The Bubbly Kitchen has no excuse for infrequent posting right now. I actually have a number of days off and it is just beautiful outside. But the month has filled up quickly with weekend getaways and day trips. I don’t know where we might be headed this time next year so we are trying to make the most of North Carolina while we are here. I have learned that you could spend years visiting all the towns of coastal NC and you still would not have seen everything. Its summer here apparently and we are having 90 degree days almost every day. I have been experimenting with simple and refreshing recipes for the hot summer days. The fresh local produce is already pretty awesome and I even have some baby peppers growing on my plants! Below has to be one of the easiest recipes on the blog, you cannot go wrong. This is a versatile quinoa dish that I encourage you to make your own. You can use any number of fresh vegetables in this dish. You can add grilled chicken and sliced cheese (mozzarella) as I did or you can keep it vegan. Serve this with a crisp white wine, a dry sauvignon blanc perhaps.
1 cup quinoa
1 can chickpeas, rinsed and drained
1 english cucumber, chopped
1 avocado, chopped
1 large tomato, chopped
1 ear of corn, kernels removed
Juice of 1 lime
Cooked chicken breast, chopped
Cook quinoa as directed on the package. Chop up all your vegetables except the avocado. In a large bowl mix together the chickpeas, cucumbers, tomato, corn, chicken, and lime juice. Slice the avocado and add to the mix.
This is a Bubbly Kitchen original recipe.
My family seems to be getting into gluten free and vegan recipes, and so just for them I have been working on this Mexican Quinoa. It is gluten free and vegan. I also just planted jalapenos and cannot wait to make this with my own patio grown jalapenos! This was my first adventure into the trendy grains people keep talking about. Quinoa is actually a seed though, but its still pretty popular right now. I was very happy with the texture and flavors of this dish. This is perfect for dinner and the summer and makes delicious leftovers. You can make a perfect lunch bowl with this and a mixed greens salad. This quinoa is great warm or cold. You can add salsa (my preference – salsa verde) to the finished product, kind of like a salad dressing. My absolute favorite way to have this salad is actually the next day. Step 1, make your Mexican quinoa in advance. Step 2, pack the quinoa in a cooler with chips and salsa, limes, and Coronas. Step 3, squeeze a lime over your quinoa and into your Corona. Step 4, have a fabulous picnic by the beach or the pool.
1 tbsp olive oil
1/2 cup diced sweet onion
3 jalapenos, seeded and diced
1 medium tomato, diced (or 1 can diced tomatoes drained)
1 garlic clove, minced
1/2 cup frozen or fresh corn
1 cup quinoa
2 cups vegetable stock or water
1 can black beans, rinsed and drained
1 tsp salt
Sour cream, avocado, salsa, shredded cheese for serving.
In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook for 5 minutes. Add jalapeno and garlic, saute for 2-3 minutes until fragrant. Add in the tomato, garlic, and corn, cook for another 2-3 minutes. Mix in the quinoa, stock, black beans, and salt.
Bring this to a boil and reduce the heat to low. Cook, covered, for 20-25 minutes. It is done when all the liquid is absorbed. Fluff the quinoa and serve.
Recipe adapted from Peanut Butter Runner.