I had this post all planned out. It was beautiful, complete. Nothing to add.
AND THEN TY GREENSTEIN WALKED INTO MY COFFEESHOP.
And supposedly I “fan girled.” Whatever. What are hands for if not to flutter when Ty Greenstein walks in? This isn’t a playlist post (although one is coming soon!), but let me just remind you to play lots of Girlyman all the time, and listen to Ty’s new work. She just went ahead and gave me the new cd and wrote that I’m “awesome” on it, which I’m sure she has never ever written on anyone else’s cd ever. lalala, i’m not listening …
Ok. On to business.
Last week at queer yoga we had a potluck. It was delicious. I made my soon-to-be-famous quinoa salad and Jona of www.housequeer.com fame asked for the recipe and I felt super COOL.
The recipe is from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Romero. As you can see, I’ve made some alterations over the years – they are included in italics. Not familiar with quinoa? Let me tell you – it is a super-food. Gluten-free, full of protein, low in fat, and super versatile. Try it! Here’s a recipe to get started.
Quinoa Salad with Black Beans and Mango
1 mango, peeled and cut into small pieces
1 red pepper, seeded and diced super small
1 cup chopped scallions (sometimes I use shallots because I tend to have them in my pantry)
1 cup fresh cilantro (like in my red lentil recipe, i sometimes substitute kale here. i suggest steaming it and cutting the leaves into bite sized strips)
2 tablespoons red wine vinegar (I used white wine vinegar for several months before I managed to purchase red wine vinegar and it did NOT destroy anything…that I know of)
2 tablespoon grapeseed oil (this stuff will change your life. whatever you do, don’t substitute here. ok, you can, but … just don’t, ok?)
1/4 tsp. salt
2 cups cooked quinoa
1 can black beans (or whatever beans you have around)
Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grape seed oil, and salt, and stir. Add quinoa and stir. And. you know. eat it. Or let it sit for awhile and then eat it.
I’ve been known to add in blueberries, cucumbers, and dried apricots. Whatever is around.
Also – if you learn nothing else from me, learn this: grapeseed oil is amazing and will make you want to eat quinoa and lettuce salads all summer just so you have an excuse to consume more grapeseed oil. Win-win.