Dare I say it? Is summer officially here? With Memorial Day come and gone, I think it would be fair to say that spring is in the past and we are now on our way to beaches, tank tops, farmers markets and Summer Shandy! This past weekend held a few firsts for the season....first trip to the farmers market, first time playing bags in the backyard, first time wearing shorts (excluding while at the gym), and first time making this quinoa salad! A friend introduced this recipe to me a while back and it quickly became a favorite summer go-to. The fresh flavors, healthy ingredients, and deliciousness make it the perfect addition to any summer menu.
As we move forward into the summer I am excited to announce that our breadth of content will be expanding! Since SMAK first began, I have tended to stick to the basics...stories and recipes. While this has been great, I have come to realize that there is so much more that I could write about that I have been steering clear of...cooking tips, restaurants, bars, cooking shows!
"food isn't just something you eat - it's a lifestyle, an experience. come along on a journey as we talk a little culinary SMAK!"
SMAK's homepage says it all, yet I have missed so much! So from this point on, expect some of the same, recipes, stories, but expect the unexpected! New restaurants and bars opening in the city? You've got it! My favorite coffee shop down the street? You've got it! My take on the latest episode of MasterChef? Yup, that will be here too!
Until next time (which may be sooner than you think)...happy eating!
Ingredients: 2 cups quinoa 3 bell peppers , chopped 1 red onion, chopped 1 can black beans 1 can corn 1 bunch cilantro, chopped 1 pint cherry tomatoes, quartered olive oil lime juice salt, to taste cumin, to taste
- Cook quinoa as directed on packaging.
- Chop ingredients as directed above. Mix quinoa, peppers, onion, black beans, corn, cilantro and cherry tomatoes in large bowl.
- Season with olive oil, lime juice, salt and cumin, to taste.
- Refrigerate and serve.