Ingredients
- Servings: 8
- 2 cups cooked quinoa
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14 ounce) can corn
- 1 red onion, chopped
- 1 cup cooked brown rice
- 1 red bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- dressing:
- 3/4 cup olive oil
- 1/3 cup red vinegar
- 1 tablespoon chili powder, or to taste
- 2 cloves garlic, mashed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, or to taste
Recipe
Preparation Time: 20 mins
Ready Time: 2 hrs 20 mins
- mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
- whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.
Ingredients
- Servings: 8
- 2 cups cooked quinoa
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14 ounce) can corn
- 1 red onion, chopped
- 1 cup cooked brown rice
- 1 red bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- dressing:
- 3/4 cup olive oil
- 1/3 cup red vinegar
- 1 tablespoon chili powder, or to taste
- 2 cloves garlic, mashed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, or to taste
Recipe
Preparation Time: 20 mins
Ready Time: 2 hrs 20 mins
- mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
- whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.
Ingredients
- Servings: 8
- 2 cups cooked quinoa
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14 ounce) can corn
- 1 red onion, chopped
- 1 cup cooked brown rice
- 1 red bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- dressing:
- 3/4 cup olive oil
- 1/3 cup red vinegar
- 1 tablespoon chili powder, or to taste
- 2 cloves garlic, mashed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, or to taste
Recipe
Preparation Time: 20 mins
Ready Time: 2 hrs 20 mins
- mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
- whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.
Ingredients
- Servings: 4
- 4 boneless, skinless chicken breast halves
- 1 tablespoon lemon pepper
- 1 cup dry
- 3 tablespoons olive oil
- 1/2 cup chopped fresh tarragon
- 1 tablespoon olive oil
Recipe
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
- generously sprinkle the chicken breast halves with lemon pepper. place chicken, , 3 tablespoons olive oil, and tarragon into a large resealable plastic bag. place in the refrigerator to marinate for at least 6 hours, or overnight.
- heat 1 tablespoon of olive oil in a large skillet over medium-high heat. brown chicken breasts on both sides in the hot oil. pour 1/2 cup of the marinade into the skillet, reduce heat to medium-low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.
Ingredients
- Servings: 8
- 2 cups cooked quinoa
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14 ounce) can corn
- 1 red onion, chopped
- 1 cup cooked brown rice
- 1 red bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- dressing:
- 3/4 cup olive oil
- 1/3 cup red vinegar
- 1 tablespoon chili powder, or to taste
- 2 cloves garlic, mashed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, or to taste
Recipe
Preparation Time: 20 mins
Ready Time: 2 hrs 20 mins
- mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
- whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.
Ingredients
- Servings: 2
- 7 ounces fresh tofu, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame seeds
- 1 1/2 teaspoons minced fresh ginger root
- 1 tablespoon honey
- 1 cup basmati rice
- 1 1/2 cups water
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 8 hrs 45 mins
- combine the soy sauce and ginger in a small bowl. add tofu slices; cover and refrigerate overnight.
- bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. keep hot.
- preheat an oven to 350 degrees f (175 degrees c). remove tofu from marinade, place on a baking sheet. reserve marinade.
- toast the sesame seeds by placing them in a dry skillet over medium heat. stir seeds constantly until lightly toasted and fragrant, about 3 minutes. immediately remove toasted seeds from pan to prevent burning. reserve.
- bake the tofu in the preheated oven until hot and cooked to your liking, approximately 8 minutes. drizzle tofu with remaining marinade.
- divide rice between 2 bowls, top with baked tofu, drizzle with honey, and sprinkle with toasted sesame seeds.
Ingredients
- Servings: 8
- 2 cups cooked quinoa
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14 ounce) can corn
- 1 red onion, chopped
- 1 cup cooked brown rice
- 1 red bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- dressing:
- 3/4 cup olive oil
- 1/3 cup red vinegar
- 1 tablespoon chili powder, or to taste
- 2 cloves garlic, mashed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, or to taste
Recipe
Preparation Time: 20 mins
Ready Time: 2 hrs 20 mins
- mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
- whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. stir again before serving.