Fiesta Quinoa Salad


Love this recipe. It has some of my favorite summer ingredients in here. Limes, cilantro, tomatoes- it’s so good. (And for all you gluten free, this ones for you too)! It’s real easy, which is nice, and it doesn’t take too long either. Great summer side dish, just sayin. Enjoy!



Fiesta Quinoa Salad

1 cup white quinoa, plus 1/4 cup red quinoa, washed and drained

1 cup fresh corn, off the cob

2 cups filtered water

Pinch sea salt

1 can (15 ounces) black beans, rinsed and drained

1/2 cup finely diced yellow pepper (or another color bell pepper)

1/2 cup diced tomatoes

1/4 cup cilantro leaves


2 teaspoons lime zest

2 tablespoons lime juice

2 teaspoons cumin

2 teaspoons chili powder

2 tablespoons tamari

2 teaspoons apple cider vinegar


Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil.

Simmer covered for 20 minutes over low flame.

Meanwhile, whisk the dressing ingredients in a small bowl until well combined.

Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro.

Season with sea salt if needed. Serve warm or cold the next day.


(Adapted from Forks Over Knives)


Mexican Quinoa Stuffed Peppers

Has anyone else heard of this so called ‘Meatless Monday’ thing? I never did until today so I thought why not? Quite honestly, sometimes using meat can be quite a process and today I wasn’t feelin in the mood so I thought I’d start this. So for all my vegetarian friends, look for more posts! But no worries for my meat eaters, I will be doing that too. I’m no hater.


Anywho, I saw this recipe and it is so easy and delicious and is a great spring/ summer meal I’m excited for it here because it’s definitely taking its merry time, but I guess you just have to make the best of it right? So here is the original post from a fun blog,Sunday Morning Banana Pancakes . Such a cute blog name- also because that is my kids favorite breakfast..Hope you all enjoy!!


Mexican Quinoa Stuffed Peppers
Serves 4 – 1 pepper/2 halves per person

You will need:
1 cup water + 1/2 cup quinoa rinsed
4 medium green peppers, cut in half & seeded
1 cup cherry tomatoes, quartered
1/2 cup black olives sliced
1 corn on the cob, kernels removed (about 1/2 cup)
3/4 tsp cumin
3/4 tsp kosher salt
1 cup prepared salsa
daiya optional but highly recommended
oregano for garnishing

Bring water to boil in a small sauce pan, add rinsed quinoa, cover and cook on low for 10 minutes. turn off heat and allow to sit for 10 minutes.

Meanwhile, prep your green peppers, corn & tomatoes – place in a medium bowl.
slice olives and place in bowl with rest of veggies.

Arrange green pepper halves on a rimmed baking sheet, cute side up. add cooked quinoa to the veggie bowl along with prepared salsa, mix well. fill each pepper half with as much quinoa as you can.

Top with slices of daiya – bake in a 350* pre heated oven or toaster oven for 20-25 minutes.

Garnish with oregano.