Southwest Style Quinoa Salad

Southwest Style Quinoa Salad

• 2 cups cooked quinoa
• 1/2 cup black beans
• 1/2 cup fresh corn (frozen will do)
• 1/4 cup diced red bell pepper
• 1/4 cup chopped scallion
• 1/4 cup fresh cilantro
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice (Meyer lemon is possible)
• salt and pepper to taste

Mix all ingredients together, season with salt and pepper. It doesn't get any easier than that! There's so many options for this salad. Try jalapeno, cumin, mango, or tomatillo.

Quinoa with Yams and Cranberries

Quinoa with Yams and Cranberries

• 2 cups cooked quinoa cooled
• 1/2 cup dried cranberries
• 1/3 cup chopped scallion
• 1 cup roasted yams small dice
• 1 tbs orange zest
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

In a large bowl mix all the ingredients. Season with salt and pepper to taste. This makes a great side dish for a number of meals. For a little twist you can add golden raisins, toasted almonds, or roasted pear. Let me know how it turns out.

Quinoa with Shitake Mushrooms and Snow Peas

Quinoa with Shitake Mushrooms and Snow Peas

• 2 cups cooked and cooled quinoa
• 6 sliced shitake mushroom caps
• 1 cup sliced snow peas
• 1 cup edamame
• 1/3 cup sliced almonds roasted with tamari
• 1/4 cup toasted sesame oil

Saute the snow peas and shitake mushrooms for 5 minutes, set aside to cool. In a large bowl toss all the ingredients and season with salt and pepper. It can be served cold or hot. It's up to you. Quinoa is my all time favorite grain. It's considered the mother of all grains due to it's amazing benefits. Let me know what you think.