Wednesday, November 3, 2010

Spicy Quinoa Salad

I hate gastroparesis. If you have it, you know why. I have a relatively mild case, my stomach is completely paralyzed but somehow I do not have the severe symptoms and can eat whole foods. I am grateful for that. But every few months I get a flareup that is debilitating. Monday I had so much pain that I could barely stand up and have had to take the last two days off of work (which for me, a type A personality, brings a whole lot of guilt and stress). One of the worse things is I also cannot eat anything I like. Last May it wasn't too bad because I didn't feel like cooking, but right now I feel like cooking new things and instead can only make plain rice, eggs, and pasta. Maybe I can use a little soy sauce but that is it. I do have a lot of recipes that I haven't posted yet, so I am going to have to go through them and wish I could eat something with flavor.

I saw this recipe as a post on Seriouseats. I was in the middle of reading Barbara Kingsolver's local food book and The Omnivore's Dilemma so I felt a bit guilty buying tomatoes and cucumbers at the beginning of October from the grocery store, but I wanted something healthy and light. I really like Quinoa. It doesn't have a strong taste and it is a great substitute for couscous. I used to make a similar couscous salad (Moroccan Couscous Salad) from Epicurious but couscous has gluten. Oh well.

Spicy Quinoa Salad

1 cup of dry quinoa
2 medium cucumbers
2 cups of tomatoes (I used cherry tomatoes)
1 jalapeno, seeded and chopped
3 Tbs of olive oil
1 small red onion, minced
2 Tbs fresh lime juice
1 tbs red wine vinegar
ground black pepper

Cook the quinoa according to directions on box. While cooking quinoa, mix the cucumber, tomato, olive oil and a pinch of salt together. In a separate bowl combine the onion, jalapeno, lime juice, and vinegar. Let sit while the quinoa is cooking. Combine the sauce and vegetables and toss. Then stir in the quinoa. Add more salt, oil, ground black pepper or lime juice to taste.

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