These are my newest toys:
D and I no longer have a gym membership, which is frightening and exciting all at the same time. I thrive on the time I set aside each day to torture myself with lunges, push ups and things of the like. So not having a gym membership is frightening. BUT, I’ve been bargain shopping for gym equipment and am getting pretty excited about seeing what I can do without a gym. These were my most recent purchases. The yoga mat will help me transition some of my workouts outdoors. Win! Oh, and for yoga, too. I know it’s great for you, but that doesn’t mean I have to like it.
Speaking of wins, this recipe for Southwestern Chipotle Quinoa Salad is a champ!
I can’t take 100% credit for it, however. My sister, Annie, makes a bean salsa on holidays that’s totes delicious. Her recipe is full of different types of beans, cilantro, limes, corn, etc, etc. . .It has great flavor and I could eat it with a spoon. My twist on her recipe adds a little bit more heat, protein, and can be served as a side dish or thrown in with some chicken and made into a one skillet weeknight meal. Another win! This version uses white quinoa, but I think red would be even better! Couldn’t find it around here, though! 😦
Start by prepping your qunioa. (Make a big batch on Sunday night that you can scoop out and use throughout the week. Saves like 15 minutes per meal!)
Add 1 cup of quinoa to a saucepan over high heat, followed by a scant 2 cups of chicken broth or water.
Once it begins to boil, cover and reduce heat to low. Let simmer, covered, for about 15 minutes. Remove from heat and let sit for about 5 minutes. You can start prepping the rest of the recipe in the meantime.
In a small mixing bowl, add 1 tsp southwestern chipotle Mrs. Dash, 3 TBSP adobo sauce from a can of chipotle peppers, 1/2 cup fresh squeezed lime juice, 2 TBSP sugar, and 2-3 TBSP olive oil. Whisk all together until completely combined. Set aside.
Next, add 1 can black beans (drained and rinsed), 1 cup corn (if canned, drain it), and 1 small can of diced green chilies to a separate mixing bowl.
Chop 1 cup of tomatoes, 1/3 cup cilantro, 2 avocados, and 1/2 of a medium red onion. If you squeeze a lime wedge over your avocados, it will help prevent them from browning. 🙂
Add the above 4 ingredients to the black bean/corn/chilies mixture. Give it a gentle toss.
Once the quinoa has completely cooled, add the lime/adobo sauce mixture and toss to combine. Add that to the veggie/bean bowl.
Add salt and pepper to adjust the flavors as needed. Serve it up and enjoy! 🙂
Southwestern Chipotle Quinoa Salad
1 c. quinoa
2 c. chicken broth or water
1 tsp Southwestern Chipotle Mrs. Dash
3 TBSP chipotles in adobo sauce (not the chipotles)
1/2 c. fresh lime juice
2 TBSP sugar
2-3 TBSP olive oil
1 can black beans (drained and rinsed)
1 c. corn
1 small can green chilies
1 c. chopped tomatoes
1/3 c. cilantro, chopped
2 avocados, diced
1/2 medium red onion, diced
sat and pepper to taste
1. Bring quinoa and chicken broth to a boil. Once boiling, turn down to low, cover and let simmer for 15 minutes. Once done, take of heat and set aside.
2. In a small mixing bowl, whisk the next 5 ingredients thoroughly. Set aside. In a seperate larger mixing bowl, add the next 7 ingredients.
3. Once the quinoa has cooled, add to it the adobo/lime juice mixture and stir to combine. Now add the quinoa to the beans and veggies and mix. Salt and pepper to taste.