This is when I begin to break into my stash of tomatoes that I canned last summer. And the basil I froze in ice cube trays
What I didn’t tell you this summer, when I was knee deep in tomatoes and jars, is that I really don’t like canning. It’s a long process. The largest pot I own only holds 8 pint jars... and with this pot on the stove, I only have enough room for a second pot of simmering tomatoes. It takes many, many batches and a solid day or two to process enough tomatoes and peachy mama peppers to get me through the winter. But now that it’s the dark days of winter, I’m so grateful for my stash!! And indeed my appreciation stays with me through the summer canning process.
Simple pasta tossed with a can of tomatoes and a basil “ice cube” offers the quintessential taste of summer. Still simple, but with a more complex ingredient list, I toss quinoa and black beans with the tomatoes and basil and serve it with grilled chicken sausage. Can you feel the warmth?
Black Bean Quinoa Salad
1 cup dried quinoa
1 cup cooked black beans
1 pint jar of summer canned tomatoes
1-2 ice cubes of basil
2 scallions, cut into rings
1/2 lime, juiced
salt and pepper to taste
1. Rinse quinoa under cold running water.
2. Put quinoa in a pot with 3 cups of water. Add 1 teaspoon salt. Bring water to a boil over high heat. Reduce heat to a simmer, and cover pot. Cook quinoa for 10 minutes, or until grains pop open and have a little tail. Drain any excess liquid.
3. Toss quinoa with remaining ingredients. Serve with chicken sausage.
I'm submitting this recipe to Andrea's Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves.