2 cups cooked quinoa
¼ cup diced red bell pepper
1 handful fresh cilantro, roughly chopped
1 can black beans (low sodium), drained
3 Tbsp olive oil
1 lime juice
1-2 dashes cayenne pepper
½ tsp ground cumin seeds
¼ tsp ground coriander
1. Toss together first 4 ingredients.
2. In a separate bowl mix remaining ingredients. Drizzle dressing mixture over quinoa mixture and lightly toss together.
3. Serve warm with enchiladas, tacos or tamales or chilled with grilled chicken breast over greens or grilled veggies
4. For extra crunch, add ¼ cup chopped celery or toasted pumpkin seeds
Recipe submitted by Jessica Rogers of Organic Bistro, Inc. See Organic Bistro meals in the frozen section at Marlene’s.