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.

Easy Hawaiian Chicken Packets

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup bottled teriyaki sauce or marinade
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 onion, chopped
• 1 (20 ounce) can pineapple chunks, drained

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat a grill for medium-high heat.
• lay out four squares of aluminum foil. place one piece of chicken in the center of each square. pour the teriyaki sauce over them, turning to coat. distribute equal amounts of the green and red peppers, onion and pineapple chunks amongst the chicken pieces. fold the foil up and seal tightly into packets.
• place the packets on the grill, and cook for about 20 minutes, or until chicken is no longer pink and juices run clear. i like to take one packet off the grill and check it before removing them all.

risotto all' amanda

Ingredients

• Servings: 4
• 2 cups vegetable broth
• 1 pinch saffron
• 1 ounce dried porcini mushrooms
• 1/4 cup olive oil, divided
• 1 red onion, chopped
• 1 cup arborio rice
• 3 tablespoons chopped garlic
• 1/3 cup white
• 1/2 teaspoon salt
• 2 cups water
• 8 ounces uncooked medium shrimp, peeled and deveined

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• stir vegetable broth and saffron together in a bowl.
• bring a pot of water to a boil; add dried porcini mushrooms and cook until mushrooms are reconstituted, about 1 1/2 minutes. drain and finely chop the mushrooms.
• heat 2 tablespoons olive oil in a pressure cooker over medium-high heat. saute onion in hot oil until onion is caramelized, about 10 minutes. add rice; saute until rice is translucent, about 2 minutes more. add garlic and 1 tablespoon olive oil to onion and saute until fragrant, 1 to 2 minutes. transfer rice mixture to a stainless steel bowl that can fit inside the pressure cooker. stir vegetable broth with saffron, mushrooms, , and salt into rice mixture and toss to combine. cover the bowl with aluminum foil.
• pour 2 cups of water into the bottom of the pressure cooker and place the pressure cooker's metal rack in the base for steaming. place bowl with rice mixture on top of the metal rack in the pressure cooker.
• cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 6 minutes. release pressure from the pot according to the manufacturer's instructions. remove bowl with risotto from pressure cooker.
• heat remaining 1 tablespoon oil in a skillet over high heat. saute shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. stir shrimp into risotto.

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.