Thursday, June 19, 2014

Quinoa Summer Salad - So Yummy!

I don't usually do recipes but I shared this a couple of years ago on Facebook and people still tell me all the time how much they dig it.

This recipe makes a gigantic bowl  -  enough for a week's worth of lunches, to bring to a big pot luck, or for sharing with hungry, vegetarian neighbors. Oh yeah! It's also gluten free. If you want to make less, just cut the proportions.


It's really yummy, it sort of tastes like the inside of a burrito. My husband and kids eat this and like it (though I have to serve it with some sort of grilled meat or the Cap'n doesn't consider it dinner because he's from Ohio).


Also, you can use rice instead of quinoa - no big whoop. But the whole thing about quinoa is that it has mystical superfood powers, so replace it and you decrease the amount protein & fiber and increase the amount of carbs & calories in the recipe.  

You can also eat this salad with chips or put it in a tortilla with some cheese and have it as a wrap, but in either of those cases, you're just adding calories.

The stuff you need:
(approx) 3 cups cooked quinoa (tastes better if cooked in broth rather than water) 
1 pint cherry tomatoes, cut each tomato in half - or a couple of cups of regular tomatoes diced. (In the picture above, I have yellow and red tomatoes chopped up.)
1 can sweet corn (or you can be fancy and scrape kernels off an ear of grilled corn like you're Tyler Florence's hot girlfriend. Wait. What? Never mind.)
1 can black beans (rinsed)
1 very small clove garlic minced, or a little onion finely diced, or can just leave out 
1 handful cilantro, finely chopped
2-3 firm avocados, cut into bite size chunks (you can't have enough avocado in your life)
salt and pepper to taste
the juice of one lime (try half a lime, see how it tastes - then use more if you want to. Can also use lemon).

You can also add:
Diced bell peppers
Chopped jalapeƱo
Baby carrots (because I ALWAYS HAVE THEM)
Whatever healthy thing floats your boat.
A couple of tablespoons of your favorite salsa (I have some homemade salsa in the picture above)

If you want to be super fancy:
Mix the juice of 2 limes with a tablespoon of honey (whisk it) and then add that to the mix. 


Here's a picture of it along with the nutritional information for the recipe (per CalorieCount.com)

You might be wondering why there's so much fat and the answer is avocados. But they're a healthy fat and they taste like heaven, so you should eat them up all gone.

Also, this salad tastes great with a cold beer or a fruity Sangria or some icy seltzer with a wedge of lime.

Hope you like it!

(c) Mommyland Blogs 2013

6 comments:

  1. I loved you before but I super love you for posting a recipe. I obviously am going to make it just because you took the time to post about it. Plus I luuurrrrvvvve quinoa.

    ReplyDelete
  2. Thanks for sharing this recipe! It sounds delicious! How do you get your avocados to not turn brown while it sits around during the week waiting for the next day's lunch?

    ReplyDelete
    Replies
    1. Put extra lime juice on them--that will help slow down the browning process. Plus, it makes the avocados taste extra good.

      Delete
  3. The lime should keep it from turning brown.
    Can substitute something else for the cilantro? Cilantro tastes like soap. Hate that stuff.

    ReplyDelete
  4. Thanks for sharing this recipe! so yummy.

    ReplyDelete
  5. Ohhh my goodness, so hungry now. THANKS!

    ReplyDelete

ShareThis

LinkWithin

Related Posts Plugin for WordPress, Blogger...

Popular Posts