I love cold grain salads, and Funk prefers them hot. What’s a gal to do? Make them the way I like ‘em. Hey! I’m the chef of the house! If he wants it hot, he knows where to find the microwave.
This salad, though, is best cold or at room temperature and it is bursting with flavor and texture. If you like Mexican food flavors (cilantro, avocado, lime, tequila…just kidding) you’ll love this quinoa salad.
1.5 cups quinoa, rinsed and cooked (I used Trader Joe’s Organic Tricolor Quinoa)
1 white onion, diced
1 can black beans, rinsed and drained
1 can yellow corn, rinsed and drained
1 red bell pepper, diced
1 avocado, diced
3 Tbsp lime juice
1 bunch fresh cilantro, chopped
Salt to taste
Cook quinoa according to package directions and set aside to bring to room temperature. I prepared this earlier in the day by cooking the quinoa in my rice cooker and tossing in the diced onion, resulting in perfectly cooked quinoa and onion with some oniony flavor infused throughout the quinoa. If you don’t have a rice cooker, you can always toss in the onion towards the end of cooking quinoa on the stovetop. Or, add in the raw diced onion after the quinoa is cooked.
Add beans, corn, red pepper, and cilantro to the quinoa and mix to combine. Submerge the diced avocado in a bowl with about 3 Tablespoons of lime juice to prevent browning. (I probably would have used 4-5 tablespoons of lime juice if I had it on hand, but I ran out. More is better!)
Season with salt to taste.
Do you prefer hot or cold grain salads? Especially with warmer temps, I’m team Cold Salad!
A few weeks ago, Funk and I took a Spring Break trip to Puerto Rico! It’s kind of funny to say we were even on Spring Break, being 8 years (yikes!) out of college, but Funk had break from MBA school, and I was on break at the same time from the college where I
This is one of those dishes that I really wish I had someone to share that first bite with so we could high-five each other about how amazing it tastes. Two nights a week Funk is geeking out at MBA school, and on those nights I usually just make myself a massive salad, or a
Vacation seems to be the only time I get to catch up on my magazine subscriptions. Funk and I just returned from a sunny trip to Puerto Rico (post to come!) and I packed all of my unread Eating Well and Whole Living magazines for the flight and beach reading. It gave me the opportunity
I created a recipe for Bob’s Red Mill using coconut flour, which, by the way, is a very tricky flour to bake with if you don’t eat eggs! If you want to see my recipe for these iced vegan coconut cookies, head on over to the Bob’s Red Mill Bakery Blog. Now what can I
A week ago I had the best birthday. Funk and my friend Pam planned a quasi-surprise party for me at one of my favorite Boston restaurants, Vlora. I knew something was happening that night, but I knew no details. Including the details that my family would be there to surprise me too! It was such
I didn’t think I’d love Pinterest as much as I do, but I’m hooked. I’ve been slowly adding recipe pictures to my boards of things I want to cook, and love the image inspiration. When I came across a photo for this Quinoa Kale and Apple salad, I knew I’d love it (sans feta cheese
On this day 30 (yowza 30!) years ago, I made my entrance into the world about a month early. What can I say? I guess I was eager to arrive. I kind of love birthdays, and have been celebrating with some of my very best friends all weekend, including two who flew in from DC
I love going on food tours, whether it is a city’s walking food tour like I did in Portland, Oregon, or checking out behind-the-scenes food production like I got to do at POM Wonderful in California. But traveling across the country isn’t a requirement for getting a factory food tour, especially when there is an