Caribbean Quinoa

I hit the jackpot today! I found a GINORMOUS tub of organic coconut oil at Costco for $15.99.  I have seen recipes calling for coconut oil numerous times and have been meaning to try it, but my sister officially introduced me to it the other weekend.

We actually were using the coconut oil to soothe our sun kissed skin while on vacation at the beach.  I became obsessed immediately and wanted to buy it as soon as we got home.  I have shopped around trying to find a decent deal on it as this stuff is a bit pricey…but TOTALLY worth it!!  Especially if you’re a Costco member 🙂 Go buy it now!

Here is an incredible article on the mind blowing benefits of coconut oil.  You must read this if you are unfamiliar coconut oil.  🙂

As soon as I got home today I couldn’t wait to try cooking with it.  I got super brave and experimented with what I had in my kitchen.  Knowing NOTHING about how/what to cook coconut oil with, I am ecstatic with my first delicious outcome.

It created a very nostalgic feeling for my days spent in the Caribbean when I was a professional dancer working on cruise ships.  Hence, the name I gave it:  Caribbean Quinoa.

Ingredients:

1 can cooked chickpeas

1 can cooked dark red kidney beans

2 limes

1 cup of quinoa

2 small sweet peppers

2 teaspoons of coconut oil

sea salt and pepper

 

 

1.  Boil water in medium pot and begin cooking quinoa according to package.  Takes about 15 minutes.

2.  While quinoa is cooking, rinse and drain chickpeas and kidney beans.

3.  Dice peppers and combine with the peas and beans in a medium mixing bowl.

4.  Once quinoa is cooked, let cool for 5 minutes then mix it in with the other ingredients in your mixing bowl.

5.  For the dressing: In a small saucepan heat coconut oil and juice of 2 limes for only a minute or 2 until oil is melted.

6.  Drizzle dressing into mixing bowl and mix well.  Add salt and pepper to taste.

7.  Let cool, then serve!

 

Really great as a leftover salad!

Enjoy 🙂

Please feel free to share any of your favorite quinoa ideas below!

Red Quinoa and Black Bean Vegetable Salad

Mexican Food Lovers:  Get excited!! You are about to experience the most delectable healthy Mexican influenced dish you will ever taste.

Full of protein and veggies with a wonderful tangy mexican tasty!

Over the past few months I have begun exploring vegan foods.  I am certainly not 100% vegan or even necessarily trying to be…but in an effort to lower my meat intake I have found glorious redemption in vegan recipes.  If I may just say: Vegans sure know how to cook a mean meal!

 

I stumbled across the original recipe from a great website that I have thoroughly enjoyed, OhSheGlows.  (hint: read her ‘my story’ section. Very inspiring)

I cooked this recipe about 1.5 months ago and have made it MANY times since.  My boyfriend (avid meat lover) even gets really excited when I make it!  I have gotten creative with it and thrown it over Blue Corn Tortilla chips for a Taco-Meatless Salad.  The best part: I don’t even need sour cream and cheese! And I am a BIG lover of these 2 indulgences.

Eden Organic found at Publix and other health stores.

Total prep and cook time: No more than 30 minutes.

*FYI: if your partner has a big appetite , double the ingredients below so there is plenty for the both of you AND leftovers the next day :0

For the Salad:

• 1 Cup uncooked Red Quinoa
• 1 (14oz) can black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 green onions, chopped
• 1/2 large onion, chopped
• 1 avocado, chopped into 1 inch pieces

For the Dressing:

• Juice from 2 small limes
• sea salt and ground pepper to taste (i don’t like a lot of salt when I cook, so add as much or little as you need)
• 1 garlic clove chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup extra virgin olive oil

Directions:

1. Cook the quinoa according to package directions.

2. While quinoa is cooking, chop veggies and put in a large bowl.  Whisk together dressing ingredients in smaller bowl.

3. Let quinoa cool about 5 minutes after it is cooked. Add it to the bowl of veggies and mix well. *hint: i add the avocados on top of the salad last for visual effect 😉

4. Drizzle dressing over salad and toss well.

5. Served cool or warm.  GREAT as a lunch leftover the next day 🙂

Wash and dry all your veggies for preparation.

 

Quick and easy to cook! Takes about 15 min. Finished product is light and fluffy.

 

Combine all your veggies in a large mixing bowl. *hint* add or substitute your favorite veggies!

 

Mix dressing well.  A great base dressing that I think I’ll try to use in other recipes!

 

Mix everything together and serve!

Party idea!!

I did this last night for a Margarita party and it was a big hit! There is nothing greater than sharing the wealth of healthy eating with strangers!

Line a large glass dish with blue corn tortilla chips.

 

Scoop in the salad mixture until satisfied.  Then top with avocado.

Add a margarita and you’ve got yourself a GREAT time!!

Enjoy!

What’s your favorite go-to vegan recipe???? Leave a comment below… I’d love to get more ideas from you!

Namaste food lovers!