Monday, June 16, 2008

Quinoa and Black Bean Salad

Ok gals, this was pretty measurement free, but you'll get the gist.

2 cans organic black beans
1/2 cup quinoa (could use more, that was all I had in the cupboard)
handful fresh parsley choppsed
handful fresh basil chopped
1 chipotle pepper in adobe sauce diced up (with or without seeds, your preference)
1/2 lemon, juiced
olive oil
2 cloves garlic crushed
salt to taste

Cook the quinoa, let it cool, mix with black beans, basil and parsley

Mix lemon juice, olive oil, garlic and chipotle together - pour over the rest, mix, salt to taste. Eat at room temp or refregerate.

Variations I'd like to try - add fresh tomoatoes either cherry halves or diced romas and sub lime juice for lemon juice


Sunday, June 15, 2008

The garden's growing!

It's not knitting, but I got some great pictures of our garden this morning. We use EarthBoxes and they work great (well, except for last year when we forgot to use potting mix instead of potting soil).

We've planted tomatoes - cherry, roma, yellow, and yellow pear. We have lots of baby tomatoes.

We also have zucchini, yellow squash, red peppers, yellow peppers, orange peppers, dill, rosemary, basil and parsley. Last week I made a kicker black bean and quinoa salad with fresh parsley and basil from the garden - yum!