Homemade cranberry sauce from the faux martha

Promise me one thing this Thanksgiving—no cans of cranberry sauce. Deal? Let me return the favor by promising you—this is the easiest recipe. Evah! And people will actually eat it. You won’t miss the untouched cylindrical cranberry “sauce” fresh with indents from the can. I promise. 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
Scale

Ingredients

  • 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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