I’ve been cooking. Yay! Nothing fancy, but I lean towards easy as hell and light. I made like 2 lbs of quinoa last week and pretty much ate some variety of it every day. Cumin-scented black beans and quinoa, lemon-scented chickpeas and quinoa, zucchini-scented carrots and quinoa, etc. Also, I made a pretty divine cauliflower soup that is my favorite go-to recipe in the summer. We eat it with bread and wine much like everything else. Easy as hell recipes below.
Images by moi!
Cumin-scented quinoa and black beans
Quinoa (obviously)
Olive oil
1 onion
A couple cloves of garlic
As much cumin as you can stand (I like about a tablespoon)
1 can of black beans
A few tomatoes
Salt and pepper
Cilantro
Cook giant batch of quinoa according to instructions on box. Heat about one tablespoon olive oil in a pan and saute onions with cumin for a few minutes. Add garlic and cook additional minute. Add beans, quinoa and tomatoes, cover and simmer for a few minutes until beans are heated through. Salt and pepper to taste and garnish with cilantro.
Quinoa and chickpea salad
Quinoa (cold)
3 cloves of garlic
Handful of chives
Some parsley
A few tomatoes
1 can of chickpeas
Olive oil
1 lemon
Salt and pepper
Chop garlic, chives and tomatoes and mix well with cold quinoa in a bowl. Add chickpeas, lemon juice, salt and pepper. Drizzle with olive oil and garnish with parsley. This makes an amazing lunch too!
Cauliflower soup
1 head of cauliflower, chopped
2 small potatoes, peeled and diced into tiny cubes
1 small yellow onion
2 cloves of garlic
2 cloves of shallots
1 cup aged cheddar
1 tblsp olive oil
4 cups vegetable broth
chives
salt and pepper
Saute onions and shallots in olive oil over medium high heat for about two minutes. Add garlic, potatoes and a pinch of salt, cover and cook until potatoes are near tender. Add cauliflower and broth, bring to a boil and simmer for about 10 minutes. Use an immersion blender (or transfer to a regular blender) to puree the soup. Add half a cup of cheese and blend some more. Transfer to bowl, season with pepper, top with cheese and chives and chow down.