red quinoa with black bean and corn salad

ingredients (serves 6 as a side dish):
1 cup red quinoa (keen-wah), cooked with broth
2 cups chicken or vegetable broth (for cooking quinoa)
1- 15 oz can of black beans, drained and rinsed
2 cups roasted corn kernels (i cut corn off the cob and roasted it in a frying pan)
1 avocado, cut in 1/2 inch pieces
1 pint grape tomatoes, halved
1/2 cup red onion, finely diced
3/4 cup cilantro salad dressing (i didn't have this so i made a little dressing from mixing salsa, olive oil and water)
1/2 bunch cilantro, chopped (i was ok without this)
zest of 1 lime
salt and pepper to taste

cook quinoa with broth according to package directions (usually it's bring quinoa and water to a boil and then simmer for 10-15 minutes until all water is absorbed).
while quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. top with salad dressing and toss gently. add salt, pepper and lime zest to taste. add 1/2 of cilantro and gently toss once more. set aside.

when quinoa is cooked, toss with olive oil; add salt and pepper to taste. set aside to cool. when ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. garnish with remaining cilantro.

recipe courtesy of the red quinoa box from trader joe's.


peanut butter crispies

ingredients (makes about 16- 2" squares):
1 cup brown sugar
1 cup blue agave syrup OR honey
1 cup peanut butter
7 cups crispy rice cereal
chocolate chips (optional)

combine brown sugar and agave/honey in a saucepan and bring to a near boil, stirring often. continue stirring until brown sugar dissolves. remove from heat.

add peanut butter to mixture. mix well. add crisp rice cereal and mix well. if desired, add chocolate chips, then mix well.

press the mixture into 13" x 9" x 2" greased baking pan. refrigerate for a few hours to cool and harden. to harden more quickly, place in freezer for about an hour.

recipe courtesy of the trader joe's cereal box