Quinoa Taco Salad

You've probably realized by now that we LOVE Mexican flavours in this house! Jay's famous line when we have quests over for fajitas is..."Did you know both of Steph's parents were born in Mexico!!!???"...I think he just loves to see the shock on their faces since we aren't dark haired and Spanish speaking:) And so begins the whole detailed discussion of what a Mexican Mennonite is!

Anyhow...I love a good taco salad!! Who doesn't?! Truth is though, most of them in restaurants are not on the healthy side, at all! This is one that I promise you can feel good about eating! The first time I made this we literally ate it for dinner 'as-is' in the photo...the beans and quinoa make it a complete and very satisfying meal. Our boys loved it too! Great for beach days as their is no creamy dressings in it that will spoil in the sun! Perfect as a side dish for some grilled meat:)

Hope you enjoy it! Wonderful for entertaining too....of course:) Like most quinoa salads, the flavours will be better on the second day.

*once again...my apologizes for the bad photo...was gonna try to edit it a little but iphoto was down:(


Quinoa Taco Salad

1 cup quinoa (cooked to directions on pkg)
3 Tbsp fresh chopped cilantro or parsley, whichever you favour
1 small red onion, diced fine
1 small red pepper, diced fine
1 cup roasted corn kernels (I use frozen, roasted on a cookie sheet for about 10 minutes, then cooled)
1 can black beans
1 large handful of spinach or romaine, per person

Dressing ingredients

1/4 cup Extra virgin olive oil
Juice from 2 juicy limes
1 tsp cumin
1/2 - 1 tsp chili powder or good quality taco seasoning
Sea salt & pepper, to taste

Garnish

Gluten-free tortilla chips
1 large avocado, pitted, peeled, diced

Take dry quinoa...toast it in a dry skillet until it looks brown and smells nutty (this enhances the flavour of the salad a lot)...then cook like usual. Let quinoa cool. Make dressing and drizzle over quinoa.

Add in everything else. Stir lightly to distribute. Taste test for seasoning adjustments. Add garnishes.

It's that simple:)

Serves 4.

More Options

chopped mango
sliced grape tomatoes
crumbled feta
black olives

Roasted Corn & Chicken Tomato Chowder

This is a great summer soup! The roasted corn and tomatoes taste so good:) We had this the other night...it was kinda a rainy/cloudy day...and I was just anxious to test this idea out! I was optimistic and made a double batch! We were all thankful that I did! Even little Levi gobbled this up for dinner...and lunch again the next day! Even had enough to make a small dish to freeze!

*This could totally be a vegetarian soup simply by omitting the shredded chicken!

Roasted Corn & Chicken Tomato Chowder

1 tbsp olive oil
1 tsp cumin
1/2 to 1 tsp curry or chili powder (I used curry but think chili would compliment the other flavours better..not sure? Use what you love best!)
5 cloves garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed (or...it's much easier to use frozen corn kernels roasted on a baking sheet for about 15 minutes, or until 'roasted'...that's what I do!)
1 large sweet potato, peeled, diced
1 14-oz can Diced Tomatoes (if they were in season I would just use fresh and up my broth to 4 cups)
1/4 cup chopped green chiles (totally optional!...we love heat though)
2 cups vegetable broth
1 14-oz can coconut milk (if you are wanting to use dairy, then cream would work too)
2 cups shredded cooked chicken pieces
Sea salt and ground pepper, to taste

Just before serving:

3 tablespoons fresh chopped cilantro (optional...not everyone is a fan)
Fresh lime juice from 2 juicy limes (definitely MAKES the soup!)
*we had a ripe avocado on the counter so we used that for a garnish too...very good!

Directions:

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder...cook for one minute.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned roasted tomatoes, green chiles...stir for a minute. Add in the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.

Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper. Increase heat without letting the soup boil.

Some people prefer think soup...some prefer thin...feel free to adjust the broth amount to your liking at this point! This soup will thicken as it sits.

Just before serving, add the chopped cilantro and fresh lime juice. The lime juice brightens the taste and spice. If at this point you find it too spicy or hot for your family, you can lessen that by adding a few squirts of raw agave or honey:)

It goes without saying that this soup tastes even better the next day!

Serves 6-8

Banana Chip & Almond Muffin Top Cookies

Ha! Gotta love that title! I promise these only taste like a muffin top...they will not GIVE you a muffin top! If you don't know what I mean....don't worry about it:)

Yes these cookies basically taste like a muffin top. I had a ton of over ripe bananas...and wasn't in the mood for muffins...so I came up with these. They were an instant hit and super easy...definitely will whip them up again!! I was thankful that I made a double batch - must have been feeling optimistic! Super healthy...filling...and simple:)

Banana Chip & Almond Muffin Top Cookies

1 1/4 c almond flour
1/2 cup quick cooking oats
2 mashed ripe bananas
1/4 c dark chocolate chips
3 Tbsp almond butter
2 Tbsp maple syrup
1 tsp cinnamon
2 tsp vanilla extract
1 tsp baking soda
pinch of salt


Mash bananas...cream in the almond butter...add all other ingredients and stir! Dough will be very moist so I recommend lining your pan with parchment. Scoop out dough into little rounded circles. Bake at 350 for about 15 minutes...or until centers don't seem doughy any more (the same you would for muffins?). Let cool completely on pan...will be moist and delicate at first.

ENJOY!