Week TWO: Quinoa Salad, Corn Quesadillas and Guacamole

QUINOA SALAD
adapted from GlutenFreeGoddess.blogspot.com
Ingredients:

• 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

Directions:

1. Prepare quinoa as directed. 
2. Toss and combine all ingredients. 
3. Adjust seasonings as desired.
4. Refrigerate leftovers.

CORN QUESADILLA
Ingredients:

• 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

Directions:

1. Chop the onions and peppers. Drain the corn.
2. 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. 
3. Add vinegar and honey, heat for 1 more minute, then remove from heat.
4. Heap the warm mixture on the tortillas with some salsa. 
5. Sprinkle tortillas with most of the cheese, but be sure to leave some cheese for topping.
6. Fold over the tortillas and sprinkle remaining cheese on top. 
7. Broil the quesadillas for 1-2 minutes until the filling is hot and the top is lightly golden.

GUACAMOLE
Ingredients:

• 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

Directions:

1. Cut avocados in half and remove pit. 
2. Using a spoon, scrape out the flesh of the avocado into a mixing bowl. 
3. Using a fork, mash up the avocado to desired consistency. 
4. Remove the zest (green skin of the lime) with a microplane or fine grater, set aside. 
5. Cut the lime and squeeze the juice onto the avocado mixture. 
6. Add the zest, minced garlic, cumin, salt and pepper to the avocado. 
7. Gently stir in tomatoes.