrain croutons (cube bread, toast in oven with olive oil, salt and pepper till crunchy ~ 5 min)
1 T homemade vinaigrette (lemon juice, dijon mustard, pinch oregano, salt and pepper, extra virgin olive oil)


Cook your quinoa according to package directions, and add the cooked quinoa to a medium bowl. While the croutons are baking in the oven, chop up the apple and celery leaves and thinly slice the radicchio, then add to the quinoa bowl. Pull the croutons from the oven and add to the bowl, then toss everything together with 1 T of vinaigrette - or alternatively, dress simply with lemon juice/vinegar, olive oil, salt and pepper. Because there's only 1 T of dressing in the whole salad, everything will stay nice and crisp (and not get limp and soggy) in the fridge, even for a few days - if you don't eat it first!