Quinoa - Teal's Blogs - Page 2 - Teal Swan Jump to content



dough-943245_640.jpgThe stray quinoa grains bouncing like tiny white bouncing balls across the granite counter.  The sand like feeling of them in the strainer.  The way they move under the faucet stream makes them seem excited to participate in the dish they are going to be a part of.  The earthy bodies of the black beans. The brilliant summer heat that makes its way into the flavor of the vine ripened tomatoes.  The sharp snapping sound of the knife against the vivid flesh of the bell peppers.  The way red wine vinegar bites at your sinuses in a way that makes you curious to breathe deeply so you can feel the bite again.  The slippery comfort of the olive oil and the way it slides itself into every recess it can find as if it is reassuring all the other ingredients involved.

I love cooking.  I love everything about it.  For me, each dish is like an edible piece of art.  But an art piece that has the power to amalgamate living beings.  There is an emptiness to enjoyment when it is not shared.  So, to end this blog in alignment with my desire to have you share in this enjoyment of mine, I am going to give you a recipe of mine…


Teal’s Quinoa Summer Salad

2 cups uncooked quinoa

4 cups vegetable broth

3 cups corn kernels

1 large green pepper (diced small)

1 large red pepper (diced small)

3 cups black beans (cooked)

2 cups kidney beans (cooked)

2 cups black olives (sliced)

2 cups cherry tomatoes (quartered)

4 green onions (chopped)

1/2 cup olive oil

1/3 cup red wine vinegar

2 garlic cloves

Salt to taste

Rinse the quinoa well.  Combine it with the vegetable broth and bring it to a boil. Turn the heat down so that it is simmering and cook it uncovered for 15 minutes or until all the liquid is absorbed.  Then turn the heat off and cover it with a lid and let it stand for five minutes.  Fluff it with a fork and put it in a very large bowl. 

Toss it with the corn, green pepper, red pepper, black beans, kidney beans, olives, cherry tomatoes and green onions. 

In a food processor or blender, combine the olive oil, vinegar, garlic cloves and about 1 tsp. of salt.  Blend until frothy and creamy.  Pour it over the quinoa/vegetable mix and toss well until the salad is well coated.  Add salt if needed to taste and serve.  This recipe makes enough for a large party or for abundant leftovers.              



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Thanks, for the Blog, and the recipe!  Like previous commenters, I am awaiting my new book to dive in to.  Excited and a little freaked out at the same time :$.  Here's one of my recipes for you and your subscribers to try:


Potato Corn Chowder – Joan Thompson


2 Cobs of corn

2 medium yellow potatoes

1 small or ½ medium onion, finely diced

2 – 3 cloves of garlic, minced

8 – 10 sprigs fresh Thyme or tsp dried Thyme

½ tsp red pepper flakes

2 cups unsweetened coconut milk (I used the brand “Silk”). **You can use a can of coconut milk, but just add enough extra vegetable broth to make it equal 2 cups

1 cup vegetable broth

Salt and pepper to taste

Cut kernels off the cobs and sauté in a tsp of olive oil over medium heat with the thyme; (remove the leaves while pulling the stems through your pinched fingernails/fingertips), for 7 - 10 minutes, or until some of the corn browns.  Heat the coconut milk and broth in a separate pan, over medium heat, until almost boiling. Keep hot.  Meanwhile, dice the potatoes finely, and cook over medium heat, with 1 cup of water in a shallow saucepan (Or a wok!), until most of the water has reduced away; this should be enough to soften the potatoes.  Add the onion, garlic, red pepper flakes, salt and pepper to the potatoes, “stir-frying” until onion is clear and soft.  Add the corn to the potato mixture. Add the heated liquid mixture, cover, and simmer on low for 15 – 20 minutes.  If you have a great recipe for Dumplings, this would make a great fall or winter meal.

Serves 4; double or triple the recipe as needed.  Freezes well.

Edited by Joan
I spelled "Thyme" wrong, lol
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How interesting you happen to be integrating shock around when you came to visit Portland. Being stuck. Yes. I would bet you found what you needed here. :) today, I have been able to relax muscles tensed from years of being held at the ready, stuck in a moment of shock. to relive moments once so painful and let go. But finding relief in one place makes me how aware of other places yet to be embraced with acceptance there are still remaining in my strong, resourceful body.

Thank you for being here, for writing a friggin book (so cool Teal!) Books are a piece of history, an idea or spark that can be shared and shared again. Your idea is not just beautiful, but creates a feeling of wholeness and love that humanity aches for. you of all people know how much power there are in words though, I think thats why you feel conflicting emotions. Thats why we love you!

by we I mean me, in a non creepy, non sexual not a stalker way. <3

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Great Timing!  I've been looking for a recipe for a cabin trip with friends and this is perfect, especially as it's geared to a larger group.   Also, taking my time reading "The Completion Process".  So far - so good. 

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On 8/29/2016 at 6:51 PM, Diana Zirbel said:

sometimes I hate synchronicities. That´s when I feel looked through. When I´m in a bad mood and relate to your blogs. Sometimes I feel understood but sometimes it makes me feel so much worse. Maybe I should say oh great I´m triggered go work with it. Yet I only find myself struggling against my hurt and desperation. I feel I can´t think. It doesn´t make any sense what I´m writing. I´m confused. I love cooking. I love getting involved with my hands. i love washing dishes and playing around with the water. I love it, when I can get results so fast and easy just by washing the dishes. And I wished my life would contain only that. I picture my life would be settled calm and happy if all there would be to be lived were only cooking and dishes. I hate it when I feel stuck and I hate it when no matter how much I try I never seem to proceed. Hell why can´t I just be done with all the fucking past and then only have to deal with today and keep on living in the moment? Is there never ever an end to this?

Miss Diana, I truly understand your frustration. Here is my perspective on feeling stuck and not being able to proceed... I see the journey to be much like travelling up a spiral stairway...round and round, the view is all too familiar. It takes a moment (and a good bit of sweat), but eventually we realize that we have been climbing the entire time. All of a sudden, we see that the view has changed dramatically! Sometimes we must revisit old lessons to pick up on what it is that was overlooked or what we were unable to comprehend as we climbed lower rungs. There is progress in the perceived monotony for those who are seeking.

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Dear Teal,

This is "inspirationfeelsgreat" :)

I have just ordered the completion process. It is funny that while you were expecting resistance from the psychologist camp, it is coming from the spiritualist camp. Both are just camps; I am sure psych and spirit are all fine with you and all of us.

Best wishes...

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Thanks Teal,i have just found you a few weeks ago on Google. I just got my certificate for reiki level 2 and was watching videos and your popped up. So happy to be following you. I'm loving you already!?

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I'm reading *The_Completion_Process* now.. and am quite impressed and pleased with this epic work of yours!
 I could say more but I am currently practicing SILENCE.  o.O

Thanks for the great book and process, Teal. :loldog:

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