Quinoa Salad

My daughter is a vegan, so I need to have creative and tasty recipes for her.  I have written about our efforts to eat meatless on Mondays, so often times I cook those vegan recipes, even when she is away at school.

One of our favorite recipes is Quinoa Salad with Black Beans.  This is something I came up with after Hannah told me about a salad she had that she really liked.  She told me what was in it, so I tried to replicate it and somehow I created something delicious.

quinoa ing


Quinoa Salad with Black Beans

1 cup quinoa

2 cups water

1 14 oz can black beans

1 cup corn

2 avocados

1 tomato ( you can use more if you prefer)

1 tbsp cilantro (I normally use fresh, but did not have any tonight)

2 limes

1/4 cup olive oil

salt and pepper to taste

Boil the quinoa in the water.  Bring to a boil, when it starts to boil, cover and simmer for about 20 minutes.  While quinoa is cooking mix the lime juice, olive oil and cilantro, set aside.  When quinoa is done, add all the ingredients together and mix in the lime juice dressing.  Let sit for at least 30 minutes (preferably longer) to let the flavors mingle.  Serve with crusty bread and fruit salad.

quinoa salad




Cheesy Brown Rice and Bean Bake

Tonight’s dinner was another simple meal, easy on the budget and delicious.  I used ingredients I had on hand, saving money and time.  Cheesy Brown Rice and Bean Bake proved to be a hit at this house, leaving enough leftovers for tomorrow’s lunch.


Cheesy Brown Rice and Bean Bake

3 cups chicken broth

1 1/2 cup brown rice

1 onion

1 can black beans

1 cup corn

8 oz green chilies

1 cup salsa

8 oz sour cream

1 cup mozzarella cheese

1 cup cheddar cheese

1 tbsp cumin

1 tsp garlic salt

2 tbsp fresh cilantro

salt and pepper to taste

Cook the rice according to directions.  I use chicken broth in place of water (I always make broth out of the chicken bones after we have chicken).  While rice is cooking, saute onions and add the cumin and garlic salt.  When rice is done, mix in onions, corn, beans, salsa, sour cream, mozzarella cheese and cilantro, add salt and pepper to taste.  Once mixed, pour into baking dish and sprinkle with cheddar cheese.  Bake at 350 until bubbling.  I put aluminum foil on dish for most of the cooking time to avoid burning cheese.  Serve with salsa and sour cream.