Hey there, followers! Sorry for my absence–between Hurricane Irene and flying to Tampa for a wedding I’ve been a busy bee and my cooking skills have been more sandwich and soup deals. But today that changes!
I took an adventure to Whole Foods, browsed up and down the aisles, and somehow this is what I ended up with. Behold: Tex-Mex Quinoa Salad.
- 2 c. quinoa
- 1 can black beans
- 4 tbsp. grape seed oil
- 1 red pepper
- Juice of 2 limes
- 1/2 c. chopped red onion
- 1 can corn kernels
- 1 mango
- 2 habenero peppers
- Boil 2 1/2 c. water. Stir in the quinoa, lower the heat and cover. Let it simmer for about 15 minutes, stirring occasionally. Remove from heat and keep covered for another 5 minutes or so.
- Meanwhile, chop all the veggies (mango, peppers, onion).
- Mix all the vegetables in a large bowl with the grape seed oil. Strain and add in the beans and corn.
- Once the quinoa is cooked, fluff it with a fork and stir it into the veggies. Cover and refrigerate.