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New York, New York
I enjoy simple things: solitude, cheap sheet cake, and sunlight. I also believe that white is, in fact, a color. Bring me fresh flowers and we can be friends.

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September 8, 2011

Recipe: Southwestern Quinoa


I am always looking for easy salads and side dishes that can last for days in the fridge. When I came across this recipe on Simply Scrumptious, I immediately knew it was something I'd love.  Add it to the list of salads that are always in a Tupperware in my fridge along with health salad and sweet potato and black bean salad.


Ingredients:

1 Cup Quinoa
Tomato
2 Ears of Corn - Remove corn from ear
Red onion
1 Can Black Beans - drained and rinsed
1 Avocado
1 Jalapeno  (seeds removed and diced small)
Cilantro
Garlic
Olive Oil
Limes
Salt
Pepper
Cumin
Chili Powder
Directions:
Cook the quinoa according to the package directions and set aside.  Saute the corn, jalapeno, black beans, and garlic for about 5 minutes. In a separate bowl, mix lime juice, 2 tbsp cumin, 1 tbsp chili powder, and salt and pepper to taste.  Once everything is prepared, combine all ingredients, chill, and enjoy!


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