Sometimes people decide not to make recipes because they don’t have or aren’t familiar with every single ingredient listed. Cooking really isn’t that rigid. You can skip, you can substitute. You may end up with a different food. So what? Look at recipes not as instructions, but as inspirations.
This is a good recipe to play around with. If you start with fresh corn and/or fresh tomatoes, you can’t possibly go wrong.
Summer’s End Salad
2/3 cup quinoa
1 cup vegetable stock
1 teaspoon salt
2 teaspoons olive oil + a splash to cook quinoa
1 1/2 teaspoons lemon or lime juice
1/4 teaspoon cumin
1/4 teaspoon coriander
1 1/2 Tablespoons cilantro, chopped
2 Tablespoons scallions, minced
1 1/2 cups black beans
1 cup bell peppers, chopped
1 cup tomatoes, chopped
2 teaspoons minced hot peppers
1 cup corn
Fry the quinoa in a splash of olive oil in a small pot for a minute or two, then add vegetable stock and salt.
Cover and bring it to a boil.
Reduce heat and simmer for 15-20 minutes.
Remove from heat, let cool, then fluff with fork.
Mix all of the ingredients and enjoy.