Mexican Style Quinoa Salad

Last week I attended an event to learn about Whole Foods, Culturing and Natural Cleaners.

You can read about my experience from my fitness blog called Fierce Body.

The best part was actually sampling the healthy foods they raved about!

One of the ladies brought Raw Chocolate Balls & Raw Peanut Butter Balls.

Both UHHmazing!  I can't wait to share those recipes with you.

She also made a batch of Mexican Style Quinoa.

I think this was my favorite.  I love mexican food so of course it was very tasty!

I love the flavors from the dressing.  It's very important to allow the 

dressing to get soaked up into the salad to help enhance the flavors!

I made this dish for my husband and I AND he LOVED it.

We both had 2 helpings :)

Enjoy!

Not sure what Quinoa is?? You can find out HERE.

Source: home-madehealth.blogspot.com

Ingredients:

makes 5-6 servings

Salad:

1 c uncooked quinoa

1 c diced red/green peppers

2 green onions

1/3 chopped cilantro

1 can black beans, rinsed

2 cooked Med/Lg chicken breasts, shredded

1 small avocado, diced

Dressing:

In a bowl, combine:

2 1/2 Tbsp olive oil

juice of 1 lime

1 Tbsp lemon juice

1 t cumin

1/4 t chili powder

1/2 tsp garlic powder

1/2-3/4 t sea salt

Instructions:

1. Cook quinoa (If using a rice cooker, use 2 c water).
2. Once quinoa is cooled, put in a medium bowl and add the rest of salad ingredients (except for avocado).
3. Combine dressing ingredients and toss with salad.
4. Chill in the fridge for at least 3 hours.
5. Add diced avocado right before serving.

Southwestern Egg Salad

I like salads to change up my meals now and again but honestly 

I'm not a big fan of salads because I'm always hungry within an hour or so.

I have to have a salad with lots of protein, healthy fats and fiber 

and just a couple of veggies here and there.

This way I can feel full and satiated.

And this salad does the trick!

I kinda just threw this together. I'm pretty happy with what I came up with.

Ingredients:

1 can black beans, drained
1 can whole corn, drained
2 small tomatoes, diced
1 avocado, diced
1 can green chiles
cumin, to add spice
1/2 avocado (to mix with boiled eggs)
2 eggs, boiled
handful of mixed greens and spinach, for base of salad

*The Bean mixture alone, is enough to make for 3-4 additional salads, to store for rest of the week :)


Instructions:

1. Bean Mixture: Mix 1 can black beans 1 can whole corn, diced tomatoes, 1 diced avocado, 1 can green chiles and cumin to add spice. Set aside.
2. Boil 2 eggs for approximately 10 minutes.  Dice cooked egg and mix in 1/2 an avocado.
3. In a bowl layer with mixed greens & spinach, then layer with boiled egg/ avocado mixture, then top with bean mixture.

I didn't add any dressing.

There's enough flavors packed in this salad already.

ENJOY!