Good Monday Morning!
Over the weekend I made one of my favorite recipes. In fact, I can’t believe I haven’t shared it on here before now! This used to be my number one favorite salad up until I came up with the Strawberry Avocado Quinoa Salad.
I have made this for dozens of people at cooking demonstrations and everyone loves it. At least that’s what they tell me, ha!
This salad is very easy to make and you can substitute any bean or grain if you like. I like to serve it over a bed of greens. Boyfriend chose to eat it taco style in corn tortillas topped with guacamole. But you can eat it any way you like!
1 1/2 cups diced mango (I use frozen because it’s easier)
1 red bell pepper, diced small
1 small red onion, diced small
1 bunch cilantro, minced stem and all
2 tablespoons red wine vinegar
2 tablespoons hemp oil, grapeseed oil or olive oil
1/4-1/2 teaspoon salt
2 cups cooked & cooled quinoa
1 15oz can black beans, rinsed and drained
Combine the mango, pepper, onion, cilantro, vinegar, oil and salt in a large mixing bowl. Add the quinoa and stir to incorporate. Fold in the black beans. Serve immediately or for best results refrigerate for 30 minutes to let the favors come together.
Then for dessert I made Chocolate Peanut Butter Rice Krispy Balls.
Have you made these yet? No? Why not!? They are so easy and delicious.
Unfortunately, the very next day we found ourselves fresh out of rice krispy balls. On a Saturday night. What a nightmare! Since one batch of balls clearly wasn’t enough for us I decided to double the recipe and spread the mixture into a 9×9 baking pan to make rice krispy squares. A winning idea I must say!
Have a great week!