Cilantro Lime Quinoa Salad with Black Beans & Roasted Corn (GF)

It was in the high 80s yesterday--in the middle of May. My original intent was to make this salad as a side dish, along with some BLAT sandwiches (bacon, lettuce, avocado and tomato). However, in my stinking hot kitchen, just using the stove heats up the house a minimum of 3 degrees. Not cool with a single window AC unit for the entire first floor. No pun intended!

Needless to say, after roasting the corn and cooking the quinoa...I was way too hot to stand by the gas stove and cook the bacon. Sooo, our side dish became a main dish. I added some previously grilled chicken from the freezer (that I tossed in the microwave to reheat) and called it dinner.

My husband went back for seconds of this, and that says a lot! I ate the leftover today for lunch and it may have been even better on day #2. This would be such a yummy summer salad for cookouts and office potlucks. Or make up a batch on the weekend and eat it for lunches all week.

Mine could have used an extra squeeze of lime juice today, after soaking up the dressing all night--but I was out of limes. It was still delicious! However, it is something to keep in mind if you make this ahead for a picnic or lunches. You may want to add a little extra dressing right before serving.

Cilantro Lime Quinoa Salad with Black Beans & Roasted Corn

Makes 6 servings (about 1 c. each)

1 c. Quinoa (I used red quinoa)
2 c. Chicken or Vegetable Broth
1 can (15 oz.) Black Beans, drained and rinsed (about 1 1/2 c.)
1 c. Roasted Corn*
1/2 c. Red Onion, diced
1 small green or red pepper, diced
1 pint Cherry or Grape Tomatoes, halved
1/4 c. Cilantro, chopped
1 Avocado, diced (optional)

1/4 c. Freshly Squeezed Lime Juice (about 2 med. limes)
1 t. Lime Zest
1/4 c. Olive Oil
1 clove Garlic, crushed
1 t. Honey or Sugar (optional--I did not use, but you may prefer)
1 t. Cumin
Salt & Pepper

1. Rinse quinoa thoroughly and combine with 2 c. broth in medium saucepan. Bring to a boil, then reduce to a simmer for 15-20 min. Stir occasionally. Quinoa is done when liquid has cooked off, grain is soft and germ ring has appeared on the outer edge of the grain. Allow to cool.

2. In a small bowl combine lime juice, olive oil, lime zest, garlic, honey (if using), cumin, salt and pepper. Whisk well to emulsify.

3. Add cooled quinoa, roasted corn, black beans, green pepper, tomatoes, onions, avocado (if using) and cilantro to a large serving bowl. Pour lime dressing over quinoa mixture and toss to blend. Refrigerate 2 hours for best results.


*Heat 1 T. olive oil in a small saucepan at med/high heat and add 1 c. frozen corn. Sauté until corn just begins to blacken.

Taco Soup (GF)

This is one of my husband's favorite soups! It's great leftover and freezes very well. If you need a meal to take to someone who's had a baby, is recovering from surgery, etc.--taco soup is an excellent choice. Just throw in a small carton of sour cream, a bag of tortilla chips (we like Garden of Eatin' brand, because they use no genetically modified corn or soy) and some shredded cheese when you make your soup delivery.

Don't get too hung up on the directions. The ingredients are rough estimates. If you like it chunky--use diced tomatoes. If you aren't into the chunks--use petite diced or tomato puree. Add more beans, less beans, different beans, dried and cooked beans, canned beans...whatever! Throw in a can of green chilies to spice it up, if you like. Stretch your meat by only using half a pound and adding some rice. This soup is VERY forgiving. I make it slightly different every time (that's what happens when you don't measure stuff--hahaha!) and it's always a hit. Enjoy!

Taco Soup

Serves 5 (2 c. servings)

1 lb. ground beef (or 1/2 lb. beef + 1/2 c. cooked brown rice)

28 oz. diced tomatoes with juice (2 sm. cans or one large can)

1 c. frozen corn (or one can of corn)

1 1/2 c. dried black beans, soaked & cooked (or one can, drained)

1 1/2 c. dried red beans, soaked & cooked (or one can, drained)

2 T. taco seasoning mix (equals one packet of mix)

1 T. Ranch seasoning mix (equals one packet of mix)

3--3 1/2 c. water (I don't measure...I just fill up the tomato cans!)

For topping the soup...use whatever you like!

crushed tortilla chips

shredded cheese

sour cream

black olives

green onion

To make on stovetop:

Brown ground beef and onion in a medium saucepan (at least 3 qt.) and drain grease. Return beef mixture to same saucepan and add remaining soup ingredients (tomatoes, beans, corn, water, rice--if using, and seasoning mixes). Bring to a boil, reduce heat and simmer on low for 15-20 min. Serve warm with choice of toppings.

To make in crockpot:

Brown ground beef and onion in a skillet on the stovetop and drain grease. Place beef mixture and all remaining soup ingredients into the crockpot and cook on low for 4-6 hours. Serve warm with choice of toppings.



White Chicken Chili (GF)

Serves 4-6


1 T. olive oil (or oil of choice)
1 medium onion, chopped
3 cloves garlic, crushed
1 (4 oz.) can chopped green chile peppers
2 t. ground cumin
1 t. dried oregano
1/4--1 t. ground cayenne pepper (Some like it hot! We prefer 1/4 t. in ours!)
1 (32 oz.) quart chicken broth
3 cups chopped cooked chicken breast (or chopped cooked turkey breast)
3 (15 oz.) cans white beans, drained and rinsed**  
1 c. shredded Monterey Jack cheese
1/2 c. sour cream (optional)


1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.

2. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.

3. Add in the chicken broth, chicken (or turkey) and beans. Simmer 15 minutes, stirring occasionally.

4. Serve warm. Top with cheese and sour cream (if desired).


**I like to soak and cook dry beans ahead of time for this soup. Dry beans are MUCH cheaper and have less yucky "fillers" than the canned variety. After soaking overnight and cooking in the crockpot on low until tender, I freeze 3 c. of beans in Ziploc freezer bags for future meals. I typically use about 1 1/2 c. of Great Northern beans and about 1 1/2 c. kidney beans for this recipe.