Wondering what to make for a Friday during lent.? (I know you don’t all give up meat on Friday but it doesn’t hurt.) This is a fun easy recipe that everyone in the family can get in on. There is a lot of chopping to be done quickly and not a great deal of cooking time. This is favorite among my FACS co-workers and a recipe we use in our healthy living course.
Here is the recipe it is made with a grain called Quinoa. (Pronounce Keen-wa) This grain has more protein than most grains. Once cooked is has a slight crunch texture to it and is very enjoyable. It is grand for those of you on gluten free diets too.
Cookware Needed: 2 quart sauce pan, bowl, cutting board and knives
Servings: 6-8 Preparation, Time: 30-40 minutes, Cook/ Bake Time: 10-15 minutes
Ingredients:
1 cup uncooked Quinoa (White or brown)
1 green pepper chopped
1-15 or 16 ounce can black beans drained and rinsed
1-15 or 16 ounce can corn drained and rinsed
2 pints cherry tomatoes cut in half
1 semi ripe avocado cut in bite size cubes
1 medium size red onion diced
¼ cup cilantro chopped
¼ cup lime juice
2 Tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
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| Grain lab at school, Front is Quinoa salad |
Directions:
1. Place 2 cups water and 1 cup quinoa in 2 quart sauce pan and bring
to a boil. Reduce to simmer, cover and cook until all water is
absorbed. (10 to 15 minutes) Cool when after cooked.
2. Place the following ingredients in a medium size salad or mixing bowl chopped green pepper, beans, corn, cut tomatoes, cubed avocado, diced onion, and chopped cilantro. Poor lime, olive oil, salt, pepper and garlic over the ingredients and gently fold.
3. Place the cooked and cooled quinoa on an oval platter evenly.
4. Layer the mixed salad ingredients on top of the quinoa and serve.
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