This one’s for Uncle Marty. Uncle Martin. When we were in San Francisco and had the happy hour celebration-y thing, Mom was in charge of making the foods. (And she did a wonderful job, of course.) She asked me a couple weeks prior if I had any good recipes for sides that could be cooked beforehand and would be delicious. Well, wouldn’t you know… I did. It’s one of the easiest forms of quinoa we make. And it’s delicious… a win-win, if you ask me. BTW, has anyone heard about this lady? She has an imaginary daughter named quinoa. She’s brilliant.
First, start cooking the quinoa. For ease of explanation, we’ll do the simplest measurements. One part quinoa, two parts water. One cup quinoa, Two cups water. Basically, bring that junk to a boil and then reduce to a simmer for about 20 mins, or until the water is absorbed. (Kinda like rice, in this aspect.) While that business is gettin all crazy with it’s bad self, combine these ingredients into a bowl:
- Can of (drained) Corn
- Can of (rinsed and drained) black beans
- Can of (mild) rotel
When the quinoa is done, dump that in to the bowl. Boom.Then sprinkle some minced-ish cilantro on top. Then sprinkle a couple sprinkles with garlic salt for added flavor. Done.If you’re feelin really crazy, add some chopped fresh avocado. If you’re eating it all that day. If you’re not, withhold the avocado. (I can’t believe I just said that.) But freal. It’ll get all brown and mushy if you let it go for more than a day. Regardless, you should get really excited about all that you’ve accomplished.