Monday Meals: Southwest Quinoa Salad & Mango/Avacado

In Minnesota we are (patiently, or not) waiting for spring to actually arrive. On paper it is, in real life, it is so very not here. We will try anything for it to show it’s beautiful green face. Go ahead and try these spring and light salads. Maybe eating like it is spring will help. Fingers crossed, toes crossed, eyes, legs….and anything else that we can cross.

Southwest Quinoa Salad


1 cup cooked quinoa

14 oz black beans

14 oz corn

1/2 large red pepper, chopped

4 green onions, chopped

1/4 cup cilantro, chopped

4 T lime juice

1/3 cup olive oil

1 t cumin

1/2 t pepper

1 t salt


Add beans, corn, red pepper, onions and cilantro to cooked quinoa.

Whisk lime juice, olive oil, cumin, pepper and salt together.

Pour over quinoa mixture.

Refrigerate 1 hour before serving.

Mango/Avocado Salad


1 mango

1 avocado

1/2 bunch basil leaves

2 T balsamic vinegar

2 T brown rice syrup

1 T lime juice

1/4 olive oil

Sea salt


Chop mango and avocado.

Mix rest of ingredients with mango and avocado.

Makes 2 servings.

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