adapted from GlutenFreeGoddess.blogspot.com
- 1 cup dry quinoa
- 2 tablespoons fruity extra virgin olive oil
- Juice from 2 limes
- 2-3 fresh mint sprigs, leaves removed and chopped
- 2 tablespoons chopped fresh cilantro leaves or parsley
- Sea salt, to taste
- Fresh ground pepper, to taste
- A handful of sweet and ripe cherry or grape tomatoes, quartered
- 2 tablespoons diced red onion (or use 2 chopped scallions)
- 1 garlic clove, minced
- Prepare quinoa as directed.
- Toss and combine all ingredients.
- Adjust seasonings as desired.
- Refrigerate leftovers.
- 2 small red onions
- 1/2 red or orange pepper
- 7 ounces canned corn
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 5 flour or corn tortillas
- 1/4 cup salsa
- Chop the onions and peppers. Drain the corn.
- Heat olive oil, onions and peppers in pan for 3 minutes. Add corn and heat for 2 more minutes until onions and peppers are soft.
- Add vinegar and honey, heat for 1 more minute, then remove from heat.
- Heap the warm mixture on the tortillas with some salsa.
- Sprinkle tortillas with most of the cheese, but be sure to leave some cheese for topping.
- Fold over the tortillas and sprinkle remaining cheese on top.
- Broil the quesadillas for 1-2 minutes until the filling is hot and the top is lightly golden.
- 2 ripe avocados
- 1 lime, zest and juice
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 12 cherry or grape tomatoes, halved
- Salt and pepper to taste
- Cut avocados in half and remove pit.
- Using a spoon, scrape out the flesh of the avocado into a mixing bowl.
- Using a fork, mash up the avocado to desired consistency.
- Remove the zest (green skin of the lime) with a microplane or fine grater, set aside.
- Cut the lime and squeeze the juice onto the avocado mixture.
- Add the zest, minced garlic, cumin, salt and pepper to the avocado.
- Gently stir in tomatoes.