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Recipe: Southwest Quinoa

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.

P1020710 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


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