By Angela McGowan
While I’m spending some time with the new baby, I’m sharing some of my older recipes that I developed for different companies over the years.
Yield: Serves 4
Mexican Quinoa Salad
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 (11 oz) can Green Giant Mexicorn
- 1 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/2 cup cilantro, roughly chopped
- 2 tablespoons lime juice
- 1 tablespoon cumin
- 4 cups spring mix baby greens
Directions:
- Add 1 cup quinoa and 2 cups water to a small saucepan. Bring to boil and reduce to a simmer. Cover with a tightly fitting lid and simmer for 7 – 10 minutes, or until all the liquid has been absorbed. Quinoa is done when grains are translucent with opaque edges.
- In a large bowl add Mexicorn, tomatoes, red onion, cilantro, lime juice and cumin. Add cooked quinoa. Mix well. Line each plate with 1 cup spring mix. Top with quinoa salad.
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