Southwest Quinoa Salad

This recipe is one of my all-time favorites, partially because it's completely fool proof, but mostly because it's so delicious. Bonus: it's packed with fiber and protein and serves as a standalone meal, or as a side dish to a larger meal. I like to make a big portion of this in the beginning of the week and keep it on-hand in the fridge all week long. Note: if you want to make a larger portion, just double (or triple) the ingredients below. 

Ingredients (serves 2-3):

• 1 cup quinoa, dry
• 3/4 cup organic canned black beans
• 3/4 cup organic canned corn 
• 1 cup grape tomatoes, halved 
• 1/2 cup feta cheese, crumbled 
• 2 whole, organic eggs 
• 2 limes, for juice 
• chili lime seasoning, to taste
• smoked paprika, to taste 
• sriracha sauce, if desired 

Directions:

1. Cook quinoa according to instructions on box. Once cooked, set aside in bowl to cool. 
2. Combine quinoa, tomatoes, corn, feta and black beans together in bowl. Add paprika and chili lime seasoning, according to desired taste. Squeeze juice of 2 limes. Mix ingredients together until contents appear evenly distributed. 
3. You may poach, fry, or scramble egg to top quinoa salad. Note: Add egg right before serving. 

Quinoa-Mexicana Salad

We're always in for Mexican food, but between the tacos, tortilla chips, and queso, it's fair to say that Mexican cuisine often comes with a price tag. And we're not talking money. That's why we've added a Mexican flare to your standard quinoa salad. This is a Tovita favorite because it combines a high-protein whole grain with fibrous fruits and veggies. Between the black beans and the quinoa, this dish can stand alone as a meal or make for a delicious side. Make a batch of this versatile recipe to have on hand for the busy week, or get creative and showcase it at your next dinner party stuffed in fresh crispy peppers. Promise, this one's a crowd pleaser.

Ingredients (serves ~6-8):

• 1 cup quinoa (any color of preference)
• 1 cup black beans
• 1 cup corn (optional: use Trader Joe's corn salsa)
• 1/2 large avocado, cubed
• 1/2 cup mango, diced 
• 1/2 cup grape tomatoes, halved
• 4 limes, sliced 

Directions: 

1. Prepare 1 cup dired quinoa over stove (1 cup dried quinoa + 2 cups water. Bring to boil. Once at boil, turn heat down to simmer. Place lid on top of pot and cook until water is evaporated). 
2. Once cooked, move quinoa into large bowl and set aside to cool. 
3. Add black beans, corn, avocado, mango, and tomatoes to quinoa. Mix evenly. 
4. Squeeze limes over salad and stir evenly (may use more or less as desired).
5. Place in refrigerator and allow salad to cool for at least 4 hours.​