Casey Jones you better watch your speed...

Today is a healthy and flavorful quinoa recipe. This is a southwest take on the grain that may be eaten alone or in a tortilla. The amounts in this recipe are not exact because a dish like this is meant to be made with handfuls of chopped vegetables, drizzles of this, and pinches of that, all of which will be different from person to person. Adjust everything accordingly. You can prepare all of the components ahead of time and toss together right before serving. If you think this is too much, only toss together what you will eat in one meal. Store the leftover components separately in the refrigerator, then toss together when you’re going to eat it. This would make a wonderful addition to any Memorial Day picnic.

Ingredients

2 C cooked quinoa

1½ C black beans, cooked (or from a can, rinsed)

1 avocado, peeled and diced

½ each red and green bell peppers, diced

1 C cooked corn

1 whole fresh jalapeno, seeded and minced

¼  red onion, finely chopped

cherry tomatoes, very generous handful, washed and sliced in half

2 T olive oil

1 T fresh squeezed lime juice

1 small clove garlic, minced

1 T finely chopped cilantro

pinch ground cumin

salt and pepper to taste

corn tortillas warmed, if you’re going to make tacos

Directions

Toss quinoa, black beans, avocado, red and green bell peppers, corn, jalapeno, red onion, and tomatoes in a bowl to combine.

In a separate small bowl, whisk together olive oil, lime juice, garlic, cilantro, and cumin.

Drizzle the olive oil and lime juice mixture over the quinoa, then gently stir everything to combine.

Taste and season with salt and pepper. Add more lime juice or cumin if needed.

If making tacos, fill tortillas with quinoa. You probably don’t need additional taco toppings because they’re all part of the quinoa. Except maybe sour cream or some shredded lettuce.

Until tomorrow...Peace.