Happy Healthy Blogger Thursday!

I am excited today for two reasons:

1. You are going to LOVE today’s healthy blogger. She is one of my faves. Seriously, the sweetest blogger both in her personality and her amazing treats.

2. It’s my birthday!

Yup, I am the ripe old age of 32 today. I have to say 31 was a great year. I left corporate America and started my own business, started writing a cookbook, and just got hired for my first catering gig!

My sister always told me that the 20s were for figuring yourself out and your 30s were for you to enjoy. She was so right. My 20s were full of many adventures but I think I have finally found my passion and I am so excited that I am able to pursue it.

In the past year, I have ‘met’ some amazing bloggers. You have met many of these women through the guest post series and I think it’s very appropriate for Lizzy to be the blogger today. Lizzy blogs at That Skinny Chick Can Bake and let me tell you, that skinny chick can definitely bake!

She does a lot of sweet treats but I really love it when she does something savory. Today’s dish, Quinoa and Black Bean Salad, combines two of my favorite ingredients: black beans and quinoa. In my mind, it’s the perfect birthday meal.

Without further adieu,

heeeerreeee’s Lizzy!

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It’s my pleasure to guest post on Kimberly’s wonderful blog.  Yeah, the focus of each of our blogs is a bit different…here you find healthy, nutrient packed dishes…and on mine you find decadent, high fat desserts.  But, truthfully, I only eat a wee bit of the rich goodies I make and focus on healthier food the rest of the day.  We became friends via Foodbuzz, and I immediately developed a soft spot in my heart for this sweet Wisconsinite. I was asked to share a healthy dish…so I went to an ingredient I’d been wanting to use again, quinoa.

The original recipe called for a alternative cooking technique…steaming the quinoa after cooking to make a fluffier end product. You may want to visit Epicurious, where this recipe was published, if you’d like to try their method.  This salad can be used either as a side dish or an entree. Quinoa is categorized as a pseudo-cereal, not a grain…and it provides a source of complete protein…quite remarkable in itself. This tasty salad has lots of room for tweaking…I’m thinking some cucumber would be a nice addition…and other grains could substituted for the quinoa. I’m going to try it again following Gourmet’s suggestion for the quinoa preparation.  I hope you’ll add this to your menu, too.


Thanks, Kimberly, for the kind invitation. It was an honor to join you on your blog today.

Quinoa and Black Bean Salad…adapted from Gourmet

 

1 1/2 cups quinoa, cooked in salted water according to package instructions
1 1/2 cups black beans (15 ounce can), rinsed
1 1/2 tablespoons red wine vinegar
1 1/2 cups frozen corn, thawed
1 red bell pepper, diced
2 pickled jalapeños, minced
1-2 avocados, chopped
1 package grape tomatoes, sliced in half lengthwise
1/4 cup finely chopped fresh cilantro 
Dressing;
5 tablespoons fresh lime juice
1 teaspoon salt
1 1/4 teaspoons ground cumin
1/3 cup olive oil

Cook quinoa using package instructions.  Drain and place in large bowl to cool.

Combine beans with vinegar and salt and pepper to taste.  Add to quinoa along with corn, peppers, avocados, tomatoes and cilantro.  Gently toss.

Make dressing by combining lime juice, salt and cumin.  Whisk in oil.  Drizzle over salad. Toss to combine.  Serve at room temperature.

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Isn’t that a great Spring recipe?

Make sure to check out Lizzy’s blog and share some birthday wisdom below. Do you have a fave age? Wise words about ages to come? Any fun birthday traditions?



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