Recipes and Links

Quinoa Jalapeño Lime Salad

Ingredients, Part 1:

2 cups cooked quinoa,* cooled

1/3 cup Flying Olive Persian Lime EVOO

3 Tbsp Flying Olive Jalapeño Balsamic Vinegar

1 Tbsp freshly squeezed lime juice

1 tsp lime zest

1 clove garlic, roughly chopped

½ cup cilantro leaves, roughly chopped

1 tsp honey or agave nectar

½ tsp paprika

½-? tsp hot sauce (start with ½ tsp and add as desired)

½ tsp ground cumin

½ tsp of salt (opt) and freshly ground black pepper to taste

Directions:

Place all the ingredients except for the quinoa, in a food processor and blend until smooth.  Take a taste and adjust hot sauce, salt, and pepper to taste...  Add to cooled quinoa, cover, and refrigerate.  About an hour before you are ready to serve, use any or all of the following and add to your quinoa.  The ideas below and proportions are just a suggestion!

Additional Ingredients, Part 2:

1 small or ½ large avocado, diced

1/3 cup frozen corn, ½ cup black beans, rinsed and drained

½-1 cup cherry tomatoes, halved

¼ cup chopped green onions, whites only

*How to cook quinoa: You will need 2 cups of water or broth and 1 cup of rinsed quinoa, a pinch of salt and 1 tsp Flying Olive EVOO. Boil water, add quinoa, salt, EVOO and simmer for 10-20 minutes.  Take off heat, stir with a fork and you are ready to proceed.

Submitted by Barb L.