Tex-Mex Corn and Quinoa Salad

 I just love that I can use spinach and cilantro from my garden in this salad. We had a ton of cilantro this year because it was a hardy re-seeder.

Tex-Mex Corn and Quinoa Salad
1 1/2 C Quinoa
1 11 oz. can Jalapeno Corn (it's just corn with jalapeno & green peppers in it, look in the Mexican food section of the grocery store)
1 15.5 oz. can Mild Chili Beans
1/2
C Cilantro, chopped
2 C Greens, chopped (I used spinach)
1/2 C cheddar cheese, shredded


Directions:

• Cook quinoa according to instructions
• Allow quinoa to cool before mixing
• Mix together remaining ingredients
• Enjoy!

Make It Monday - Quinoa, Black Bean & Avocado Salad

I found several version of this recipe out there, but sometimes a recipe just tastes better when you simplify it. Plus, I wanted a single serving recipe because sometimes we are eating different things. What I love about this recipe is that it has a handful of ingredients from the fridge (I made up quinoa in advance and had it in the fridge to make several meals out of it) and it made up quickly.

Quinoa, Black Bean and Avocado Salad

2/3 C cooked quinoa
1/2 C black beans
1 small avocado
2 T chopped fresh cilantro
4 cherry tomatoes, halved
1/4 lime

Directions:
Toss quinoa, beans, avocado, and cilantro together. Place cherry tomatoes on top. Squeeze the juice of 1/4 lime over the salad. Serves 1.

ENJOY!