Quinoa 365 and Southwestern Quinoa

I have fallen in love with a new cookbook I received recently.  True love really.  Cookbook # 80, Quinoa 365 by Patricia Green and Carolyn Hemming is chock full of so many wonderful sounding recipes, that I think I could actually go through it and just make every single recipe.  I've tried quinoa as a plain rice bed type substitute and have to admit to not loving it--I am 1/2 asian after all.  But making quinoa the center of the dish is pretty phenomenal and this cookbook showcases so many creative ways to add this protein packed little grain to your diet such as quinoa breakfast burritos, ranch house omelet, quinoa bean dip, cauliflower and broccoli bake with almonds, chicken broccoli casserole, quinoa crusted chicken breast, spanikopita frittata, mexican casserole, cheesy spinach and quinoa stuffed pasta, greek burgers and even whole chapters on muffins, cookies and cakes made with quinoa flour. My only criticism is that is has rather few photos and photos do make the cookbook.  

I've already tried a few other recipes and they were pretty spot on in flavor.  I'm not usually a casserole fan which I attribute to traumatic childhood interactions with green bean tatertot casserole. I do however like an occasional tuna noodle casserole (go figure right?!?) given that it is not made with any thing resembling a Campbells cream of mushroom soup.  I haven't had tuna casserole in ages, so thought the tuna quinoa casserole might be a good first recipe to test the waters with this cookbook and it turned out to be a pretty tasty casserole--score one for the cookbook.  The pina colada quinoa was also pretty tasty.

For recipe number three I went straight for the southwestern flavors and have to say it's been my favorite recipe so far.  Not "healthy" tasty, but "I'd eat this everyday because it's so yummy" tasty.  I did bump up the spices quite a bit because I like my southwestern food to be flavor packed, but all of the spices can be reduced to taste. The original recipe also calls for regular chili powder rather than chipotle, but I am a diehard chipotle fan. 

Brooklyn also enjoyed reading this cookbook despite the lack of photos.  She doesn't mind so much.

Southwestern Quinoa Salad

Adapted from Quinoa 365

Ingredients

1 cup quinoa, rinsed and drained
2 cups water

3/4 cup jarred salsa

1 tsp chipotle chili powder

1 tsp ground cumin

1 cup cooked corn kernels
1 1/2 cups cooked black beans, rinsed and drained
2 medium tomatoes, chopped
1/4 cup finely chopped cilantro
3 green onions sliced thinly crossways

1/2 cup plain yogurt

1 tbsp lime juice

1 tsp salt

1/2 tsp freshly ground pepper

1 tsp garlic powder

1 avocado diced (optional)

1 cup shredded cheddar (optional)

1. Bring the water to a boil, then stir in the quinoa, lower the heat and reduce to a simmer.  Cook for 10 mins and turn off heat.  Cover and let sit for 6 mins - you'll know the quinoa is ready when you see the little white "tail" of the germ around the outside edge of each seed.
2. Add salsa, chili powder and cumin to quinoa and mix well.
3. Mix in cilantro, green onions, black beans and corn.  Mix until thoroughly combined.
4. In a small bowl whisk yogurt, salt, pepper, garlic and lime juice.  Drizzle over quinoa and toss.
5. Serve with avocado and cheese and garnish with additional cilantro if desired.