Southwest Quinoa with Avocado Cilantro Dressing
Are you looking for a recipe that is really easy? Very Tasty? Healthy and Fresh? This is it. I don’t even know where I got this recipe but over the years I have made it my own. I was raised in a faith that was vegetarian so a lot of our meals were plant based protein. One of my favorite meals from childhood is called Haystacks which is very similar to this but no quinoa and refried beans instead of black beans. I think one day playing around in the kitchen as you know I often do, this recipe was born. I started bringing it to functions for my potluck and everyone ask me the recipe. So, one day I sat down and wrote out exactly what I do but there are so many things that you can do with it, add to it.
This is a great meal to take for Potlucks because it’s great for people with food allergies, or preferences. Swap a few ingredients and it can be Vegan or Vegetarian. Quinoa is gluten free friendly too and it taste so good. Got lots of protein and iron too. I love making this all year long and it is really simple and easy. Everyone loves my Southwest Quinoa. Another great thing is it freezes AWESOME! Can’t go wrong. Top your salad, eat it with Tortilla chips, in corn or flour tortillas,casserole and even in Wontons with some cheese baked or fried its the best appetizer. Its also one of those recipes you can adapt. Sometimes I add green enchilada sauce or red enchilada sauce instead of the avocado cilantro dressing and it takes on another flavor. I am sure there are other ways I serve it but just can’t think of them at the moment but those are a few ideas. Its one of my families favorites. Let me know what your family thinks of it and other ways you end up serving it.
- Southwest Quinoa with Avocado Cilantro Dressing
- 1c. Dry black beans
- 1c of Tri colored quinoa
- 1 packet Goya Sazon
- 6 cloves of garlic minced
- 1/2 large onion or 1 medium diced
- 2 tbsp. Ground Cumin
- 1/2c. Sweet Corn (Cut from the cob or frozen)
- 1/2 Large Red Pepper diced
- 1/2 Large green pepper diced
- 1c. Cilantro (chopped)
- 1 tomatillo diced
- 1c Cherry or Grape tomatoes Diced
- 1 Serrano Pepper ribbed (unless you like spice) and minced
- 1/4c. Green onions chopped
- 4c. Chicken or Turkey Broth (Vegetable Stock or Water for Vegan Option)
- Place Black Beans, 2c. Broth, 1/4 onion, 3 garlic cloves, Sazon packet , Ground Cumin in pot. Bring to boil and reduce to simmer until beans are soft. Or, place beans in crock pot on hi for 4 hours.
- Place 2c. Of Broth and Quinoa to boil then simmer until soft
- Once beans are done place remaining ingredients in mixing bowl.
- Add Corn, Peppers (Red, Green and Serrano), Cherry Tomatoes, Cilantro, Green Onion, and Quinoa
- Mix and Serve (best if refrigerated overnight) in tortilla (corn/flour), on salad or with tortilla chips (great for potlucks)
Avocado Cilantro Dressing
1 Avocado 1 1/2c Cilantro chopped 1/4c White Wine Vinegar 1/2 lime 2 tbsp Ground Cumin 4 cloves garlic 5 oz. Greek Plain Yogurt (My favorite Latta Russian Kefir or Vegan Option Soy or Almond Greek Yogurt) 2 tbsp Olive oil Salt & Pepper
Directions 1. Cut Avocado and pit, juice lime 2. Place all ingredients in food processor and pulse till smooth and creamy 3. DONE!!