Ingredients:

1/2 cup dry quinoa

1/3 cup red onion, chopped

1 orange, peeled and segments chopped

1 avocado, chopped

1 cup canned black beans, rinsed and drained

1 cup pomegranate arils (about 1 pomegranate worth)

1 cup frozen corn, thawed

1/3 cup cilantro, chopped

salt & pepper

For the Lemon Vinaigrette:

2 lemons, juiced (need 1/4 cup juice)

2 garlic cloves, microplaned or finely minced

dash of sweetener (agave nectar, stevia or white sugar)

salt & pepper

6 Tablespoons extra virgin olive oil

Directions:

1. Cook quinoa according to package directions. Set aside to cool.

2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

Serve with grilled chicken or sautéed shrimp.

this is an easy and delicious recipe that i’ve made at least half a dozen times.

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon chili flakes
• salt and pepper to taste
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 3/4 cup chopped fresh cilantro

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. 
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, chili, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, 
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. 
4. eat
   

p.s. i use a red & white quinoa combo because it looks pretty

p.p.s. i tried it once with canned corn; frozen is way better and fresh is probably best. this seems obvious i guess.

quinoa - southwestern style!

i love quinoa. and cilantro. this is an easy and delicious recipe that i modified from allrecipes.com.

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon chili flakes
• salt and pepper to taste
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 3/4 cup chopped fresh cilantro

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, chili, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
4. eat
   

p.s. i use a red & white quinoa combo because it looks pretty

p.p.s. i tried it once with canned corn; frozen is way better and fresh is probably best. this seems obvious i guess.