i could sit and watch food network all day. better yet, i could sit and watch giada de laurentiis all day and come up with a new one-liner for every episode. not because i'm good with the jokes, but because the lady is ASKING to be made fun of with her perfect italian pronunciations and overly-excited hand gestures. also, i love her and want to give her a hug. boobs and all.
this salad is crazy good and i know tis true because my meat-eating husband frequently request this dish be added to the weekly menu. it's very tex-mexy and even better wrapped in butter lettuce leaves like a taco.
quinoa, black bean, and hominy salad
1 cup quinoa
1 1/2 cups chicken or vegetable stock
15 oz can black beans rinsed
15 oz can hominy rinsed (fresh or frozen corn works too)
handful of fresh parsley
good olive oil
heaping tsp of cumin
1 tsp salt
1/2 tsp pepper
1. cook the quinoa and stock in a saucepan until it comes to a boil. reduce heat and continue to cook until the quinoa has soaked up most of the stock. let cool.
2. in a big bowl, add rinsed beans, rinsed hominy, and a handful of chopped parsley. add the cooled quinoa and mix well.
3. in a small bowl, whisk together the juice of 1 lime, a glug of extra virgin olive oil, cumin, and a generous amount of salt and pepper. pour over the quinoa and stir. if the salad looks a bit dry, add a bit more lime juice and olive oil. more cumin and salt never hurt anybody either.
ps: hominy is kinda like corn kernels on steroids. look for it in the mexicano aisle at the grocery.
recipe adapted from giada de laurentiis.