With the long weekend coming up, my coworkers and I decided we wanted to grill for lunch this afternoon. We had a nice array of fajitas including chicken, strip steak and chorizo complimented by red and green peppers, red onion, cheese, sour cream, salsa and guacamole. I brought in chips and made southwest quinoa.
- 1 cup quinoa
- 1.5 cups water
- 1 can organic black beans
- 2 ear corn (grilled and kernels cut from cob), or 1 can of corn
- 1/2 red pepper (diced)
- 1/4 red onion (diced)
- 1/4 cup cilantro (chopped)
- avocado halved
- 1 lime, halved
- salt, to taste if necessary
Boil 1 cup quinoa with 1.5 cups water. Once boiling, turn heat low and simmer the quinoa for 15-20 minutes, or until all water is absorbed. Drain, if necessary
Meanwhile, drain the can of black beans and corn (if not using cobs) and set aside. If using cobs, grill/char then cut corn from the cob. Dice peppers and onion and chop cilantro.
Mix the quinoa, black beans, corn, peppers, onion, cilantro, and avocado in a large bowl.
Squeeze half a lime over the mixture and toss. Serve and enjoy.
Adapted from Closet Cooking’s Corn and Black Bean Quinoa Salad
This can be used as either a side or a main dish as it’s filling and full of goodness. My very first experience with quinoa was this recipe just a few weeks ago. It’s not as scary as I thought it to be. Yummy and full of protein! Next food challenge: kale.
We are all now stuffed and ready for the siesta part of the day.
Have a wonderful holiday weekend! xoxo