QUINOA is the main ingredient in this recipe today YAY! I have to tell you usually I start on Thursday trying to figure out just what recipe is going to make the cut for RECIPE FRIDAY. This week it was totally between this recipe I found last night on my favorite recipe spotting site PINTEREST or using my spaghetti squash that has been sitting in the kitchen for the last week just waiting to be used. As you can see quinoa won out and really it was just because I KNEW my kids would NEVER eat the spaghetti squash and I am hoping they will at least TRY this recipe.
If you haven't tried quinoa before then check out the facts above about it and in my opinion it is A LOT BETTER than brown rice. Taste-wise the reason I think that is is it just does NOT dry out like brown rice sometimes does. So a few days after making a batch it STILL tastes great and not hard and dry. Also it just is not as dense to me as rice can be, more fluffy like. Really since trying it for the first time through this blog site over this past year I actually prefer it to rice now. And it's very HEALTHY TOO! Big win.
So when looking for a recipe for my site I generally look for a recipe that is EASY, TASTY and HEALTHY. When I say easy it can NOT be a lot of ingredients and hopefully the ingredients are from this planet and I recognize them. Not too complicated, with simple steps so folks like me that are lazy or just not that into cooking or on a limited schedule lol like who isn't, then these recipes might be something you try.
This recipe is straight from this really cool website called www.glutenfreeblondie.com - hey the name is great and the site is too. So make sure to check it out!
Here is the recipe:Ingredients 1 cup quinoa, uncooked Olive oil Salt and pepper 1 15 oz can black beans, drained and rinsed 1 pint cherry tomatoes, halved ¾ cup frozen corn, thawed ½ small red onion, diced Handful fresh cilantro, chopped 1 lime, juiced and zested 2 tsp ground cumin Recipe Add 1 cup of quinoa and 2 cups of water to a medium-sized pot and place over high heat. Once the mixture comes to a boil, reduce heat to low and cover pot with a lid. Cook for 15 minutes, remove from heat, and fluff quinoa with a fork. Pour cooked quinoa into a large bowl. Drizzle the warm quinoa with olive oil and season with salt and pepper. Taste, and add more salt and pepper if needed. Add the rest of the ingredients to the bowl – this includes the beans, tomatoes, corn, onion, cilantro, lime juice, lime zest and cumin. Toss well to combine. Serve at room temperature, cold, or warmed.
So you might have thought this was lettuce or leafy greens because the name says salad but no, no it isn't your regular salad here. NOPE it is a tasty, filling salad and it has BLACK BEANS too. If you have been following my recipe blogs here I have had an infatuation with black beans going on ...
Here is the finished picture right before it made it to the bowl and then my mouth.
YUMMY! Filling and delish. Time to cook was about 20 min start to finish. Did my chopping of onions, tomatoes, rinsing beans and cooking corn while quinoa cooked and just threw it all together and squeezed the lime on it and FINISHED. Give it a try and let me know what YOU think.
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