Mexican Grain Salad with an Egg

grains

This is a variation of something I make often. I love a grain salad because of three main reasons: it’s easy, it’s hearty, and you feel good after eating it. Mexican flavors are among my very favorites. So, this is a light way to have those flavors all the time. I write “variation” above because you can omit a few ingredients here and there to make it a great side dish as well. If I want it to be my main meal, I like to add an egg to the top for extra protein. This is my idea of a perfect breakfast or lunch.

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 The fresh flavors really make this bowl. It’s the perfect healthy Mexican lunch. An avocado would be a brilliant addition to this bowl. I say that because I am never satisfied.

Tip: If you take off the arugula and egg it would make a perfect side to a nice fresh piece of fish.

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Mexican Grain Salad Bowl with an Egg

Serves 1-2

  • One small saucepan
  • A mini chopper (food processor or very sharp knife will also work)
  • 1/2 cup of your favorite grain (quinoa, couscous, millet, or even brown rice)
  • 1 cup of water
  • 1 tbsp olive oil
  • Juice of one lime
  • 1/4 cup cucumber
  • 2 garlic cloves
  • handful of big cilantro leaves
  • 1/3 of a jalapeno (seeds removed if you don’t like spice)
  • 1/4 cup of red onion
  • 1/4 cup black beans (rinsed and drained)
  • 1/4 cup of corn (optional)
  • small handful of arugula
  • 1 egg
  1. Pour your grain of choice into a saucepan (I chose quinoa). Add the water. A simple rule for measuring any grain to water ratio is always double the water amount. (ex. 2 cups of grain, 4 cups of water) Let it come to a rapid boil then turn it down to low and cover it. Let it cook for 15-20 minutes or until you see it’s ready. Then fluff with a fork.
  2. Roughly dice all aromatics. Throw all of them into the chopper/food processor with a few squeezes of lime juice. But if you are using the knife method, mince them all together until they resemble the picture above on the right. (I like them minced rather than big chunks because the juices they all give together really flavor the grain).
  3. Take the drained black beans and cooked corn and dress them with a pinch of salt & pepper, a little minced garlic, and a squeeze of lime.
  4. Pour the tablespoon of olive oil over the grains, and add salt and pepper to taste. Squeeze half of the lime into the grain. Stir together.
  5. Add the aromatics, black beans and corn. Mix.
  6. Then to that, I add a handful of arugula and a poached or fried egg.
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