I was in a cooking slump for a while. It was so hot and we were going so many different directions. Our meals got pretty basic for a while. But now that we’ve got cooler weather and more of a set schedule, I’m getting into cooking again. I feel such a sense of accomplishment when I get something lovely and tasty on the table and we enjoy a nice family dinner. Some nights dinner is leftovers (love having leftovers on hand!) or simple pasta and sauce. But at least 3 nights a week, it’s my goal to make something a little more involved (but still very easy).

I got this great recipe from my sister Shawni.  I think it’s a great Indian Summer recipe – involves some cooking and some nice fall flavors but is served cold.
For info on how to cook dry beans really really easily and more bean recipes, visit this post.

3 c. cooled cooked quinoa (=1 c. raw quinoa and 2 c. chicken or vegetable broth; cook it like rice by bringing it to a boil then letting it simmer for 15-20 minutes – when the little circle things come loose from the grains and all the liquid is absorbed, it’s done)
2 cups of cooked and drained black beans (or one 12-oz can, drained)
1 can white corn (drained…I use frozen corn)
1 c. grape tomatoes (sliced in half) or 3-4 chopped large tomatoes
1/2 red pepper (chopped)
1/2 a chopped red onion or 4-5 chopped green onions (to taste)
1/2 bunch chopped cilantro

Mix everything together. Then pour the dressing over the top and mix it in:

Dressing:
2-3 tbs. balsamic vinegar (I like it with 3 tbs because I love balsamic vinegar)
1 tbs. olive oil
1/4 c. lime juice
1/2 tsp salt (or more if you didn’t use chicken broth to cook the quinoa – just add to taste)
1/2 tsp sugar

Serve at room temperature. I like to add avocado chunks too – mix them in or serve on top. You can also add feta or craisins. I often serve on a bed of lettuce (as in the photo). And a little extra lime squeezed on top is nice.

Serves 4-6 people. I usually double or triple this. It freezes well if you want to make a lot!