Now first let me premise this review with the fact that I am not a Vegan. I do enjoy a good steak now and then, but I ALWAYS enjoy checking out different cookbooks. They challenge me to try out new recipes and foods that I’ve never had.
Susan O’Brien has put together a beautifully written cookbook that has totally impressed this meat eating cook. With over 150 recipes and some really gorgeous pictures, I’ve sticky posted TONS of new things I want to try.
Seeing that I have never taken the time to read about the ‘vegan’ diet, I found a lot of the information Susan gives at the beginning of the book to be quiet interesting. Susan covers topics from Why Vegan? to a Cooking Guide for Grains.
So after I spent a good hour just paroosing through this cookbook and ewwing and ahhing over all the yummy looking recipes, I finally decided to try a few out.
My first recipe to try was the Mexican Quinoa Salad. I have NEVER had Quinoa before in my life, so this was going to be fun. I’ve heard TONS of great things about Quinoa, but was always a little hesitant about trying it out.
This salad was nice and refreshing. A great add on to any meal! My hubby, who was also a Quinoa newbie too, thought it was going a little on the strange side, but after taking the first bite, gave it a BIG thumbs up!
1 1/2 cups water
1 cup quinoa, rinsed with cold water and drained
1/2 cup seeded and chopped red or yellow peppers
1 small jalapeno, seeded and diced finely ( this is optional – and I opted out )
1 small red onion, or 2 green onions, chopped fine
2 Roma tomatoes, chopped
1 15 ounce can pinto or other beans, drained and rinsed
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped (optional)
1/2 cup salsa
1 tablespoon canola oil
Juice of 1 lime
freshly ground pepper
* Heat the water to boiling in a 2 quart saucepan and add the quinoa. Lower the heat to medium low an cover. Cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat and cool.
* When quinoa has cooled, add the peppers, onions, tomatoes, beans, cilantro, cumin, salsa, oil, and lime juice. Season with the pepper and salt, and toss to blend well. Chill before serving.
** Thank you again to Da Capo Press & Lifelong Books for sending me the complimentary copy of this cookbook to review **
For more Tempt My Tummy Tuesdays check out Blessed with Grace