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Peach Salsa with Quinoa and Black Beans

July 29, 2011


I nearly missed peach season without making a single peach dish! It’s way too hot to bake a peach pie, so I went with peach salsa. Ever since I made pineapple salsa to put on top of chicken, i’ve been really into making and eating citrus fruit salsas and pairing it with something savory. I’m usually one to never let the weather interfere with my cooking or baking. If anything i’ll run the air conditioner while I bake brownies, no big deal. But, man, it’s wearing on my patience. When I was making the chicken and pineapple salsa, I found myself just wanting to give up standing over the hot oven in 97 degree heat and just give up and eat the salsa instead.

You know what else goes well with fruit salsas? Quinoa. It’s so much lighter than rice, but still kind of tastes like couscous. It’s really high in proteins and goes well pretty much with ANYTHING. It also has this amazing texture of crunchy and soft at the same time.

So on a really hot day, and you’re tired and don’t want to subject to making a delivery guy leave his air conditioned store to bring you a shitty sandwich, make this instead. And you’ll feel better.

Peach Salsa with Quinoa and Black Beans

First, make your peach salsa:
4 ripe peaches
1/2 small red onion
1/2 jalapeno pepper
1 lime
handful of cilantro, chopped
sea or kosher salt
pinch of paprika

Peel and core the peaches, and then cut into cubes. Set aside in a medium bowl.
Finely dice red onion, and jalapeno. Add to peaches.
Chop cilantro and add to the rest of your peaches, toss everything together with a spoon.
Squeeze in your lime and some sea salt.
Sprinkle with some paprika and toss everything together again.
Cover loosely and stick the bowl in the fridge.

The rest:
Quinoa
Black beans [from a can or cooked]
Cumin
Chili Powder
Green Onion
Cook your quinoa: Boil 2 cups of water, sprinkle in some salt.
Add 1 cup quinoa, reduce heat, and cover to let simmer for 13-15 minutes, until water has evaporated and you’re left with fluffy quinoa.
Take quinoa off heat, and fluff up with a fork. Adding a pinch of salt and pepper to taste.
Add half a cup of drained black beans to a bowl. Toss with some Cumin and Chili Powder.
Chop 3 pieces of green onion and add to the beans. Toss together again.
Dish your quinoa into a bowl, cover with black bean mixture, and top with the peach salsa

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