Recipe Design: August

Another amazing Recipe Design from guest blogger, and good friend, Jenna Rowland of

The Puckstopperswife!

YUMMM

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By: Jenna Rowland

For years, a good friend of mine (Krista) had suffered with tummy aches and other digestive troubles. Doctors had always told her that it was indigestion or Irritable Bowel Syndrome and to avoid her “trigger foods.” Having suffered with IBS myself, I felt her pain…literally.  And to identify the trigger foods was nearly impossible in that they could change from one day to the next. 

Finally, being fed up with sinus issues, Krista went to see an Allergist for testing.  It turns out that not only does she have the typical seasonal allergies, but she’s also allergic to yeast, molds and gluten.  And to put the significance of those things into perspective, here are a few things that Krista can no longer have:

Breads of any kind, vinegar or anything with vinegar in it,fermented foods like cider/beer/wine, cheese, anything that’s been cured,mushrooms, prepackaged tea, and anything sugary (it turns to a yeast in your tummy). 

So there you have it. Two weeks before her annual “Ugly Sweater Christmas Party” Krista learned that she can’t eat much of anything except meat, vegetables and fruit. 

Being a self-proclaimed-at-home-culinary-dabbler, for the party, I decided to make something that Krista could eat that was all of the yummy without feeling the yucky.  Of the three dished I made, one was a redesign of her favorite (and mine too) WholeFoods Quinoa Black Bean Salad (that’s full of vinegar).  I remade that salad over the weekend with fresh farmer’s market veggies and it was AMAZING!  Far too yummy to keep the recipe to myself!

Summery Quinoa Salad

1 cup Quinoa, rinsed

2 cups Chicken Broth

 Add quinoa to broth and bring to a boil.Cover and simmer for 15 minutes or until the grain has sprouted and the liquid has been absorbed. If you think it’s done but there is still liquid in the pan, it’sOK to drain the excess.

1 green bell pepper, diced

1 red bell pepper, diced

1 bunch green onions, diced

1 bunch cilantro, chopped

1 can drained and rinsed black beans (I like lots of beans so added an additional half a can)

3 ears of corn, husked, grilled and cutoff the cob

Juice of 2 lemons, seeds & pulp removed (don’t use fake lemon juice…it’s not the same!)

6 Tablespoons extra virgin olive oil

Salt to taste.

Add all of the veggies, cooked quinoa,oil and lemon juice to a big, pretty bowl and toss gently to combine.  Add salt to taste. If you don’t like peppers,try cucumbers, zucchini, eggplant, red onions, or any other veggie you love! Use caution with tomatoes in that they will make the salad very watery if you don’tseed them first.

On a side note, that big, pretty bowl belonged to my husband’s great-grandmother. It is used frequently in this house and I just LOVE LOVE LOVE the durability of it and the pretty green around the rim. It looks beautiful with anything in it in any season!