Still on the quinoa kick, but this is a different flavor profile. I came up with this while making a delicious but heavy enchilada casserole. I wanted all those bright flavors but didn’t want the cheese and tortillas. That’s lie, I want to eat the cheese and tortillas; I just don’t.
1 ½ cups quinoa, cooked
1 can black beans, drained and rinsed
1 cup frozen corn, thawed
½ cup zucchini, chopped
¼ cup green onion, finely sliced
½ cup sugar snap peas, sliced
3 Persian cucumbers, chopped
1 red bell pepper, chopped
3 ribs celery, chopped
½ cup crumbled cojita cheese (if this is hard to find, feta is fine)
¼ cup cilantro
1 garlic clove, peeled
¼ cup fresh lime juice
1 tablespoon honey
pinch cayenne pepper (optional)
½ cup olive oil
¼ teaspoon sea salt
Blend all ingredients in a blender or food processor.
Cook quinoa according to package directions. Transfer onto a plate or cookie sheet and let cool completely.
In a large bowl, combine cooled quinoa with all other ingredients. Pour dressing over and stir gently. Taste and add salt and pepper to your satisfaction. I love to serve this on a bed of chopped Romaine lettuce with mango salsa on the side. See recipe below.
1 can fire roasted tomatoes with chilis, drained
1/4 cup cilantro
1/4 tsp sea salt
juice of two limes
1/4 cup green onion, finely diced
1 cup mango, finely chopped
Combine tomatoes, cilantro, salt and lime juice in a food processor and pulse until chopped but not pureed. Some chunks are good! Add to onion and mango, stir and taste. Add additional salt and/or pepper if needed. Enjoy!