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Southwest Quinoa ๐ŸŒพ

Updated: Apr 25

Wondering how to make quinoa taste amazing... this is it! Jazz it up with this easy, nutritious, & delicious recipe;) Quinoa is gluten-free and perfect for those with gluten intolerance. Quinoa is also very high in fiber. Top it off with some home-grown microgreens from Ingarden for an added nutritional benefit! ๐‘ฑ๐’๐’Š๐’ ๐’๐’–๐’“ ๐‘ญ๐’“๐’†๐’† ๐‘ท๐’๐’‚๐’๐’•-๐‘ฉ๐’‚๐’”๐’†๐’… ๐‘ช๐’๐’๐’Œ๐’Š๐’๐’ˆ ๐‘ช๐’๐’‚๐’”๐’”!

Ingredients:

  • 1 cup quinoa

  • 1 ยฝ oz apple cider vinegar

  • 1 oz oil

  • 1 oz maple syrup

  • 1 oz lime juice

  • ยผ bunch cilantro leaves

  • 1 jalapeรฑo pepper, stem and seeds removed

  • 1 garlic clove

  • ยฝ tsp dijon mustard

  • ยผ tsp ground black pepper

  • 1 can black beans (14.5 oz), rinsed and drained

  • 1 can sweet corn kernels (14.5 oz), rinsed and drained

  • bell pepper, green onions & avocado, diced (optional)

Easy Recipe:

  1. Rinse quinoa in strainer & cook according to package directions. Transfer to a large serving bowl & fluff with a fork.

  2. Meanwhile, place cider vinegar, oil, maple syrup, lime juice, cilantro, jalapeรฑo, garlic, mustard, and pepper into my robot chef or a blender, and blend until smooth. Transfer to bowl with quinoa and toss to coat.

  3. Add black beans, corn, bell pepper, green onions, and avocado to quinoa and toss to combine. Serve warm, room temperature or refrigerate and serve cold. Serving size: 6 portions.

Made w/โค๏ธ @Cheryl.tv

Thanks to my robot chef for this awesome recipe, schedule a free demo here. If you try this recipe, like, comment, or post a photo below. ๐Ÿ’š We love hearing your feedback and seeing your photos:) ๐Ÿ“ธTag us on social @VeginnerCooking and we will repost!


Looking forward to chatting with you at our next live cook-along! Invite anyone who wants to eat healthier or learn some delicious plant-based meals.๐Ÿ‘ฉโ€๐Ÿณ To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" โœจ at every class! Special thanks to our cooking class sponsor, Ingarden.


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