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Friday, August 26, 2016

amazing mexican quinoa salad

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.

amazing mexican quinoa salad

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.

amazing mexican quinoa salad

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.

amazing mexican quinoa salad

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.

Tarragon Chicken

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.

amazing mexican quinoa salad

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.

marinated tofu

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.