Tomatoes: Revisited

The tomatoes are in from the garden.

Now what?

Here are a few ideas to use up those beauties from summer.

Tabbouleh

Tomato Almond Pesto

Tomato Pasta Sauce with Capers and Lemon

Panzanella (Italian Bread Salad)

Quinoa Salad with Black Beans and Corn

I have been making this salad for a few years now using couscous.

After discovering my love for all things quinoa, I had a feeling it would be a great stand-in for the couscous originally called for in this salad...

... and I was right.

Quinoa Salad with Black Beans and Corn
((Printable Version))

Ingredients:
1 cup dry quinoa
1-2 cups cooked black beans
1 1/2 cup halved cherry tomatoes
2-3 cooked ears of corn
5 green onions, sliced
1/4 cup chopped cilantro
1 jalapeno, minced
salt and pepper to taste

Dressing:
1/4 cup extra virgin olive oil
juice of 2 limes
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)

Directions:
1. Prepare the quinoa according to package directions.

2. Cut the corn kernels from the cob and place them in a bowl.  Add the jalapeno, cilantro, green onions, cherry tomatoes and black beans. Add the cooked quinoa.

3. Prepare the dressing, whisking with a fork.  Add to the quinoa mixture and toss to coat.

4. Season with salt and pepper to taste.

Linked to: 33 Shades of Green's Tasty Tuesday, Everyday Mom's Meals