Quinoa is great for all seasons depending on how you make it, and it's tasty served cold or hot! From a warm and cheesy bake to a cold and refreshing salad with veggies, it will always prove to be delicious. I spiced up this plain grain with Latin tastes like cilantro, black beans, and corn. I also like to serve this with some sliced avocado to add that irresistible buttery texture.
No problem. Put the extra quinoa mixture with some beaten eggs and you've got yourself a delicious frittata.
1 cup of cooked Quinoa
3/4 cup of Corn
1-15 oz can of Black Beans
1/3 cup of Extra Virgin Olive Oil
Juice of 1 1/2-2 Limes (depending on how tangy you want your Quinoa)
4 minced Scallions
1/2 cup of minced Cilantro
1 Red Pepper chopped fine
Salt and Pepper to taste
Rinse 1 cup of quinoa before cooking and cook according to directions on the package. (My favorite is Trader Joe's Organic Tricolor Quinoa.) While quinoa is cooking, prepare all of the dry ingredients in a medium sized bowl, except the salt and pepper.
Once the quinoa is cooked, mix all of the dry ingredients in, and then add the lime juice and olive oil. Add the salt and pepper last, based on your liking, as the lime juice will add lots of flavor.
This recipe yields about 5-6 servings and can be served hot or cold.
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