Red Quinoa Corn Salad

Can I just say I love salads, especially salads with a lemon and lime tang to them?  It is a bonus when the weather is nice as well, for it brings about a kind of holiday feel to dinner.  This spring has been an interesting one for the west coast.  It seems a bit chillier and rainier. I swear yesterday it hailed for 2 minutes and then the sun came out, which was spectacular. See, when the sun is out, it changes everything from clothes to cravings.  I have always enjoyed dedicating Wednesdays to Mexican Wednesdays, so it was ideal this was for dinner last night along with seasoned chicken on the side and tortilla chips.  Easy peasy.  With the leftover salad, I put it in a bowl with a spoon as an appy for our homegroup, however the cake from Goldilocks won favor over the salad.  I tried.

Red Quinoa Corn Salad

(Inspired by Rebar)

1 cup red quinoa
1 1/2 cups water
1/2 tsp sea salt
2 1/2 cups corn, fresh, or frozen
1 small red onion, minced
2 jalapeno peppers, seeded and minced
1/2 red pepper or orange pepper, finely diced
3 tbsp lemon juice
3 tbsp lime juice
1/4 cup cilantro
3 scallions, minced
2 tbsp finely minced chives
1 tsp sea salt
2 avocados, peeled and cut in cubes
1/2 tsp Tabasco sauce, or to taste

How To Play:
Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
Steam or lightly saute corn(I sauteed it with a tbsp of butter) until just tender and cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges.



Mexican Wednesdays

Life is busy.  I get it.  For us, the busiest day in the week is Wednesday.  It is a whirlwind.  No matter how organized I try to be, I can’t keep up with the time.  With meal planning, budgeting, and trying to be on top of things, Wednesdays means Mexican Food.  I think since September, we have been successful in doing this, however, Sean had a work event last night, so the kids and I ate leftovers and tonight, it is Mexican.  It’s a family favorite.  We like to use seasoned chicken, salsa, sour cream, guacamole,  cut up peppers, and eat it with red quinoa salad, from Oh She Glows.  It is super colorful, super tastey, and super easy for those busy, busy, very busy days…

Chicken Fajitas with Red Quinoa and Black Bean Salad


2-3 Boneless skinless chicken breasts

Taco Seasoning (Trader Joe’s has an excellent one)

Whole wheat Tortillas (I like Ezekiel, but any brand will do)

1/2 cup of red onion, cut up

1 red, orange, or yellow pepper, cut into strips

sour cream



2-3 cups of cheese, Old Cheddar and Monterey Jack (or your favorites)

Red Quinoa and Black Bean Salad (inspired by Oh She Glows)

How To Play:

Cook chicken breasts until no longer pink and add seasoning.  Once the chicken is cooked, take 2 forks and pull the chicken apart, until it is shredded.  Fajitas are best served buffet style, with all the prepared ingredients in separate bowls at the center of the table within everybody’s reach.  It is fun to build your own tortilla, you may have to help the kids, if kids are involved, but either way, it is still fun.

Quinoa and Black Bean Salad:(inspired by Oh She Glows)

  • 1 cup uncooked Red quinoa
  • 1 (14oz) can black beans, drained and rinsed
  • 1 red pepper, chopped
  • 1/4 cup fresh Cilantro, finely chopped
  • 2 Green Onions, chopped
  • 1 small avocado, chopped into 1 inch pieces

For the dressing:

  • 4-5 tbsp of fresh lime juice (Juice from 2 small limes)
  • 1/2 tsp kosher salt, or to taste
  • 1/2 tsp Freshly ground black pepper
  • 1 garlic clove, minced
  • 1/4 cup fresh Cilantro, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp ground cumin, or more to taste

How To Play:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving.

I also like to eat the salad on its own with the seasoned chicken. It is quite filling.