On my plate today…

2 Sep

Love when my plate is filled with the colors of summer

Since going gluten-free I have been really enjoying using Quinoa in many dishes. Filled with lots of protein and can be used in the place of couscous, pasta, etc.

This has become my ‘go to’ meal to make when friends come over.  Easy to make ahead of time and great for lunch, or for dinner I’ll make Tilapia cooked in olive oil and cilantro to go with it.  And, a great leftover to put on top of salad.

Black bean, Roasted corn and Avocado Salad on a bed of Red Quinoa

Prepared Red Quinoa (cooked with broth instead of water gives it more flavor)
2 cups chicken or vegetable broth
1 15-ounce can black beans, drained
2 cups roasted corn kernels ( I just used canned corn roasted in a pan)
1 avocado, cut into inch pieces
1 pint grape tomatoes, halved
1/2 cup red onion, finely diced
Salad dressing (I’ll mix up rice vinegar, olive oil, mustard, cilantro, s and p) or if you have any Asian/Sesame type dressing this is good too…
bunch cilantro, chopped
1 cup olive oil
Zest of one lime
Sea salt and pepper

Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed).

Combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.

Enjoy the taste of summer!

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