This is the perfect thing to make a huge bowl of during the weekend and eat for lunch through the week when you’re busy to prep meals every night. It’s so great alone, the quinoa makes it a filling enough main dish, but I also love it when barbecuing meat, chicken and steak go great with this.
You can switch up the veggies and throw in some grilled corn or serve it on top of a salad if you need something more substantial.
mexican quinoa salad
2 cups quinoa, uncooked
4 cups water or broth, seasoned to taste
2 cans black beans, rinsed
1/2-1 tsp chili powder
1/4 tsp cumin
1/2 tsp all purpose spice blend (I like Trader Joe’s African smoke spice)
1/2-1 jalepeno (take the seeds out if you’re not a fan of spicy food!)
1 bell pepper
2 garlic cloves
1/2 cup cilantro
Cook the quinoa according to package directions. I normally use water, but will sometimes use a mix of half broth half water and will season with a few dashes each of chili powder, crushed red pepper and cumin. Let the quinoa cool off a bit and juice 1 lime, chop the bell pepper, tomato, and cilantro. Finely chop the garlic and jalepeno. Put cooled off quinoa in a large bowl. Add lime juice, toss. Add chili powder, cumin and black pepper. Add beans and all vegetables except for the avocado. Top with avocado slices and serve alone or with a grilled meat. Makes 5-8 portions