1/2 cup Quinoa
Put in a pot and bring to soft boil, then cover and turn down to low for 15 minutes
take off the burner and let cool either in fridge or just out on counter.
Mix:
Quinoa
chicken (optional)
tomatoes
avocado
cilantro
black beans
corn
a little bit of olive oil (just to softly coat the salad)
Mexican Seasoning (to taste, about 2 Tbl)
salt and pepper
salsa and chips (optional)
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