And let it be known that as of yesterday, That’s So Jacob has hopped on the quinoa train.
Yes, it’s another new recipe. It required a bit more effort than normal, and had mixed results, but it made an awful lot of food, more than I thought it would, for which I am grateful. This recipe comes from Emily at A Nutritionist Eats (not, as I thought it was originally, A Nutrition Is Teats).
That’s So Jacob Presents:
That’s So Nom: Treats and Eats from Jacob’s Completely Amateur Kitchen
Episode 5: Quinoa Black Bean Salad
Step 1: Look at recipes online.
Step 2: Gather ingredients.
Step 3: How does one properly wash quinoa? Isn’t it going to get boiled anyway?
Step 4: Put 1 cup of quinoa into a pot of water. Note that it doesn’t look like an awful lot of quinoa, so throw in a little more. Bring to a boil.
Step 5: While that’s happening, combine your olive oil, honey, lime, and shallots, and whisk.
Step 6: Take the lid off the quinoa, and realize HOLY HELL THAT’S A LOT OF QUINOA. Drain quinoa and dump into whatever bowls you can find
Step 7: Toss the honey-lime vinaigrette with the quinoa and try not to get too much of your quinoa stuck to your hands.
Step 7: Drain black beans, put on quinoa. Mix. Enjoy some quinoa!
Step 8: Wonder why you bought green onions and cotija.
Step 9: Go to the Internet, and sigh in relief that they are the final two ingredients, so chop those onions and put them in, as well as the cotija that you clearly bought way too much of.
Step 10: Enjoy the spare quinoa, put the rest in tupperware containers.
The recipe says to chill overnight, but I ate some while it was still warm and it was flavorful and delicious. I only had a few forkfuls, then chilled the rest. I just had some right now, and it’s not terrible but I think it tasted a little better warm. Oh well, at least I have enough quinoa black bean salad for the rest of eternity. Off to find some new recipes, maybe for chicken or fish this time.