This summer, I went to the June Shindig at Catskill Animal Sanctuary in Saugerties, NY. The day was filled with guest speakers, demonstrations, food and other fun stuff. The CAS Chef, Kevin Archer, did a few cooking demonstrations and gave out the recipes for the dishes he prepared.
They were all extremely tasty, but this dish (in particular) stuck with me. It was something different, delicious and seemed really easy to make. I'm going to a pot luck "Meet Up" tonight and figured that this was the perfect time to make it.
Quinoa con Calabacitas
2 Cups Quinoa, cooked
1 2/3 Cups Corn Kernels (frozen [but thawed] or fresh)
1/3 Cup Lime Juice (or juice from 2 limes)
3 tbsp Cilantro, dried
3/4 tbsp Cumin, ground
3/4 tsp Sea Salt
1. Cook quinoa in a rice cooker. (3/4 Cups of quinoa w/ 1 1/2 Cups water) or you can cook the quinoa on the stove per the directions on package.
2. Dice the onion and zucchini.
3. In a large bowl, mix diced onions, zucchini and corn kernels.
4. Mash (or blend) avocado, lime juice, cilantro, cumin and sea salt to make a dressing. Combine with vegetables and then add cooked quinoa and mix well.
This dish keeps well in the refrigerator for about 3 days.
(Yields about 4 Cups)