Last night, my friend Megan posted a Quinoa with Sweet Corn dish that was just the inspiration I needed for all the ears of corn and chickpeas that we prepped yesterday. My first thought was to keep it simple with corn, chickpeas, and sun dried tomatoes…but as I prepared the dish, more ingredients jumped out at me. Along came a few items from our garden: a couple jalapenos, cherry tomatoes, and fresh basil and parsley.
I found organic red quinoa at Trader Joe’s last month, it was too intriguing to pass up.
Makes ~5 cups
- 1 cup quinoa, dry
- 2 cups water
- 1 cup chickpeas
- 2 ears corn kernels, kernels removed and cobs discarded
- 1 large jalapeño, minced
- 1/2 cup cherry tomatoes, halved
- 4 sun-dried tomatoes, minced, optional
- 1/2 cup parsley & basil mix, roughly chopped
- 1/4 cup olive oil or oil from sun-dried tomato jar
- 1.5 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Rinse and prepare quinoa according to package directions. Prepare dressing mixture, shake or whisk together and pour over the warm quinoa. Add in remaining ingredients and herbs. Refrigerate for several hours to allow the flavors to marry.
A little music inspiration: along with The Kickin’ Grass Band, I’ve also really been enjoying the music of Thad Cockrell this weekend. He’ll be at the American Tobacco Campus later this summer and I can’t wait to go and enjoy.
Farm Blogs: I’ve been making my way through this listing of 30 Outstanding Farm Blogs, I’m interested in checking these three out further:
Doggy-sunbathing…Finley is always the ‘Regal Beagle” and little Wilson is under the edge of the table.