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This recipe is from cookingquinoa.net- It take about 10 minutes to make
-Special Note- always soak grains overnight before cooking
- 3 cups cooked quinoa (this equals 1 cup of dried quinoa)
- 1 cup corn, thawed
- 1 ½ cups black beans
- ¼ cup yellow pepper
- ¼ cup tomatoes, diced
- ¼ cup cilantro
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons tamari
- 1 tablespoon maple syrup
- 2 teaspoons apple cider vinegar
- In a large bowl combine quinoa, corn, black beans, yellow pepper, tomatoes and cilantro. Season with salt and pepper.
- In a small bowl combine lime zest, lime juice, cumin powder, chili powder, garlic powder, onion powder tamari, maple syrup and apple cider vinegar. Whisk until well combined.
- Toss quinoa salad with 3/4 of dressing and serve warm or cold. Drizzle additional dressing on top as desired.
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- Organic Whole Milk (from cows not injected with synthetic hormones)
- Kefir culture aka Kefir starter or Kefir grains
- Clean glass jar with lid
- Warm milk in a saucepan until it comes to a boil
- Constantly stir milk so it doesn't stick to pan and burn
- Turn off heat and let milk cool until warm ( the milk is boiled to kill any bacteria that might compete against the good keifer bacteria and inhibit it's growth)
- Stir 3 tablespoons or more of Kefir culture into warm milk
- Pour mixture in a glass jar with lid and let sit for 18-24 hours
- Shake vigourously and store in refrigerator
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