Summer Salsa

Summer Salsa

Ingredients:
1 can Black Beans, drained and rinsed
1 can Corn, drained and rinsed (or frozen or cut off the cob if you prefer - these are my personal
   preference since canned corn has a weird taste to me, but Dan disagrees) :)
2-3 Medium Tomatoes, diced
2-3 Avocados, diced
1 Small Red Onion, minced (or diced if you prefer larger pieces)
1 Good Seasons Italian Dressing Packet, (prepare with 1/4 c. vinegar, 1/4 c. H20 & 1/4 c. olive oil)
1 Bag Fritos Scoops or Tortilla Chips

Directions:
Prepare ingredients as directed. Place all items in a bowl and pour dressing over the top. Stir gently until well mixed. Serve immediately with your chips of choice!

Quinoa Black Bean Burrito Bowl

Quinoa Black Bean Burrito Bowl

Ingredients:

1c. Quinoa

1T. Olive Oil

1 Small Onion, minced

1 Clove Garlic, minced

2 cans spicy black beans (I like Whole Foods 365 Organic Spicy Black Beans personally)

1-2 Jalepenos, minced

1/4c. Cilantro, chopped; plus more for garnish

1/4t. Chili Powder 

Pinch Cayenne Pepper  

1/4c. Fresh Lime Juice

Tapatio, to taste (or other hot sauce of choice)

Mixed Greens, shredded (I used a mix of kale, spinach, and other super greens, in order to make it healthier than just chopped iceberg lettuce, but to each his own). 

Salt, to taste

Garnishment Options:

Tapatio hot sauce

Red, yellow and orange peppers, chopped

Tomatoes, diced

Fresh limes

Guacamole

Salsa

Sliced Avocado

Corn

Directions:

Cook Quinoa according to directions on package. Generally it is 1to 2 ratio, so 1c. quinoa to 2c. water or broth.

While Quinoa is cooking, heat 1T. olive oil in a skillet over medium heat and add the onions. Cook until the onions turn translucent and start to brown. Add garlic and jalepeno and saute for 1-2 minutes longer. Add black beans to the pot, with about 1/4-1/2c. canned liquid, as well as a 1/4c. H20, 2T. cilantro, chili and cayenne seasoning. Bring to a boil, and then turn it down to a medium low heat for about 15 minutes. Stir in about 2T. fresh lime juice. Season with salt and Tapatio to taste. I like mine spicy if you can't tell...

When the quinoa is finished cooking, fluff it with a fork and add 2T. chopped cilantro and 2T. fresh lime juice. Season with salt to taste.

Prepare your burrito bowls as you so desire. Start with a little quinoa, top with your mixed greens, and a good helping of beans. Then add whatever garnishments your little heart desires! 

Enjoy!!

Original recipe can be found at: http://theshiksa.com/2012/05/01/quinoa-black-bean-burrito-bowls/