Southwestern Quinoa Salad



Yup that would be me attempting to take an action shot: apple munchin’. Who doesn’t want to me eating right? No but for real, I think I drank at least 6 cups of coffee [if not more] from Bruegger’s this morning. Free refills, heck yes! I have a feeling I will be regretting that move in about t-4 hours when my stomach begins to gurgle because of the acidic ph of the coffee!


Also, I decided to post in blue today because I ran out of ink in my printer. I had to print my 5 page essay in blue ink and there was nothing I could do about it! To be quite honest, I wish it was socially acceptable to hand in documents that are colorful and NOT in Times New Roman.


Anyways, last night I made a fantastic dinner for the sister and I! I was inspired by a post I saw on FoodGawker called Southwestern Quinoa Salad. [erg I can’t find the link]. It is extremely simple to put together and it is made with lots of my favorite ingredients :) 

Southwestern Quinoa Salad


Ingredients
*Serves about 3 or 4
-1/2C uncooked quinoa
-1/2C black beans (rinsed and drained)
-1/2C edamame
-1/2C corn (rinsed and drained) 
-1/2C plum tomatoes (sliced in half)
– Dressing: 1T EVOO, 2T Balsamic Vinegar, 1/2t cumin, 1/4t gorund pepper, 1/4t Penzey’s fajita seasoning, 1/4t garlic powder


Method: Simply cook your quinoa in 1C water and let sit for 5 to 10 minutes before mixing with the rest of the ingredients. Serve at room temperature or cold. I tossed mine with 2 huge handfuls of spinach!

This weekend is Spring Jam at the U of M and I am extremely excited for a fun-filled 3 days of music and food! Tonight is Trampled by Turtles, tomorrow is POS, and Saturday is Ok Go! Yay for SUA.


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