Quinoa Burger | @thefauxmartha

Kev leaves for work and comes home to find a more grown up version of Hal. At least that’s what he says 2.5 days out of the week. Of course, I can’t see it because I’m with her half the day. We don’t live near our extended family. Mostly because we’ve yet to convince them to trade in the south for the north. But Summer’s let us enjoy their company. From each appendage of our extended family, usually on the first day of our visit, I get the same question. “Are you a vegetarian now?”
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Vegetarian Taco "Meat" from the faux martha

We’re not vegetarians, though Hallie would tell you otherwise. But most days, especially during the hurried weekday dinner hustle, we eat a vegetarian diet, leaning on quick-cooking pantry staples to pull off dinner. I had to figure out a meatless swap for our favorite crunchy, meaty tacos in order to keep it in the regular dinner rotation. With the help of quinoa, black beans, and a little ketchup (just trust me), I give you vegetarian taco “meat.” Read more

“Do you like kin-oh-ah?” my mom asked the other day while on the phone. You mean keen-whaaa? I replied snidely kindly. I confess, it’s hard to pronounce. I’m pretty sure I said it wrong the first 20 times. After giving her a hard time, I said, yes, I love it! And it’s nutty flavor. Did you know it’s one of the most complete proteins you could eat? “Well, I’m looking at a recipe that I think you’d like,” she replied. Moments later it was in my inbox. And days later it was in my belly. You could say it was love at first bite.

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Zesty Mexican Quinoa Salad


  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 c. uncooked quinoa
  • 2 c. vegetable broth
  • 1 tbsp. olive oil
  • 15 oz. can black beans, drained
  • 15 oz. can corn, drained
  • 1 avocado, diced
  • 1 c. grape tomatoes, diced
  • 1/2 c. red onion, diced
  • zest of half a lime
  • salt and pepper
  • cilantro, for garnish (optional)
  • Dressing
  • 1/2 c. olive oil
  • 2 tbsp. cilantro, chopped
  • 3 tbsp. white wine vingear
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/2 tbsp. honey

Instructions

  1. Cook quinoa in broth according to package directions. Once cooked, drizzle with olive oil and set aside.
  2. Meanwhile, combine beans, corn, avocado, tomatoes and onion in a large bowl.
  3. Combine dressing ingredients into a small bowl and whisk until emulsified. Add dressing and zest to bean mixture and toss. Salt and pepper to taste.
  4. Spread quinoa on a large platter. Top with bean mixture. Garnish with cilantro.
  5. Serve same day.
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Recipe adapted from The Dallas Morning News.

 
 
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