Hi there! I feel like I haven’t posted in 100 years! :) I know we have said it a million times, but I’ll say it again! It is HOT in Dallas and Austin!!! Today, my car said it was 117 here in Austin. I’m pretty sure my car was just having somewhat of a temper tantrum – there is no way it was really 117! I mean, it couldn’t have been more than about 110! :) If you are reading this and you are not in Texas – let me explain further. We are under a HEAT ADVISORY. The City of Austin has declared a a stage 2 emergency and if it goes to stage 3, we will most likely have 15 minute rolling blackouts in an effort to not crash the power grid because of all of the blasting air conditioners. I remember how fun that was last winter! No power or air when the weather is at its most extreme. I’m thinking we might need a new power grid in Austin. Or, how about some RELIEF??! Texas is known for its hot summers, but this summer is just crazy HOT and DRY! Will someone please do a rain dance for us? It brings a tear of joy to my eye to envision cooler fall weather…and fall boots. :)
On that note, yesterday I made a cool, refreshing salad that I was skeptical of at first. I wasn’t sure how I would feel about grapefruit in a seemingly veggie/quinoa salad but I tried it anyway! I am not kidding when I say it might be the very best thing I have ever made! I had it last night for dinner, today for lunch, and tonight for an appetizer. There is only a little bit left – I’m thinking it will be tomorrow’s breakfast! It is THE perfect summer salad!
I got the got the recipe off of an awesome blog called Eat, Live, Run. (link to original recipe) I made a few changes, modifying it to my liking – and WOW!! It is SO GOOOOOD!!! Make it!!! I don’t think you could possibly be disappointed.
Here is the recipe:
Citrus Quinoa Salad
- (2) 15-oz cans black beans, drained and rinsed
- 1/4 – 1/2 minced red onion (depending on how large the onion is, and how much you like onion, I used about 1/3 of a medium sized red onion and minced it VERY small)
- 1 large grapefruit, divided into segments and cut into cubes
- 1-2 roasted red bell peppers, diced (you could also use 1 large fresh red bell pepper; I prefer mine roasted and I used one. I keep jars of roasted red bell peppers on hand for recipes like this and use them often in hummus recipes)
- 1 cup frozen corn
- 1 cup uncooked quinoa (rinsed well)
- 2 large (ripe but firm) avocado, diced
- 1 small bunch fresh cilantro (about a handful), chopped into small pieces (also rinsed well!)
Dressing – this MAKES the salad!
- juice of 3 limes
- 2 tsp cumin
- 3 T extra virgin olive oil
- 1/4 tsp sea salt
- Bring quinoa to a boil with 2 1/2 cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.
- (Quick note: I spent most of those 15 minutes, plus another 10-15 minutes while the quinoa cooled, rinsing, prepping and chopping my veggies. )
- Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and corn in a large bowl. Toss to combine.
- In a small bowl, whisk together all dressing ingredients. Add quinoa and dressing to salad, then toss well and serve.
- Salad will keep in sealed tupperware containers for up to five days in the fridge.
The lime/cumin dressing absolutely makes this salad! I LOVE it! I’m making the salad again when mine runs out!!! :)
Tonight, I tried another recipe – spaghetti squash with a vegan mushroom sauce. # FAIL #. :( I might have done something wrong, but I just really didn’t like it. You have to try a recipe to know if you’ll like it, right? At least I had a winner last night! If you are curious and want the recipe, let me know and I’ll send it to you/let you know where I got it. Here are a few pictures. I didn’t think the richness of the mushroom sauce complimented the sweetness of cooked spaghetti squash. I definitely would have liked the mushroom sauce on something else. And, I know I love spaghetti squash with regular tomato sauce/spaghetti sauce. Separately they were great. I just didn’t like this combo together!
I leave you with some more sweetness. Last weekend, I got to watch my nephew and niece for a few hours while my sister and her husband hosted an open house for their rental property that they are selling. I was really afraid my nephew would cry for his mamma when she left, but all I got was about a two second Wah! OH HOW HAPPY AUNTIE KIMMY (KIKI) WAS!! And then smiles, love and giggles. How cute are these kids? I want to bottle them up forever! Happy August everyone!!