I have finally reached my clinical rotations and I FINALLY feel like I have found where I want to be within my field. Right now I am working at a small area hospital and it seems to suit me... although I haven't worked in a larger hospital, but I will in a couple weeks. Each patient is a puzzle. I have to figure out what diseases are largely impacted by diet and make the appropriate recommendations. I love this puzzle. I love talking to each patient. I have found my calling.
When the weather changes from cold to
Quinoa, Black Bean, & Mango Salad
Adapted from Skinny Taste
1/2 cup uncooked Red Quinoa, cooked to packaged directions
2 Anaheim Peppers
1 (15 oz) can Seasoned Black Beans, drained and rinsed
1/2 cup Frozen Corn, thawed
1 Large Mango, chopped (I love mango so I used two)
1/4 cup Red Onion, finely chopped
1/4 cup fresh Cilantro, chopped
1 medium Lemon, juiced
1 medium Lime, juiced
3-4 tbsp Extra Virgin Olive Oil
2 garlic cloves, pasted (I used 1 tbsp of this garlic paste)
1 tsp Ground Cumin
1/2 tsp Ancho Chili Powder (or 1 tsp regular Chili Powder)
1/4 tsp Ground Turmeric
1/4 tsp Salt
Heavy pinch of Cayenne Pepper
- Turn the oven to broil. Line a baking sheet with foil. Wash and dry the anaheim peppers and place on the baking sheet. Cook until all sides are charred, will need to rotate the peppers halfway through. When blackened, remove from oven and wrap using the foil on the pan. Allow to steam and cool.
- Cook the quinoa according to package directions. When cooked, add the bowl with the onion and mango mixture.
- Prepare the dressing. Set aside.
- While the quinoa is cooking, prepare the onion, mango, cilantro, and corn. Combine in a bowl.
- When the peppers have cooled to touch, remove the charred skin and the seeds (throw these away). Chop and add the mixture.
- Pour the dressing over the salad and mix well.
- Refrigerate until ready to serve.
Makes 4-6 servings