From epicurious, via the best-named food blog evah, Rachel’s Thus Bakes Zarathustra, a slightly spooky salad for Owy to take to the school fundraiser trivia night. (I was going, but have got an evil lurgy and instead I am going to bed with a pile of magazines. There is no need to feel sorry for me as I have been doing a very good job of that myself. But thank you.)
I hate it when “bring food to share” turns into six kinds of dip and two kinds of biscuits, so the plan is to take some trimmed up corn mountain bread and let people make little wrappy things with this rather lurid beetroot pesto from stone soup and the salad.
I used tinned black beans, which Rachel found impossible to find. I’ve only found organic ones, which suits me fine. I used a little hack picked up from another outspoken female (I think) and briefly boiled the tinned beans to remove any metallic flavour. Because I am undeniably poncy, and because it is Friday the 13th, I used black quinoa.
Who knew there was such a world of quinoa? I’ve seen the white and red varieties before, but the health food store at the local shops has a new owner and she’s really expanded their product range. She didn’t know much about it, other than it was organic, and she suggested that you could cook all three kinds together. Not sure about that, as the black to me is a little toothier than the white or red. I boiled then steamed it as per the epicurous method and I’m a convert. The little white rings so characteristic of quinoa become more apparent after cooking, so you lose some of the intensity of the colour, but it has that lovely quinoa nuttiness. The salad dressing features melted butter and lime juice so of course it’s excellent.
You’d think that realising how much of my thinking about what to have for dinner comes from food blogs might stop me buying cookbooks, wouldn’t you?