Mexican Quinoa Salad.

I'm sleepy as I write this.

Georgia just went down for her afternoon nap and while I contemplated crawling under my comforter and closing my eyes, alas, I have resisted the temptation.

 

Instead of letting me sleep, the voice in my head kept saying "Self, quite being lazy and go type your blog post."

So... here I am. Even though I want to be napping.

Sometimes I hate that voice.

However, it's right. Where you would be in life if I couldn't muster the energy to type this fine Mexican Quinoa Salad recipe? No where. That's where. 

Mexican Quinoa Salad:  Easy, fresh, and delicious
Recipe adapted from The Nourished Gourmet

 You will need:
 - 5 cups cooked quinoa
 - 1 bunch chopped cilantro
 - 1 diced bell pepper
 - 1 can corn (or fresh sliced off the cob!)
 - 1 can beans (or 1 cup homecooked)
 - 1 diced avocado (optional)
 - 1 diced tomato (optional)

Dressing:
 - 1/2 cup extra virgin olive oil
 - 1/4 cup raw apple cider vinegar
 - 2 teaspoons ground cumin (freshly ground is best!)
 - Pinch of red pepper flakes or a dash of cayenne pepper
 - 1 teaspoon chili powder
 - 2 cloves garlic, minced
 - Big 'ol pinch of sea salt

Step One:  Cook the quinoa (pronounced keen-wa) on the stovetop according to directions. Then, let it cool to room temperature.

Step Two:  While the quinoa is cooking, mix up your dressing (recipe above) and set aside.

Step Three:  Add your cilantro, corn, beans, avocado, and tomatoes to the cooled quinoa. Then, toss with your dressing. Adjust the spices to your taste! Honestly, I hardly ever measure anything (terrible habit!), so sometimes I have to guesstimate how much of each spice I use! Feel free to make it spicier with more pepper flakes - and add a nice course grain sea salt at will! I used freshly toasted and ground cumin for this, which can be quite powerful and limey tasting. But if your salad tastes a wee bit flat, jazz it up with some freshly squeezed lime juice. That'll do the trick!

Do you like how my recipes are horribly vague?

"Oh yeah, just add a little of this and a little of that...and maybe a splash of that and a pinch of that..."

Really great instructions, Shaye. Nice job.

I suppose you could think of this wonderful recipe as more of an outline, as opposed to a detailed recipe. You are an individual, creative cook equipped with your own personal tastebuds and opinions. Use 'em! Create!

I love creating new things with food.

I love trying new foods.

I love playing with food.

I love eating food.

I. Love. Food.

The end.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Mexican Quinoa Salad

Recipe adapted from The Nourished Gourmet

• 5 cups cooked quinoa
• 1 bunch chopped cilantro
• 1 diced bell pepper
• 1 can corn (or fresh sliced off the cob!)
• 1 can beans (or 1 cup homecooked)
• 1 diced avocado (optional)
• 1 diced tomato (optional)

Dressing

• ½ cup extra virgin olive oil
• ¼ cup raw apple cider vinegar
• 2 tsp ground cumin (freshly ground is best!)
• Pinch of red pepper flakes or a dash of cayenne pepper
• 1 tsp chili powder
• 2 cloves garlic, minced
• Big ‘ol pinch of sea salt

1. Cook the quinoa (pronounced keen-wa) on the stovetop according to directions. Then, let it cool to room temperature.

2. While the quinoa is cooking, mix up your dressing (recipe above) and set aside.

3. Add your cilantro, corn, beans, avocado, and tomatoes to the cooled quinoa. Then, toss with your dressing. Adjust the spices to your taste! Honestly, I hardly ever measure anything (terrible habit!), so sometimes I have to guesstimate how much of each spice I use! Feel free to make it spicier with more pepper flakes – and add a nice course grain sea salt at will! I used freshly toasted and ground cumin for this, which can be quite powerful and limey tasting. But if your salad tastes a wee bit flat, jazz it up with some freshly squeezed lime juice. That'll do the trick!