Quinoa and Black Beans

This is a standard in my house. It’s a healthy twist on rice and beans
that leaves plenty of room for improvisation. Sometimes we add
spicy sausage and you could certainly include some diced bell peppers.
It makes a great cold salad the second day.

1 Tablespoon olive oil
1 onion chopped
3 cloves garlic, peeled and minced
1-2 jalapeños, finely diced
3/4 cup quinoa
1 1/2 cup vegetable broth
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 large tomato, diced
1 cup corn kernels (from 2 ears, use more if you’d like)
2 15 oz. cans black beans, rinsed and drained
1 handful choopped cilantro leaves

Heat the oil in a medium saucepan over medium heat. Add the
onion, garlic and jalapeño and sauté until golden brown. Stir in
the quinoa, spices, tomato, salt and pepper. Add vegetable broth
and bring to a boil. Cover, reduce heat and simmer for about 20
minutes. Stir in corn and continue to simmer for about 5 minutes
more. Mix in black beans and cilantro stir until heated through,
Serve and enjoy!

Tomato Salsas!

Recipes from San Francisco’s Mission District, as seen in Chile
Pepper Magazine, August 2007

Pancho Villa’s Pico de Gallo

(makes 6-8 servings)
3 medium tomatoes, diced
1/2 white or yellow onion, diced
1.2 cup chopped cilantro
1/2 teaspoon salt
1-2 Tablespoons freshly squeezed lime juice
3-4 jalapeños, minced

In a serving bowl, toss together all ingredients. Taste, and add
more salt if needed. This salsa can be served with ships, alongside
meat or seafood dishes, or even eaten as a salad.

Chava’s Fiery Tomato Salsa

(makes 6-8 servings)
6 medium tomatoes
10 chiles de arbol
1/2 white onion
1/2 cup minced cilantro
1 teaspoon dried Mexican oregano
1/2 cup white vinegar
salt and fresh ground pepper

Bring a pot of boiling water to boil and blanch the tomatoes,
chiles and onion for 30 seconds. Drain. In a blender, combine all
ingredients and blend until smooth. This salsa will keep, refrigerated
for up to 5 days.