Today, on one of the hottest days of this summer thus far, I decided that it would be a good idea to go to a hot vinyasa yoga class. To be honest, I didn’t intend on it to be this hot, but I had a morning free for the first time in a while and haven’t been to a class in few weeks. It was so hot in the room that the instructor didn’t turn on any of the heaters. I started doing hot yoga this past May and have fallen in love with the art of yoga. Yoga by itself is relaxing and muscle strengthening enough, but doing it in a 100 degree room is just so much better. Call me crazy, but the aftermath is an amazing feeling. Well, the immediate aftermath is amazing. Tomorrow, my legs and butt might actually hate me.
Now, onto this delicious organic quinoa salad I’m currently addicted to… I’ve been on a hunt for a healthy, hearty, and delicious corn soup/chowder/dish to make with the fresh sweet corn that floods farm stands and fresh markets every summer. Each year, corn on the cob is an obvious side dish in my house because it’s sweet and delicious and that’s all the reason I really think I need. I came across this recipe that combined sweet corn, black beans, and quinoa; a healthy, protein-filled salad that I had to make. I just had to.
So after yoga, yes, right after yoga, sweaty and all, I stopped by the food store to raid the organic isle. I picked up some organic black beans and organic low-sodium chicken broth. [You can use regular black beans and chicken broth, but it was one of those days that I thought that it being ‘organic’ would make it that much better.]
Well my friends, this was one hell of a salad. Not only have I eaten it for lunch and dinner, but it’s a great snack, side dish, or bring-to-work lunch. It’s filling, tasty, and extremely healthy. Add a squeeze of lemon or lime and you’ve got yourself a hearty little meal right there. And for the record, I did eat it out of a coffee mug, do we have a problem with that? (Handmade coffee mug courtesy of my sister who brought it back for me from Bermuda. Ain’t it pretty?!)
Black Bean and Corn Quinoa Salad adapted from The Dish on Delish
1 tablespoon olive oil
1/2 medium onion, chopped
1 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper
1 1/2 cup fresh corn, cut off the cob
1 1/2 (15 ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped (I didn’t add any because I don’t fancy cilantro all that much)
Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.
Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 15 minutes (or until all the liquid is absorbed).
Stir in corn and black beans until heated through. Remove from heat and add chopped cilantro (if using) and a squeeze of fresh lime if desired. Serve warm, room temperature or cold.