Finishing a cookbook, or any massive project, really, is terrifying. A few nights ago, after I stayed up too late looking for any remaining last-minute issues, I tossed and turned while Oxford commas and the names of various ground spices bounced around in my head. I finally woke up from a dream that I skateboarded, belly down, all the way to my parent’s house. I arrived to find that my family had eaten all of the chocolate cake. Dad!
Last night, I reviewed the book for the final time—truly, the last time—to make sure all of my requests had been implemented. I sent it back, fully apprehensive, with my mind full of second-guesses and self-doubt. Did I overdo it on the dog pictures? Are people going to take this book seriously? It’s very colorful. Are the recipes in the order that they should be? That margarita photo that I was so proud of last year—I want to redo it because the ice cube is out of focus. It’s too late. And the little clock icon isn’t in quite the right place on page 197. Surely they can fix that part. (Update: they fixed it.) Send help, or wine. I’m losing it over here.
At least I have been eating better lately. I just polished off the last of this salad for lunch. I’ve had the concept floating around since I made my herbed quinoa and chickpea salad. It was so good that I started craving a Mexican version, and this is it. Sort of. I used sun-dried tomatoes because regular tomatoes are out of season, and because they offer more intense flavor. I used green onions instead of red, because raw red onion so often overpowers other flavors.
I added kale for some redeeming greens, but you could use spinach instead, if you’d rather. I used feta instead of authentic Mexican Cotija cheese, as usual, since I can’t ever find Cotija. The rest—black beans, pepitas, cilantro, jalapeño, lime, and cumin—are all standard Mexican ingredients. It’s a great salad, perfect for resetting after indulgent holidays. Hope you love it!
Watch How to Make Perfectly Fluffy Quinoa
