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Saturday, November 28, 2015

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.

Friday, November 27, 2015

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.

Thursday, November 26, 2015

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.

Wednesday, November 25, 2015

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.

Tuesday, November 24, 2015

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.

Monday, November 23, 2015

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.

Saturday, November 21, 2015

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.

Friday, November 20, 2015

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.

Thursday, November 19, 2015

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.

Tuesday, November 17, 2015

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.

Monday, November 16, 2015

greek squid (soupies)

Ingredients

  • Servings: 4
  • 2 pounds squid - tentacles and tubes, cleaned and cut into chunks
  • 2 medium onions, finely chopped
  • 2 bay leaves
  • 5 whole cloves
  • 1 (3 inch) cinnamon stick
  • 2 cups dry red
  • 1/3 cup olive oil
  • 1/3 cup malt vinegar
  • 1/4 teaspoon ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 30 mins

  • place the squid and onions into a large saucepan with the cinnamon stick, cloves, and bay leaves. cover, and simmer over low heat for about 10 minutes. during this time the squid will release its juices. uncover the pan, and simmer until the juice has mostly evaporated. remove the cinnamon stick, cloves, and bay leaves.
  • stir in the , olive oil, malt vinegar and pepper. cover and cook over low heat for about 1 hour, stirring occasionally. if necessary, remove the lid shortly before the end of cooking to allow the sauce to thicken. ladle into bowls to serve.

shrimp & scallop stroganoff

Ingredients

  • Servings: 6
  • 2 tablespoons butter, divided
  • 1 (8 ounce) package fresh mushrooms, sliced
  • 1 pound shrimp, peeled and deveined
  • 1 pound sea scallops, rinsed and drained
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1 (8 ounce) bottle clam juice
  • 1 cup sour cream
  • 2 tablespoons dry
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • heat 1 tablespoon butter in a large skillet over medium-high heat. stir in the mushrooms, and cook until golden. with a slotted spoon, remove mushrooms, and set aside.
  • melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. with a slotted spoon, remove shrimp and scallops, and set aside.
  • in a medium bowl, mix together the flour, black pepper, and clam juice.
  • pour clam juice mixture into the skillet, and bring to a boil. reduce heat to medium-low, and simmer until mixture thickens. reduce heat to low, and stir in sour cream. return mushrooms, shrimp, and scallops to the skillet; mix in , and cook to heat through. sprinkle with parsley.

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.

Sunday, November 15, 2015

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.