Mango Quinoa Salad

I saw this recipe pop up on my google reader a few weeks ago. It seemed eerily similar to my world famous quinoa salad (exaggerate much?), so I figured having two world famous quinoa salads couldn't be a bad thing and gave it a whirl! I really liked it! The ingredient list is much the same as the other salad, but the addition of the mango (and subtraction of tomatoes and avocados) totally changes the taste of the salad. Admittedly, I am battling the cold-that-wouldn't-die and that has rendered my tastebuds not as sensitive (and my ability to smell). My husband claims this salad is a wild ride for your tastebuds, I wouldn't necessarily say that...but that could be the cold talking. Either way I hope you enjoy the quinoa salad, it makes a much smaller amount than the other quinoa salad :) Oh and mangoes have been a steal lately about about fifty cents a pop!

Mango Quinoa Salad

by: Our Best Bites


2 cups cooked quinoa at room temperature, or chilled (or in my case...steaming hot, I have no patience) - also I used 1 cup of uncooked quinoa and didn't really measure how much that was once cooked.
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced (confession, I used three and I don't regret it)
1 red bell pepper, diced (I used half, again...no regrets)
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons fresh lime juice
kosher salt
pepper

Place cooked quinoa in large bowl. Add everything else. Chill an hour before serving (dang, that'st just not how I roll and it tasted fine!).
fresh

Quinoa Salad

If I ever become known for a recipe, it will probably be this one. I took it to Blaine's family Christmas party last year and was practically hoisted up on the shoulders of a dozen women who quickly proclaimed it was the best thing they had ever eaten. I don't know that it would classify as that, but it is a beautiful salad with lots of tasty ingredients, a light and zingy dressing and it definitely stands out on a table at a potluck. Now, contrast that to my family, I took a big bowl of this to a party with my family and it sat, untouched, all night long. And the next time I was invited to a party I was politely asked to "maybe bring something besides a salad" because "your salads are just a little . . . different". But the last time someone besides me in my family consumed a vegetable was probably back in the early 70s or so.

Anywho, this is a delicious salad, easy to make and pleases most crowds, you can't ask for more than that!

PS After many lengthy discussions and much soul searching I've decided that the accurate way to pronounce quinoa is "KEEN-wah" not "keen-OH-ah".

Quinoa Salad

by: Kamiko's mom (Kamiko was a little kid in my primary class in our last ward, how sad that I can't remember her mom's name)

2 cups uncooked quinoa
1/2 green/red/or yellow pepper, diced
1 can black beans
1 1/2 tablespoons red wine vinegar
salt
pepper
1 1/2 cup frozen corn (I've used canned corn before and it was fine)
cherry tomatoes cut in half
1 or 2 avocados, diced
1/4 cup cilantro, chopped

Dressing
5 tablespoons lime juice (fresh is best, but no one will tell if you use bottled)
1 teaspoon salt
1 1/4teaspoon cumin
1/3 cup olive oil

Cook the quinoa according to package directions. While it is cooking soak the beans (rinse them first) in the vinegar with salt and pepper (to taste). When the quinoa is all cooked add the other stuff, mix the dressing ingredients together separately and then in with the salad. Serve with lime wedges if you have some left over.

I can't figure out if this is supposed to be served hot or cold. Blaine likes it hot, I like it cold. It's fine either way. Enjoy!

Avocado Feta Salsa

The good news is...this salsa isn't pretty in real life, it has absolutely nothing to do with my picture taking abilities. It is before you stir it all together, it's all colorful and vibrant, then you mix it and it's like...bleck. BUT! It's absolutely delicious! I get a lot of compliments on this tasty salsa whenever I take it anywhere. It's simple to prepare, filling, and best of all realllllly tasty.

Avocado Feta Salsa

by: allrecipes.com (I think, I've been making it so long I really don't remember!)

1-2 tomatoes chopped
1 ripe avocado - peeled, pitted and chooped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh cilantro (psshhhh...I used like 1/4 cup)
1 tablespoon olive oil
1 1/2 tablespoons red while vinegar (or use white)
4 oz crumbled feta cheese
salt and pepper to taste

Mix all ingredients together and chill up to six hours. This is one of those recipes where you should just look at the list of ingredients and decide your own amount. I think I used two avocados, two tomatoes, 1/8 cup red onion, way more cilantro, and who knows how much feta (I buy the huge brick at Costco and have no concept of how many ounces I put in). Then add a little olive oil and a little more vinegar than you did olive oil. If it tastes weird, add some more of this or that :). Super good!

Santa Fe Veggie Wraps

This is my favorite summertime meal. Easy to prepare, no extra heat in the kitchen (well, minimal extra heat in the kitchen), colorful and fresh ingredients, and most importantly light and delicious!

Santa Fe Veggie Wraps

by: Jessica Krohn, a Texas friend who should now be a Utah friend since we both live here. I should call her.

Serves 2

2 whole wheat tortillas (you lucky devils in Texas who can get fresh wheat tortillas from HEB....)
1 1/2 tablespoons cream cheese, softened
3 leaves red or green leaf lettuce ( we used spinach tonight)
4 slices pepper jack cheese
4 thin slices tomato
1/2 avocado, thinly sliced
4 thin slices red onion
1/2 cup thinly sliced jicama
1/4 cup fresh or frozen and thawed sweet corn
1/2 cup cooked black beans, rinsed and drained

Spread cream cheese on tortilla. Layer other ingredients on top and roll up tightly. Serve.
Notes: One day I will be awesome and make my own whole wheat tortillas, but today was not that day and I used white tortillas (the cook yourself kind, mmm). I've made this countless times and again, improvisation is key. I rarely have jicama. I did tonight and it was a nice touch (you can use your leftover jicama from when you make these). We really enjoy these wraps. Especially me. I could eat them every day in the sweet, sweet, summertime.

P.S. Dear Winter, I packed away our winter coats today in good faith that you are going to GO AWAY. It's June. Give up already, please.

Black Bean Soup

There comes a time in every person's life where they need to make dinner in a jiffy. It's okay, it happens to us all. Sometimes you just gotta stop at Del Taco, and other times, when you've stopped at Del Taco three days in a row...you just have to think of something else. This recipe was just about the easiest thing I have ever made, and I thought it tasted great. I probably wouldn't serve it at my next dinner party, but if I did my next dinner party would certainly be less stressful! I look forward to making it again soon - especially since all three of my kids came back for seconds, and thirds!

Black Bean Soup
by: Favorite Family Recipes

3 cans black beans (do not drain)
2 cans chicken broth (which I figured was slightly less than four cups...not sure if that is true or not)
1 teaspoon salt
3 cups cooked rice (how lucky that I had leftover rice in the fridge, eh?)
avocado, sliced
grated cheese
tortilla chips (the best thing you can do in your life is throw your tortilla chips on a cookie sheet and let them sit in a 250 dg oven for ten minutes, trust me)
sour cream

Blend together the black beans with one of the cans of chicken broth. Add black bean mixture, the other can of chicken broth, and salt to a large pan. Cook on medium heat until nice and hot (no need to boil, though mine did...and spilled all over the stove...sigh). In individual bowls, layer the rice, then the soup, then the toppings.

Notes: I mixed the rice in with the soup while it was heating and nothing bad happened : )