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)

 

Dressing

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.

 

 

Mango Salsa

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!