Vegan and Gluten-free.
Quinoa is an amino acid/protein-rich seed. Although it is commonly referred to as a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It has a creamy, yet fluffy, yet slightly crunchy texture and a slightly nutty flavor.
It is high in protein, magnesium, riboflavin (B12), and is overall just great for your health. Feel free to read more here.
I came up with this recipe one night when I was craving Mexican food, but wanted a gluten-free alternative. I also wanted to try something new with the quinoa we had.
Mexican Quinoa Salad
Makes approximately 6 servings
1 1/2 cups organic quinoa
1 red pepper, cubed
1 green pepper, cubed
1 cup chopped onion
1 can black beans
1 cup roasted corn
Juice from whole lemon (approximately 3-4 Tbsp)
3 Tbsp cumin
Paprika
Salt, pepper (to taste)
Dash of cayenne
1 cup shredded vegan cheese (optional)
Serve with fresh toppings:
avocado- sliced
tomato- sliced
cilantro- chopped
Simmer and cover quinoa with 2 cups water (or vegetable broth for flavor) over low heat.
Toss peppers in a large skilled and grill for 5 minutes. Add onion and mix. Add the beans and corn. Mix in quinoa. Add lemon juice and seasonings.
I serve this dish warm with the fresh toppings. Mmm, mmm!
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