Today’s delightful recipe is from The Clever Cookbook, a beautiful debut work written by the talented, humorous and fun-loving Emilie Raffa.
I was first drawn to Emilie’s blog, The Clever Carrot, a number of years ago through her distinct visual artistry. If you enjoy quality food photography, or are a food blogger looking to improve your own, my advice is to pitch a tent, get installed and bring your popcorn. This girl has the magic touch — a clean at times ethereal aesthetic that will leave you breathless in its wake. Most infuriatingly, (and I mean that only in a loving way), she makes it look easy. A couple of my favorite examples are here, here and here.
But what keeps me connected to Emilie and interested in her work is her grounded, relatable and friendly style. A busy mom of two boys, she often shares hilarious antics about life, love and family and its from this perspective that she writes her first cookbook packed with ingenious tips, techniques and time saving savvy for stress free cooking.
What I appreciate most about this cookbook is that it delivers on its promise.
By using a handful of originating or master recipes (be it a sauce or a base stock for example), Emilie shows us how to build a number of delicious spin-off recipes from that point of origin — it’s a clever and extremely useful time-saving technique that keeps us connected to home cooking while also minimizing our grief. And anyone living under the crush of today’s modern demands – parent or otherwise – will value this approach.
If there is one thing I have learnt along this nutrition journey is that most of us want to be preparing wholesome meals made from real food it’s just that we often feel overwhelmed and time defeated. Through her thoughtfully organized and executed cookbook, Emilie shows us how home cooking is not only possible but also fun.
This delicious Southwestern Quinoa Salad is a gorgeous example. I made a double batch of quinoa in the rice cooker the night before (30 second prep = 6 cups of cooked quinoa) creating not only enough for the salad but also additional portions to pop in the fridge or freezer for the next time I make this salad or any recipe with quinoa — (I often use quinoa as a sub for rice in stir-fries and sides of all kinds).
I also tossed Emilie’s vinaigrette together the night before which reduced my dinner time prep and also allowed the flavors of the dressing to gather overnight drawing out their tangy deliciousness. You could easily double this recipe too and store in the fridge for the week to enjoy on anything!
As for the black beans, much like the grains, Emilie has devoted a section to cooking beans (yes, you can prep beans as effortlessly as the quinoa I just described) and once you’re on a roll you won’t believe how easy and worthwhile it is. You’ll be using these get-ahead strategies over and over again in your kitchen and stocking your freezer as you go along.
Reading this cookbook is not only helpful, it’s also entertaining.
I found myself laughing out loud at certain intersections as Emilie’s characteristic sense of humor shines through at the most opportune times: “my freezer is a war zone” she admits – “you need a helmet and an ice pick to excavate that thing” and suddenly, I feel right at home.
Also not to be missed are the clever tips she sprinkles throughout the book including reviving tired spices (I know I have quite a few and prefer not to toss them out) — and maximizing the absorption and flavor of marinades — did you know that you can prep and freeze marinaded proteins and that there is a distinct advantage to doing so? Neither did I but I’m so glad I discovered her technique. The book is full of ideas like this.
I hope you give this delicious recipe a try and I heartily encourage you to check out Emilie’s beautiful debut effort The Clever Cookbook featuring over 80 recipes with a photo to accompany each recipe (love that). Whether you’re a beginner or a well-acquainted confident cook, there is something for everyone in this book and I know you will find inspiration within its pages.
And now, if you’ll excuse me, I’m off to make Emilie’s irresistible looking Easy Zucchini & Brown Rice Gratin (or perhaps I’ll float over to her dreamy Banana Cloud Cake…), I haven’t quite decided yet.
- For the Quinoa Salad
- 2 cups cooked quinoa, room temperature
- 1 + ½ cups cooked black beans, rinsed and drained if using canned
- 1 cup corn kernels, fresh or thawed from frozen
- 1 cup cheery tomatoes, halved
- 1 orange bell pepper, finely diced
- ¼ cup scallions, thinly sliced (I used red onion)
- ½ cup chopped fresh cilantro or parsley, plus some for garnish
- For the Honey-Lime Jam Jar Dressing
- ¼ cup fresh lime juice
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey (sub pure maple syrup for vegan version)
- 1 tsp cumin (I used ½ tsp powder + ½ tsp whole seeds)
- ½ cup olive oil
- coarse sea salt and ground black pepper to taste
- In a large bowl, combine: quinoa, black beans, corn, tomatoes, bell pepper, scallions and cilantro or parsley. Toss well but gently taking care not to mash the tomato.
- For the dressing, add the first five ingredients to an empty jam jar (any lidded container/jar will do). Season with salt & pepper. Affix the lid securely and shake well to blend fully.
- Lightly drizzle some of the vinaigrette over the salad and mix it together. Taste and adjust seasonings as desired. Garnish with additional sprigs of cilantro or parsley, as you wish.
- This salad tastes best after it has had a chance to sit for about 30 minutes to absorb flavor.
Make-Ahead: this salad can be assembled up to 3 hours in advance and dressed lightly according to Emilie who also suggests adding extra herbs and more vinaigrette to refresh the flavors just before serving.
Southwestern Flare: I happen to love the combination of chile and lime in dressings particularly in the company of Southwestern ingredients ~ if you would like to experiment, consider adding a touch of your favorite chile powder to the mix. Chopped fresh peppers, such as seeded jalapeño, could also be added to the salad itself.
Optional Add-Ins: meal salads are convenient and delicious and you can play around with the ingredients to suit your taste preferences and needs - consider adding in diced avocado, crumpled feta or goat cheese and a handful of chopped nuts or seeds for an additional nutrient boost.
Cilantro or Parsley: although we are all cilantro lovers in this home, I decided to go with parsley because, through forces I don't quite understand, my parsley managed to survive the December/January frost and is still thriving in my outdoor herb garden. I was so pleased with its beautiful grassy taste in this recipe that I would not hesitate to recommend it.
Cumin: I was introduced to cumin seed before cumin powder and I never quite got over my affection for the whole seed. It is punchier in flavor than the powder and I find it irresistible by comparison in most recipes but it does not 'dissolve' the way a ground spice does so, as always, it's a matter of personal preference.
Emilie Raffa is the creator of The Clever Carrot food blog ~ she was a finalist in the category of Best Photography in Saveur’s prestigious annual Blog Awards 2015 and her work was most recently featured in Oprah Magazine. As a not-so-secret admirer of Emilie’s work over the years, I am delighted to take part in this celebration of her beautiful and thoughtfully rendered debut publication The Clever Cookbook. Congratulations Emilie ~ O the places you’ll go! x.
This looks so nourishing and flavourful! The Clever Carrot is quite the blog, Emilie is hilarious and talented! I can imagine this being the perfect vegetarian option to make ahead and take to a Summer BBQ.
Well , you sold me 😁 now I must have this cookbook 🙈This is my kind of salad and I would love a bowl of it right now!!! Your photos are so vibrant and inviting!!! ✨
very pretty! and well packed with nutrition . I love it
I just love the colours in this beautiful salad Kelly, and you’ve totally intrigued me into checking out the blog and cookbook. Cilantro never does well in my herb pots, it goes to seed quickly and I just can’t keep up plucking off the flowers. But I persevere every year and plant it every year!
This is my kind of salad, Kelly – gorgeous, colorful, packed with fresh veggies and a light dressing – love the honey-lime zingy dressing. Great review of Emilie’s book – I need to go out and get this cookbook. Gorgeous photos, too!
oh, I hear you Geraldine! I love these delicious salad meals too – so versatile and full of freshness. Say, have you been getting all the rain down in LA? (I suspect not) — we were teased with an early spring in February but it has be pouring now for two weeks straight! On the upside, our lawn sure looks green :)
oh, you said it so well, talking about Emilie’s way of making a meal so comforting, but not overbearing. and her honest heart definitely shines. i’ve bookmarked so many recipes, and seeing this quinoa salad come to life is just beautiful! so many flavors, and a good desk lunch. xo
me too Amanda – I have multiple recipes tagged – so much delicious food! I hope you’re enjoying your expo weekend, x.
What a fabulous professional book review! Both the blog and the book sound sensational, so thank you so much for introducing Emilie. (So this is one of the sources of inspiration for your extraordinary photographs??? I’m hopping to see if I can learn something too…). The salad is gorgeous and so colourful! No wonder you have chosen it to present this book.
thank you kindly Sissi – I’m so pleased to hear you enjoyed the review and the recipe. I love dishes that allow me make the most of what I have on hand and this one does just that – a perfect fridge cleaner :) it creates lots of variation and deliciousness each time. Emilie’s work is certainly a source of inspiration – I hope you enjoy it too.
Your photography is really taking on a whole new level Kelly! It’s stunning. I love the shot of the plate with all the colorful ingredients arranged just so – reminds me of a pinwheel. Very happy! This looks delicious and very fresh. I would love a plate right now! The cookbook also sounds like a delight. :) Hugs to you!! xo
thank you Kristy! My photography, though still very rudimentary in many ways, has expanded a little since the days we started :) it’s fun and I love discovering sites that explore it too – I have so much to learn.
i can see why emilie inspires you , kelly. i myself have just returned from a LOOOOONG visit to her blog. the recipes! the photos! the light! oh the light!! where would we be without inspiration. thank you both so very much for inspiring me today.
I’m glad you’re enjoying the discovery Suzanne ~ that’s a huge part of what makes blogging so much fun isn’t it… happy Sunday.
The salad looks so good! It is a perfect choice for a quick lunch at work!
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yes, a perfect light and nourishing lunch option that won’t have you falling asleep at your desk! thanks so much for stopping by Roxana and welcome to Inspired Edibles!
Thank you for introducing me to Emilie! She does have a beautiful website and her food is SO inviting. I did smile when I clicked on the first “here” and immediately noticed white on white. When Bobby was teaching me photography, he said to avoid it because it was a very hard look to pull off. Well, Emilie nailed it!!! :)
Here quinoa salad does look delicious with some of my favorite ingredients and that vinaigrette sounds awesome. Even though I haven’t committed to liking quinoa yet, I do love the other ingredients making this a must try. Thanks Kelly and Emilie!
haven’t committed to liking quinoa yet :) haha, love it. we find it comes out light and fluffy in the rice cooker and now that I’m used to it I tend to favor it over many of the other heavier/bloat inducing options. And once that honey-lime gets mixed into the grain, you won’t know what hit y’a :D
Yes, white on white… agreed, hard to pull off — that’s precisely what I mean, Emilie makes it look easy, the mark of a true artist.
What a gorgeous bowl of food and thoughtful review. You’ve given us an excellent introduction to Emilie and her work; it sounds to me like you have a lot in common with each other. Your recommendation means a great deal, I will absolutely look into her cookbook. As you rightly point out, very few of us have the luxury of extended hours in the kitchen and I for one am always looking for time saving tips on quality food. Thank you Kelly!
I know that time is my biggest challenge Elizabeth and I encounter it over and over again with others in my nutrition practice. The Clever Cookbook tackles the issue with humor, savvy and deliciousness.
Yes, yes…. !! Kelly! All of the above. Beautifully written and skillfully executed. I was laughing out loud too, right with you. Emilie’s writing is just that way, making one feel part of that scene or totally relatable. This is such a delicious recipe; a perfect make ahead and eat on it for days salad. I hope one day, the three of us can get together. I’d love that! xo
another reason to love the Carrot? I discovered you over there… xx :)
This book is on my wishlist and your review puts it right at the top! I love the idea of being able to save time while still cooking nourishing foods for my family and I. This salad is a real beauty, such a delicious combo of flavors! xoxo
thank you kindly Faith ~ I’m with you on the sensible nourishment and I think you will love The Clever Cookbook.
A beautiful book and recipe and I adore quinoa salads.
Have a super day.
:-) Mandy xo
Mandy… I made your delicious cornbread twice since dropping in! What a fabulous recipe (I added some chopped jalapenos and cheddar the second time around – my boys gobbled it up with glee :) x
Well, could not resist once I went to amazon.com
Emilie, your book is mine all mine and I shall indulge in reading it like a novel! With Kelly’s recommendation, I know it will be amazing!
now, I must say you and her have very similar photographic styles, so I would sign below your compliments to her and apply the same to you!
I don’t need another cookbook, but I will have to check hers out – seems like a winner, and well well well… my birthday is approaching, I could give it to myself and act surprised when amazon delivers the package
great recipe!
Hah! that’s only because I try meticulously to copy her LOL. Awesome that you picked up the book Sally, I know you will love it! Also, something you need to know about Emilie is that she is a passionate bread maker – just like you!! x
I am publishing the post tonight at midnight… got permission from her and all…
;-)
passionate bread baker, you say? so we are basically twins! (I WISH!)
Very pretty! And so packed with nutrition. I love it!
thanks Heather – yes, you can taste the goodness in this one but not in a painful way ;o) I hope you’re having a great Sunday.
Kelly, this was absolutely beautiful to read. I have goosebumps! You are quite the talented writer, my friend. And your pictures look just like the book ;) I’m so honored to have your support, but more importantly, you are a true friend (since the beginning!). One day we will finally get together. And then I can hug you in person. xx
I’m delighted to hear that Emilie ~ it was my sincere pleasure to dedicate this post to you and your beautiful work. I’ve been watching you grow in so many new and exciting directions over the past number of years and I know this is only the beginning for you. Happy International Women’s Day ~ sending you a virtual bouquet x (ps. when are you coming to San Francisco with a flower in your hair? I think we would have a blast together; of course I might also be persuaded to take a road trip to NYC :D).
I agree, Emilie is a master at beautiful photography! I can imagine her book is stunning. I need to get my hands on a copy!
This quinoa dish looks like the perfect quick and easy meal. I’ve been wanting to cook my own beans for a while now but I always resort to using canned for convenience. Maybe the tips in her book will help me break the habit!
Quick, easy and it buddies up with virtually every dish – I find myself making it over and over again; such a great way to use up your fridge produce too :) cheers Sarah.