I always get excited about going to a baby or bridal shower.
I mean, who doesn't love a social gathering where they get to visit with friends while eating a sampling of various people's favorite recipes. Because you know when you are asked to make food for a shower, you always make something that you love and that you think others will love to.
It was at a baby shower for one of my cousins that i was introduced to this beautiful quinoa salad. One bite and was I like, oh man, I am going to need that recipe a-sap.
So many great flavors and colors in one dish. Eat it with pita chips or just dig in with a spoon.
Thanks, Amber, for sharing this recipe!!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJLZu_agVxiG7UffrSwGVuZQ1yOYiwyZwO0-3nDzL3t1GsrmiIkmukRbCszuwXNIslfsBhyjjxhX9mRHTtiJj1MpbuuDHH345Wxb1telCEAhFdZdGUD3ARlZ3iyd08-4S11g41d51lb_n/s640/IMG_1920.JPG) |
2 cups cooked quinoa, cooled to room temp 1 can black beans, drained and rinsed 1 medium mango, peeled and diced 1 red pepper, diced (or you could use tomatoes) 4 green onions, diced (or 1/4 cup diced red onion) frozen white corn (take a handful and run it under warm water to thaw) 1/2 cup chopped fresh cilantro 4 Tbs. red wine vinegar 1-2 Tbs. olive oil 1-2 Tbs. fresh lime juice 1/2 packet of Good Seasons Italian dressing mix 1 ripe (but not squishy) avocado, diced salt and pepper to taste
*Put everything together in a bowl, in the order listed above. Stir well and add avocado last so it doesn't get mushy. Refrigerate for at least 30 minutes to let the flavors combine.
*This recipe is very adaptable. You can improvise on any ingredient depending on what you like. I added 2 mangoes instead of 1 and more cilantro than it asked for. |
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