Remember that list of 31 things I want to do before I turn 30? The 31 Before 30 list? Yeah, I kind of forgot about it, too. I always do this to myself. I make an awesome list, set of goals, or even resolutions and usually only get 75% done.
So I happened to take a peek at the list, scrolled through it, and came to number #25 and literally said, “Oh shit.”
Read it and weep, Aparna:
Prepare and cook at least two recipes from each cookbook I own.
Now for any normal person, this is not a big deal. This is actually something very easy to accomplish for most. But for someone like me, who constantly forgets she owns cookbooks because she either alters recipes she finds online, puts a twist on her mom’s recipes, or creates new recipes all together, this is a problem.
I don’t even own a lot of cookbooks. I own, like….[counting] 11 cookbooks. So this should be easy. That’s 22 recipes I need to get done in a year. Well, at least 22 recipes (damn technicalities).
The only one I’m kind of pissed and/or worried about is cooking from The Pioneer Woman’s cookbook aka ALL MEAT, BUTTER, FAT AND CARBS RAWR. Quite frankly, I’m not as big a fan of hers as I used to be, and I don’t even know why I have this cookbook or ever wanted it. Her demeanor, her show and her overall premise is not very appealing to me nor do I relate to it in any way. [Pause for gasps and people leaving blog]
But I digress…
So as I was perusing through this cookbook, and on the phone with REB as he was driving home from work, we were playing the “what should we make for dinner?” game. It’s a game we hate and one we play almost every night. I mentioned I was reading Isa Chandra’s cookbook to him and maybe an idea for dinner would come from it. He seemed intrigued. Actually, he didn’t, but he did say, ” Yeah, that sounds good.” I’ll take that as intrigue and interest.
I love Isa Chandra. I love that I relate to her food aesthetic and I love her recipes. I looked through her cookbook and post-it’ed the hell out of it with recipes I want to try. And while on the phone with REB, came across this recipe, which we happened to have almost all the ingredients for in the kitchen.
Isa’s Quinoa Salad with Black Beans and Toasted Cumin Seeds was perfect. Everything in the Appetite for Reduction cookbook is 400 calories or less per serving, uses fresh ingredients and is full of proteinalicious recipes! REB and I are newbs to quinoa, and we can’t get enough of it. It’s easily becoming our favorite substitute for pasta or rice. Plus, anything with cumin seeds? Duh. Has my name all over it.
So one recipe down, 21 (excuse me, at least 21) to go!
- 2 cups cooked quinoa, cooled
- 4 on-the-vine tomatoes (it’s all we had. I would prefer Roma), finely diced (remove some excess liquid if you can)
- ¼ teaspoon cumin seeds, toasted in dry pan
- 2 teaspoons honey
- 2 teaspoons olive oil
- ⅓ cup scallion, chopped
- 1 can (15 oz.) black beans, drained and rinsed
- ¼ teaspoon salt (more if you need it – we didn’t)
- Juice of two limes
- Cook quinoa according to directions on package. Once cooked, put into a mixing bowl, and let it cool.
- In a dry pan, toast cumin seeds until aromatic. Remove from heat and set aside.
- In a separate large mixing bowl, add chopped tomatoes, lime juice, honey, olive oil and cumin seeds and mix.
- Stir in the cooled quinoa, add the salt, scallion and black beans.
- Enjoy at room temperature or cold!
- Optional garnish: chopped scallion or cilantro
- Vegan option: use agave nectar instead of honey