But definitely buried under testing reports, interviews and other assorted day-to-day tasks… Which doesn’t mean I’m not cooking. Of course I’m cooking. Every night, in fact. Just not taking photos or notes on what it is I’m making. This week, for instance, I’ve made a ricotta frittata (recipe here), penne with bacon, tomatos and cheese (recipe here), and Quinoa with black beans (recipe here). I’m trying to eat more quinoa since it’s so healthy and good for you but I’ve had trouble finding ways to make it that taste good. It’s an odd texture and taste. I did like the way I made it this week but of course, made some adjustments so I’ll reprint it here. No photos though, sorry.
Quinoa with Black Beans
1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red pepper
1 cup quinoa, rinsed and drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon of salt
1 1/2 cups chicken broth
1 15-ounce can black beans, rinsed and drained
Crumbled cotija cheese or feta cheese
Instructions (my notes are in red, the rest are instructions from the original recipe)
Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Add rinsed quinoa, salt, cumin and chili powder and cook for ten minutes or so. Add water (I used chicken broth); bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro (I did not. I hate cilantro); cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.(I always desire cheese. I used feta and stirred it in so it would get softer and melty-er. I think the cotija cheese might be better but the feta wasn’t bad)
My husband has requested meatloaf so I’ll be making that tomorrow and will perhaps remember to photograph it. We can only hope, right?