I'm starting to feel like Noah because it has been raining and raining and raining for weeks.
We did have one day of sun that seemed so special I had to snap a photo.
But mostly it's skies like this that are the break from torrential rains.
Do you find yourself getting blue when the skies are gray? I've found that so many days of bleak weather really take a toll on me. I crave some sunshine!
Or some bright flowers.
So, I decided that I needed something sunny, and then Jan's Monday post inspired me, so I'm sharing one of my favorite posts (because I have cooked nothing new recently!).
I was looking through the old food blog I used to do at Healthy Writer and found this from May 13, 2013.
Blizzards in April, snow storms in May.
We have a freeze warning tonight!
All of which is just an excuse for why it’s taking me so long to get into my spring/summer healthy mentality.
The allure of soups has worn thin as winter dragged on
Roasted vegetables, so delicious back in November, are getting boring.
Still, it’s hard to drum up enthusiasm for those summer salads when you’re still wrapped in sweaters and winter coats!
I know some of you in other parts of the country are well into the warm weather, and we've had a few days, but they don't seem to hang around.
So I settled on this summery dish to pick up my spirits. I may have actually posted an in-progress rendition of it a few years back, but it seems just what I need right now.
A health food restaurant in my neighborhood sells an amazing Black Bean and Corn Quinoa Salad with Avocado Dressing that my daughter and I love. I wanted to try to duplicate it at home. Most of the duplication was easy; only the dressing gave me fits.
So here’s the easy part:
Quinoa – Do you cook with quinoa? It’s easy to make, so healthy, and has a nice nutty bite.Black beans – I used Goya canned beans.
Corn –Have you ever tried cooking corn on the cob in the microwave with husks still on? Missy Tippens taught me about that right here at Yankee Belle Cafe. For this recipe I nuked it, then cut it off the cob and chilled it.
In my opinion the corn was the best part!
Greens – I used a package of mesclun greens because they’re my favorite salad greens. I love the variety.
Red onion thinly sliced – This gives the salad a nice zing.
Tomatoes – I used little red grape tomatoes.
Avocado slices for the salad – yum
Toasted tortilla strips – for these, I decided to make my own. Sort of. I bought corn tortillas. My daughter chopped them into thin strips and then we toasted them in the oven. (Note: for this part, it’s better to toast longer on a low temperature. I did it on a higher temp and they got mostly chewy. I lowered it so they could just sort of dry out.)
Onwards to the salad –
That first part is all pretty basic. Just cook the quinoa and chill, prepare the beans however you like (I always cook them because it seems to make them easier to digest) and then chill.
Wash the greens.
When everything is chilled you’re ready for the dressing. This is where my copycatting fell apart. What I made tasted good, but it wasn’t exactly right.
I took another avocado and juice from a lime and blended with some cilantro. I wasn’t totally thrilled with that version so I did some after the fact googling and found this recipe from Trader Joe’s. I think it would have been better so I may try it tonight.So mix the dressing in with the cold quinoa and arrange on the bed of greens, add the beans, corn, tomatoes, onion, avocado, and top with the toasted tortilla strips.
Apparently I never took a photo, but it's pretty and delicious too! Which is why I’ve been craving it.
And finally, just like Noah, we got a rainbow!
It didn't photograph all that well, but it sure was a welcome sight!