It’s been a while since I have posted a recipe, and as I looked throughout my recipe book I saw this one and thought I would share it with you. In no way am I saying this recipe is traditional (as I am no where near Mexican ethnicity) but, it does incorporate ingredients that Mexicans cook with. This recipe makes a huge batch as it usually lasts all week for me, it’s made in one pot (so easy clean up), and the flavour is out of this world. This salad can even be enjoyed hot or cold.

This salad is full of fibre and is a great side dish for your meals. You can always cut the recipe in half and make less, but I’ll let you in on a secret. If you make more, you can use the leftovers to make burritos. You just pick your meat of choice (pulled pork, chicken, fish, etc), add the quinoa salad and your favourite burrito toppings (guac, sour cream, salsa, etc) and your done. Another weeknight meal or lunch for you in no time. As you get use to your hectic schedule being back to school or work why don’t you give this recipe a try.

Recipe makes for 6-8 servings.

Ingredients

1 cup salsa

1 cup quinoa

1 cup vegetable broth

1 bell pepper chopped

1 can of black beans

1 can of corn

Directions

In a pot combine the quinoa, salsa, vegetable broth, black beans and bell pepper. Give it a quick stir to mix together and bring the mixture to a boil. Once it begins to boil, lower the setting to have a simmer. Cook quinoa for 18 mins or until fully cooked. Add the corn and mix through. Wait 5 mins to cool before serving.

Enjoy!