Hello again. I'm back after another hiatus. September was a busy month: three countries, four time zones, a birthday, a wedding, several amazing dinners out, and (oh yes) crunch time at work. But I'm back now and raring to go with a few new recipes.
First up, a sort of non-recipe that turned out to be inspired (in my humble opinion). I had made fajitas with the required accompaniments, i.e. pico de gallo and guacamole, courtesy of my brother's recipe. Surprisingly, I actually had some left over. The guacamole was easy -- I practically ate it with a spoon -- but the pico de gallo was a little more challenging. Luckily, the fridge provides unexpected inspiration through juxtaposition: another container held some quinoa from an earlier meal, and I had an ear of corn -- the last of the summer -- which came in my vegetable box. After throwing in some pinto beans, also from the meal, this combination made for a tasty lunch. Quick and easy for when life gets to be a bit too hectic.
Pico de gallo and quinoa salad
1/2 C. pico de gallo
1/3 C. cooked quinoa
1/2 C. pinto beans
1/3 C. corn
salt to taste
Mix all ingredients together, adjusting lime, salt and pepper to taste.