It was only a few weeks ago that I realized I had never shared one of my favorite go-to meals. I love this recipe for several reasons. One is the fact that this was the very first dish I made when I was told to eliminate gluten and dairy last year. I was so afraid that there would be nothing to eat but soon realized there is a world of flavors out there.
This dish doesn’t disappoint in the way of flavor, ease to make and being able to prepare ahead of time and keep. I also have to admit that I found and continue to find all of the chopping of the vegetables to be therapeutic. As a matter of fact, there have been many dishes over the past year that have been therapeutic for that fact.
I now share with you Fiesta Quinoa. Fiesta Quinoa Ingredients 3 cups uncooked quinoa1 cup diced cucumber1 small chopped red pepper1/4 cup red onion2 scallions (I’ve used green onions)1 can corn (I’ve been eliminating this lately due to allergy)1 can black beans, drained and rinsed1/4 cup olive oil2 tablespoons of lime juice2 tablespoons of lemon juice 1 teaspoon of cumin 1/2 teaspoon of cayenne pepper (if you like a kick you can increase this amount) Directions 1. In a large bowl, mix cooked and cooled quinoa with the vegetables and black beans.
2. Mix olive oil, lime and lemon juice, salt, cumin and cayenne pepper. Pour on top of quinoa, add cilantro and mix well. This is a dish you could store in mason jars and take for lunch during the week. I do find that the spices blend better the longer that it sits. It is a beautiful and colorful dish and I hope you will enjoy it!
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Looks super tasty! I love how colorful it is!
We love Quinoa – eat it every day!!! Nom Nom 🙂
I could eat quinoa everyday but my husband isn’t that crazy about it. Thus, I need to only have it 3 – 4 times per week! 🙂