Paul likes this

Here's something new I've tried that the whole family (including Paul and William) likes.

It is a quinoa salad that I replicated from the Whole Foods salad bar.  I'm always requesting samples of their prepared foods and if it's good I'll purchase a small container then probe the chef behind the counter for all the secrets.  I pick up the needed ingredients and experiment until it tastes like the one I purchased.

I don't know the name of it but here's what's in it:

Cooked quinoa -  I use to use a pressure cooker to prepare this but have since abandoned that practice.  Pressure cookers are quick and convenient but destroy so many of the vital nutrients and does not aid in the digestion of the grain.  I believe in and practice soaking grains and cooking them slowly over a medium-low temperature.  To make it especially flavorful (and nourishing) I chop up some fresh garlic and an onion, saute them a bit in olive oil then add the quinoa (about 1:2 ratio to water) and instead of water will use a rich homemade broth.  Add a bit of sea salt and let it cool before adding the following ingredients.

Black beans - again I use to use the pressure cooker for these but now am soaking them for at least 12 hours then cooking slowly on a low temp.  When cooking the beans I always add scraps from garlic, onions, and herbs (especially cilantro).  Don't salt your beans until they are done cooking.  And here is the secret I got out of the Whole Foods chef - for this salad you need to soak the cooked beans in red wine vinegar so they will provide little bursts of flavor.

Mix this with the following:

fresh parsley
fresh basil
olive oil
fresh garlic
red onion
corn
red or yellow pepper
cherry tomatoes or sun dried tomatoes
salt, pepper
and a few more splashes of red wine vinegar

I have also added crumbled goat cheese and leftover cooked zucchini and squash.  It doesn't look like much but when done right it is a sure crowd pleaser - it is actually one of Paul's favorite lunches.