Ingredients List:2 cups Quinoa (pre-cooked, can also use cooked rice if you prefer)15 ounces of cooked Kidney Beans15 ounces cooked Black Beans2 cups frozen Corn (defrosted)1 large Onion2 large Bell Peppers (red, orange, or yellow)2 Jalapeno Peppers (we leave the seeds in for extra spice)2 stalks of Celery4 Green Onions1/2 cup of Black Olives2 Tomatoes1 TBSP minced Garlic1/4-1/2 cup Cilantro (per individual taste)1/4 cup Olive Oil2 TBSP Cumin (we love Cumin, so I use heaping spoons)2 tsp Himalayan Salt or Sea Salt1/8 tsp Black PepperSprinkle of Red Pepper Flakes (optional)4 TBSP Lime Juice
Directions:Cook quinoa and set aside to cool completely to add later. Set out frozen corn to thaw to add later. In a large bowl combine kidney beans, black beans, diced onion, diced peppers, chopped celery, chopped green onions, chopped cilantro, chopped olives, and diced tomatoes. Combine and set aside. In a small bowl place olive oil, minced garlic, cumin, salt, black pepper, red pepper flakes and lime juice. Whisk together to make the dressing. Add to the large bowl of beans and veggies and mix thoroughly. Put in fridge to allow flavors to combine (1-2 hours, depending on your preference.) Prior to serving, stir in quinoa and thawed corn. Enjoy with tortillas, tortilla chips, guacamole, salsa, re fried beans, or other yummy options. Enjoy the healthy yumminess of this complete meal.
Note: This does make a very large bowl to share with lots of friends, but will also store in the fridge for multiple days. I find this mix versatile and have used it as part of tacos, over a green salad and even on a Mexican style egg scramble. I’d love to hear your creative meals you make using it.