Quinoa Soup with Corn

I think I might have forgotten to mention something with my last post. My "living" has changed a little bit. No, I haven't changed states. Or married a traveling juggler. But I did start a new job! I started last week, and I have to say that it is kind of fun to start a job and feel like you actually know what you're doing. Well, I shouldn't get carried away. I still have no idea what I'm doing. But they think I do. That's half the battle, right?

I am quickly learning that one component of this new job is going to be an increase in my work travel. If that's to a place like, say, Hawaii, that's pretty exciting. If it's to somewhere like where I'm headed tomorrow (Indianapolis), it doesn't quite have the same appeal!

Regardless, knowing that I will be traveling more has motivated me to make a few freezer-ready dishes so that I have some homemade goods in stock for the times I won't have a chance to cook. This soup took less than 30 minutes, start to finish, and is a perfect freezer-ready item. Only change I made was to not add the avocado. Best to save that until you're ready to eat!

Have you ever had quinoa (KEEN-wah)? It's one of my favorite grains. Not only is it delicious, but it's also one of the only non-meat food items that is a complete protein. High in iron and fiber, this little guy is a dynamo. If you're iffy on the taste, I recommend toasting it in a skillet briefly before boiling it in order to give it an almost nutty taste.

Quinoa Soup with Corn

Adapted from The Seattle Times

Serves 4

Ingredients:

4 cups chicken or vegetable broth
1 cup quinoa
1 can corn kernels
1 green pepper, diced
2/3 cup chunky salsa, to taste

Juice of one lime
1 ripe but firm Hass avocado, diced
Salt
1/4 cup chopped fresh cilantro

Directions:
1) In a large pot or Dutch oven, heat broth over high until it comes to a boil. Add quinoa and green pepper. Drop heat to medium-high. Cook (still boiling) 15 minutes.

2) Add corn and salsa. Stir. When it comes back up to a simmer, kill the heat. Remove the pot from the burner. Add lime juice and avocado. Stir gently. Salt and pepper to taste. Add cilantro. Stir again.

Bruschetta

Here's a pattern for you: cook, cook, cook, live, live, live, cook, REMEMBER TO POST.

In other words, true to form, my posting has been a bit underwhelming. But, fear not, with a few gentle pokes and prods (and a to-the-point email--thanks, Gillian!), I am back. Not only am I back, but I bring you a snack.

If spring time does one thing for me besides inflating my sinuses to the size of Kim Kardashian's ego, it's that it gets me excited for fresh produce. Granted, I might be a little overeager in this instance, as tomatoes and basil really belong more to the summer than the spring, but that's beside the point.

What is the point? That bruschetta is delicious. And simple. And it may even prolong your life (yay, Lycopene!). Is there any reason that you should NOT make this oh-so-delicious side dish? Not a one.

This particular bruschetta-making event was for a movie night to watch "The Help" with my mom (heeeeeeyyyyyy, Mom! Do you read this?) and BF's mom (heeeeeeeeey, Mrs G! Thanks for having us!). Ciabatta topped with bruschetta, cheeses galores, homemade chicken fingers, and a salad (with fruity cheese, which I will have you know I ate and I even enjoyed) made for a wonderfully relaxing night. We even got to sport our slippers!

Bruschetta


Ingredients:
6 plum tomatos, cored and diced
4 cloves of garlic, minced (feel free to lower if you need to spare your breath)
1 bunch of basil, chopped
1-2 Tbsp olive oil
1-2 Tbsp balsamic vinegar
salt and pepper, to taste


Directions:
Mix all of the ingredients together in a bowl, and let sit for 5-10 minutes for the flavors to infuse. Feel free to add more or less vinegar, depending on your taste preference. Serve on a toasted baguette or ciabatta bread (thinly sliced). Some people recommend lightly brushing the bread with oil and toasting it prior to eating, but we were too eager to bother with that step and it turned out just great!