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.

Ingredients:

• 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

Directions:

1. 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.
2. Meanwhile, chop all the veggies (mango, peppers, onion).
3. Mix all the vegetables in a large bowl with the grape seed oil. Strain and add in the beans and corn.
4. Once the quinoa is cooked, fluff it with a fork and stir it into the veggies. Cover and refrigerate.