I spent the better part of an hour at the post office shipping out clutches and then had a few other errands to run, so I apologize there was no recipe post yesterday! Good things come to those who wait!
Quinoa has quickly become my new favorite side dish. It’s ten times healthier than rice and it’s a lot quicker to make! I put together a black bean and corn salsa and then mixed in quinoa for a guilt free side dish that will have you asking for seconds!
¾ cup quinoa
1 ½ cups water
One 15 oz can of black beans, drained and rinsed
One 8.75 oz can of whole kernel corn, drained
6 Tbs olive oil
Juice from 2 small limes
Half of a medium red onion, finely chopped
Half of a large red bell pepper, finely chopped
½ cup fresh cilantro, chopped
(1.) Combine quinoa and water in a medium saucepan and bring to a boil. Cover and simmer over low heat for 15 minutes or until water is absorbed. Stir every 5 minutes while cooking. While waiting for quinoa to cook, prepare your ingredients. (2.) Combine remaining ingredients in a large bowl and (3.) toss to coat. (4.) When quinoa is finished cooking, add to vegetables, season with salt and pepper, and stir until mixed. Serve warm or cold!
We enjoyed ours with Cajun Lime Tilapia!