I am so excited to join the Recipe Redux Group! I have been following some of these blogs for a long time and it is just so fun to be part of the group. I love that the recipes are healthy, delicious and that we all support each other. The June theme is just that, celebrating each other.
I chose to highlight Jeanette from Jeanette’s Healthy Living. When I first starting following her blog, I was attracted to the healthy focus, vibrant colourful recipes and learned a lot about ingredients and cooking for people with special diets. The perfect example is this beautiful Mexican Corn Quinoa Salad. It is gluten free, colourful, vegetarian and filled with protein and fibre. Thanks for the inspiration, Jeanette.
I made a half recipe of the salad as I had a smaller group to prepare for. I used a mixed ancient grain blend of red quinoa, amaranth and millet in place of the quinoa but any grain could be used. I added a little more spice as suggested in this easy to follow recipe. This is a terrific recipe to take to a picnic or barbecue and is great for entertaining as it can be made in advance.
Roasted Corn, Black Bean and Ancient Grains Salad
2 cups cooked grains ( I used a blend of quinoa, amaranth and millet)
1 1/2 cups corn
1 tsp olive oil
1 clove garlic, finely minced
3/4 cup black beans, cooked
1 teaspoon chili powder
1/2 teaspoon cumin, ground
1 tablespoon olive oil
2 tablespoons fresh lime juice
1 1/2 tablespoon finely chopped chives or green onions
1 1/2 tablespoon finely chopped cilantro
salt and pepper
Heat 1 tsp oil in pan on medium heat. Add garlic and cook until fragrant. Add corn and cook until lightly golden brown. Add spices and cook a minute or two more. Cool. Combine grains, corn, black beans and dress with olive oil, fresh lime juice, salt and pepper. Add cilantro and green onions or chives and mix well. Taste to adjust seasonings if necessary.
I hope you will check out all the dishes to join us in celebrating The Recipe Redux Group.