Successful Week

Wow.  I had a fantastic week in the kitchen, or should I say at the dinner table.  Everyone liked all the dinners I prepared this week.  I am pretty sure that has NEVER happened.  The left over burritos I made for Halloween were actually eaten by both girls the today for lunch.  That confirms they really enjoyed them.  Tonight's dinner was another easy recipe and I received several accolades from everyone.

 

Fiesta Quinoa Salad

This recipe is by Christy Morgan, author of Blissful Bites and found on the Forks Over Knives website.

The version I had was slightly different, it had 1 TB of maple syrup in the dressing.  Instead of all quinoa, I did half quinoa and half millet.  That is my new trick, I really enjoy the texture better.   I am adding millet to all of my quinoa dishes.  I served the quinoa with baked tofu, and Chad brought home Publix chicken!

Ingredients

1 cup quinoa with ¼ cup red quinoa, washed drained (I used 1/2 cup of quinoa and 1/2 cup of millet)

2 cups filtered water

1 cup fresh corn (off cob)

1 ½ cup cooked black beans

¼ cup yellow pepper, finely diced

¼ cup tomatoes, diced

¼ cup cilantro leaves

 pinch of sea salt

Dressing

2 teaspoons lime zest

2 tablespoon lime juice

2 teaspoon cumin

2 teaspoon chili powder

3 tablespoons tamari

1 tablespoon maple syrup

2 teaspoon apple cider vinegar

Prep:

Place quinoa, corn and water in a medium saucepan with pinch of salt and bring to a boil. 

Simmer covered for 20 minutes over low flame.

Meanwhile, whisk the dressing ingredients in a small bowl until well combined. 

Fluff quinoa with fork, place in medium bowl and stir in the black beans, veggies, dressing and cilantro. 

Season with sea salt if needed.  Serve warm or great cold the next day.