Quinoa and Bean Salad

Hi Drunks!

I know it's been a longgggg time since I've posted.  Our travel schedule has made my cooking pretty much non-existent (I know nobody feels bad for me :), but now that we're back I'm ready to share some recipes again! We shared a delicious dinner with the newlyweds last night and I brought this as a side.

This salad is delish, healthy, and pretty easy to make.  You can put in pretty much any veggies / beans that you have lying around, and could also add some chopped nuts for an extra crunch.  This makes a large batch (it's great leftover / for lunch), so feel free to half.  I pretty much just wing it on the spices, so below are estimates, but definitely give it a taste and adjust to your liking.  Happy Mailmanning!

KReh

This is only ~half the batch :)

Ingredients

• 1.5c quinoa, rinsed if needed
• 3c water
• 1 bouillon cube, chicken or vegetable-flavored (optional)
• 1 can black beans
• 1 can kidney beans
• 1 can corn (or ~1.5c fresh or frozen corn, thawed)
• 1 red bell pepper
• 1/2 a red onion
• 1 lime
• 1/2 c olive oil
• ~1 tbsp garlic powder
• ~1 tbsp chili powder
• ~1 tsp cayenne pepper (gives it a bit of a kick)
• ~1 tsp salt
• ~1 tsp black pepper

Instructions

• Cook quinoa in water, adding bouillon cube prior to boiling if desired (will give it a bit more flavor); let quinoa cool to room temperature
• Drain and rinse beans / corn and let dry
• Finely chop onion and red pepper
• Combine quinoa, veggies, and beans in large bowl; mix well
• Cut lime into halves and juice over mixture 
• Add olive oil and spices to mixture
• Mix everything up really well!



Mellerho mailmanned the whole bowl!

• Mailman!

Mailman! (The mellerho's steak salad was also delish)

Lime Shrimp and Avocado Salad

So we managed to completely miss the month of July!  I guess everyone was just as busy as I was.  I am finally done traveling for the summer, and it is time to start cooking again everyone!!  Greg and I just got back from a trip out east to meet his sister's triplets, and we definitely overate.  Because of that, we decided to make a nice light salad for dinner after the long drive. 









Lime Shrimp and Avocado Salad
1lb jumbo cooked shrimp, shelled and deveined, chopped
1 medium tomato, diced (we used 2)
1 avocado, diced (we used 1.5, but i'd recommend 2 if you like avocado)
1 jalapeño, seeded and diced fine
1/4 C chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and pepper to taste

Combine red onion, lime juice, olive oil, and a pinch of salt and pepper in a small bowl.  Let the onion marinate for at least 10 minutes to mellow it out.  In a large bowl, combine shrimp, tomato, avocado, and jalapeño.  Add the marinated onions and dressing.  Top with the cilantro and season with salt and pepper to taste.