Southwestern Quinoa Salad

Sorry about the hiatus. We have been out of town living the dream in Lake Powell. A much needed break from the world. No cell service. No wifi. It was beautiful. If you have never been there, go there. Sun, warm water, water skiing, surfing, kayaking, swimming, good food, and lots of fun shenanigans.

So now it is back to reality. Not really though. I feel like our "summer" has just begun, even though school started this week. Luckily for us, our only child is still a baby so we don't have to worry about that. Our vacations started with the 2nd to last week in July and we are gone every weekend but 2 until mid October. Woot woot. Let's hear it for turning fall into summer. And in Utah, you can do that because fall only lasts for about 2 weeks from mid October until Halloween and then it is winter until May.

Anyway, enough about my life, let's talk food. I love this recipe because everything in it is something that is a staple in my home. Therefore, we may or may not eat this or something similar to it often because it is super easy when you are in a bind for a quick dinner or haven't been to the store in a few days.

You may notice this is the same recipe I used to dehydrate and eat in my burritos while backpacking a few weeks ago. See what I mean about quick and easy not to mention versatility? If you aren't feeling a salad, throw it into a tortilla and have a burrito or tacos. It is your choice.

Ingredients

1 c quinoa, uncooked

2 c water

1 c black beans, uncooked (or 1 can)

1 c fresh or frozen corn

1/2 yellow onion, diced

2-3 cloves garlic, minced

olive oil

1/2 c zucchini, diced

1 tsp cumin

1/2 tsp chili powder

1/4 tsp paprika

dash of salt

cilantro, roughly chopped

kale, spinach, or lettuce, washed and chopped

salsa

avocado

tortilla chips

hot sauce, optional

cheese (vegan or normal if you swing that way), optional

Directions

1. Combine quinoa and water in a small saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally until quinoa has absorbed all the water and is soft. Fluff quinoa with a fork and set aside.

2. If you are using dry beans, and you are on top of your game, 3-4 hour before dinner. Soak 1 c beans in 4 c water. After 3-4 hours, drain beans and cover with 2 inches of water and place in pressure cooker. Seal and bring to pressure, steam for 7 minutes, and do a normal pressure release. DO NOT do a quick release method.

If you didn't pre-soak your beans (my life) put 1 c beans in pressure cooker and cover with 2 inches of water. Seal and bring to pressure and steam for 30 minutes. Do a normal pressure release.

3. While beans and quinoa are cooking, dice onion and mince garlic. Combine onion with olive oil in a large skillet over medium heat and saute until soft and transparent. Add garlic and stir continually for 1-2 minutes to prevent burning. Add corn, zucchini, and spices and saute.

4. Once bean are done, drain beans and add beans and quinoa to vegetables in the skillet. Stir to combine, taste and add additional spices as needed.

5. Once flavors have combined and it is hot throughout, serve over tortilla chips and your choice of greens. Top with cilantro, salsa, avocado, hot sauce, and cheese (if you are using it. I don't.)

6. ENJOY

#vegan #vegetables #salad #salsa #glutenfree #dinner #lunch #quickandeasy #quinoa #MexicanFood #food #cooking #corn #avocado #blackbeans #camping #backpacking #dehydrated #burritos #tacos