Tomato Basil Quinoa

I have been on a quinoa kick lately, so it was just a matter of time before I mixed it with my two favorite things; tomato, and basil. I just love the smell and taste of fresh basil, it soothes my soul.

This dish can be served warm or cold. It is a great side to a meal, but can be served on its own as well.

Tomato Basil Quinoa

1 1/2 cups Quinoa, rinsed and drained

2-4 teaspoons of olive oil

1/2 a small Vidalia onion, finely chopped

2 large tomatoes, chopped

1 handful of fresh basil, chopped

fresh mozzarella pearls, or mozzarella chopped

fresh ground pepper, to taste

sea salt, to taste

1. Cook your quinoa; according to package directions, and set aside.

2. Heat the olive oil in a large pan, over medium heat. 

3. Add the chopped onion, and cook until translucent.

4. Add the tomato to the onion and cook, stirring frequently until the tomato is soft.

5. Add the basil and cook for 1-3 minutes, stirring frequently.

6. Stir the quinoa into the tomato mixture. 

7. Remove from heat, and stir in the mozzarella cheese.

8. Season with salt and pepper.

9. Serve and enjoy!

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Mexican Quinoa Salad

This salad is a spin on my favorite Taco Pasta Salad.
Quinoa is a grain that offers about 5 grams of protein for 1/4 cup (uncooked). Plus it is gluten free, rich in magnesium, vitamin B1, B6, and B9. Quinoa is super versatile like rice, but it is 100% whole grain.

1 - 16 oz pkg of quinoa, cooked according to package directions (I used Eden Organic*)

1 - 16 oz pkg frozen corn, thawed (you can use fresh if you have it)

2 - 15.5 oz cans of black beans, drained and rinsed

2 - large tomatoes, diced
1 - 24 oz jar chunky salsa (I used my favorite jarred salsa, Great Value White Corn & Black bean Salsa)
1 - 8 oz pkg Mexican blend shredded cheese
1/2-3/4 cup olive oil
juice of 2 limes
1 tablespoon cumin
2 teaspoon chili powder
pinch fresh ground salt
pinch fresh ground pepper
1 large bunch of cilantro, chopped (I use about 1 cup chopped because I love it)


1. Cook the quinoa, according to package directions.
2. In a large bowl, mix corn, black beans, tomatoes, salsa, and cheese.
3. Gently stir the cooled quinoa into the salsa mixture.
4. In a small bowl, whisk the olive oil, lime juice, cumin, chili powder, salt and pepper together.
5. Pour the olive oil mixture over the pasta mixture, add cilantro, and gently mix.

As long as your tomatoes aren't over ripe when you add them, this salad will keep 5-6 days.

 Enjoy!

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Taco Pasta Salad

I love having salads as sides for all of our summer grilling.
It makes dinner quick and easy.

One of our favorite salads is Taco Pasta Salad.
It is a very refreshing salad to have on a hot day, plus we just love the flavors.

1 - 1lb. box of pasta, cooked al dente according to package directions

(I use wagon wheel pasta. I like how everything gets stuck in the spokes, and they are easy to pick up on a fork)

1 - 16 oz pkg frozen corn, thawed (you can use fresh if you have it)

2 - 15.5 oz cans of black beans, drained and rinsed

2 - large tomatoes, diced
1 - 24 oz jar chunky salsa (I used my favorite jarred salsa, Great Value White Corn & Black bean Salsa)
1 - 8 oz pkg Mexican blend shredded cheese
1/2 cup olive oil
juice of 2 limes
1 tablespoon cumin
2 teaspoon chili powder
pinch fresh ground salt
pinch fresh ground pepper
1 large bunch of cilantro, chopped (I used about 1 cup because I love it)


1. Cook the pasta. Drain and rinse with cold water.
2. In a large bowl, mix corn, black beans, tomatoes, salsa, and cheese.
3. Gently stir the cooled pasta into the salsa mixture.
4. In a small bowl, whisk the olive oil, lime juice, cumin, chili powder, salt and pepper together.
5. Pour the olive oil mixture over the pasta mixture, add cilantro, and gently mix.

I hope you enjoy this easy salad!



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Ramen Noodle Salad

If you are looking for a twist on a salad to take to a picnic or serve for a meal at home, a Ramen noodle salad could be just what you are looking for. It it crispy, salty, nutty, delicious and different.

This salad makes a great addition to anything you are making on the grill, and is absolutely delicious with the chicken pull that I shared with you earlier.

Salad
1 14oz pkg coleslaw (I use Dole Classic Coleslaw)
1 pkg broccoli slaw (I use Dole)
1 large bunch of scallions, finely chopped
1 cup sliced almonds
1 cup salted sunflower seeds
2 3oz. pkg Ramen noodles (I use Chicken flavored)

Dressing
3/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup white vinegar
2 Ramen flavor packets (I use Chicken flavored)

1. Rinse coleslaw and broccoli slaw in a colander.
2. In a large bowl mix coleslaw, broccoli slaw, sliced almonds, sunflower seeds, and scallions.
3. In a small bowl whisk vegetable oil, granulated sugar, white vinegar, and flavor packets together.
4. Add dressing to coleslaw mix and toss.
5. An hour before serving break the Ramen noodles into small pieces and mix into salad.

Note:
*You can make the dressing a day or two ahead of time and keep in the refrigerator. Whisk before adding to coleslaw mixture.

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