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Mexican Quinoa Salad Recipe

This Mexican-style Quinoa Salad is loaded with black beans, corn, tomatoes, avocados, red onion, and cilantro. Simple, healthy, and incredibly delicious, you’ll want to make it over and over again!

Let’s Just Jump Right To The Recipe!

Tex Mex Quinoa Salad

INGREDIENTS

  • 3 cups cooked quinoa*
  • 1 can black beans, rinsed
  • 1 cup corn frozen and thawed, or canned
  • 2 small avocados
  • 2 cups cherry tomatoes, chopped
  • ½ medium red onion, diced
  • ½ cup chopped cilantro
  • 2 limes, juiced
  • 2 tbsp. olive oil
  • 1 tsp. salt or to taste
  • 1 tsp. pepper or to taste
  • 1 tsp. cumin powder or to taste
  • ⅛ tsp. cayenne optional

INSTRUCTIONS 

  • Place the cooked and cooled quinoa into a large bowl. Add the black beans, corn, onion, tomatoes, avocados, and cilantro.
  • Squeeze the limes, grizzle with olive oil, and season the salad with salt, pepper, and cumin powder. Add a pinch of cayenne pepper, if preferred. Mix everything well.

NOTES

* You’ll need to cook about ¾ cup of quinoa according to the package instructions and cool it completely. Leftover quinoa is perfect for this salad. 

Cook quinoa in vegetable broth for extra flavor. 

HOW TO STORE THIS SALAD

Store this Quinoa Salad in an airtight container, refrigerated, for up to 2 days. You can still eat it on day 3, but the avocados will brown, and the tomatoes become a bit soggy.

Cheesy Jalapeno Omelet

Spice up your morning with this easy and Cheesy Jalapeno Omelet. Made with eggs, jalapeno peppers, and your favorite cheese, this savory pepper omelet is the best way to start your day.

Recipe tips and substitutions

  1. To make it less spicy, remove the seeds and veins from the jalapeno.
  2. For deeper flavors, saute the diced jalapeno with chopped onions and garlic in the skillet before adding them to the scrambled eggs.
  3. Use different kinds of peppers to adjust the flavor and heat. Bell peppers are mild and sweet whereas poblanos are much spicier and smoky.
  4. Bump up the nutrients by adding in more veggies like tomatoes, onions, or chopped zucchini.
  5. Give it some protein by adding black beans, bacon, shredded chicken, or tofu to the mix.
  6. The cheese choice is yours! Feel free to use cheddar, swiss, cotija, queso fresco, pepper jack, or any cheese you enjoy.
  7. Do you like your omelets extra fluffy? Add a splash of milk or cream to the scrambled eggs.
  8. To keep your omelet from burning, make sure the skillet is not heated too high. This will scorch the outside and undercook the inside. Maintain an even medium heat and only flip the omelet when it’s ready!
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Ingredients

  • ▢ 6 eggs
  • ▢ 2 tablespoons milk
  • ▢ 1/2 teaspoon salt
  • ▢ 1 jalapeno seeds removed and finely diced
  • ▢ 1/4 cup shredded cheddar cheese
  • ▢ 1 tablespoon butter

Instructions

  • Crack eggs open into a medium-sized bowl and add milk, salt and jalapenos. Beat eggs with a fork to fully mix everything together.
  • Add butter to a large skillet over medium high heat. Once butter is melted, pour in 1/2 of the egg mixture into the skillet.
  • Cook eggs until firm, about 3-4 minutes. Add 1/2 of the cheddar cheese to one side, and then fold the other side over making an omelet. Continue to cook for 1-2 more minutes on both sides until crispy and fully cooked.
  • Remove from skillet and repeat directions to make the other omelet. Serve and enjoy!

did you make this?

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don’t forget to leave a comment & rating below! 🙂

Turmeric Lemon Ginger Tea

Start off your morning routine with this warm, nourishing Turmeric Lemon Ginger Tea! It’s full of antioxidants and vitamin C to start your day feeling great.

Let’s break down the nourishing, gut-friendly ingredients in this beautiful morning tea:

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TURMERIC. By now, you probably know what turmeric is (basically the new kale). It’s a spice made yellow by a compound called curcumin, which may have powerful anti-inflammatory and antioxidant effects.

LEMON. When life hands you lemons, hoard them all to make tea. We know them and love them for their vitamin C content, but they also contain a wide variety of other vitamins and minerals!

GINGER. In the same family as turmeric, ginger is a root that has been used for years and years to treat digestive issues and nausea. This study found that it’s anti-inflammatory properties can reduce muscle pain after exercise!

ORGANIC APPLE CIDER VINEGAR. This is one of those must-be-in-my-pantry-at-all-times items. It’s very important to buy apple cider vinegar unpasteurized and “with the mother” The mother is what contains all the healthy bacteria filled with antioxidants—called polyphenols—that may improve digestion, boost your immune system, soothe a sore throat, and keep your skin looking 💯.

So grab your 5 ingredients, a pot, and make this nourishing turmeric lemon ginger tea to have tomorrow morning! Your I-want-to-go-back-to-bed-right-now self will thank you. 😊

Cheers!

INGREDIENTS

🌼 4 cups water

🌻 1/4 cup Organic Apple Cider Vinegar

🍋Juice of 1 lemon

🌿 1-inch knob of ginger, thinly sliced

🌺 1 teaspoon ground turmeric, pinch of black pepper, you can add honey as well.

INSTRUCTIONS

  • In a medium saucepan over high heat, add water. Bring to a boil.
  • Remove from heat. Add Organic Apple Cider Vinegar, lemon juice, ginger, and turmeric and pinch of black pepper, honey.*
  • Let cool for 5-10 minutes before serving.
  • Store in the fridge for up to 5 days in an airtight jar or container. Shake before serving. Reheating on the stove is best!

NOTES
*Here’s a tip to avoid turmeric clumps! Add turmeric to a small bowl, then add a couple tablespoons of the hot water. Stir until smooth. Then pour into the pot with the rest of the ingredients!

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Triple fruit berry smoothie

Berry Smoothie

This is one of my favorite summer drinks but you can have it on any day! A super smoothie full of nutrients and antioxidants.

Freeze a banana and any red fruit: blueberries, strawberries, blackberries, and prepare this smoothie for breakfast, snack or after training to recover energy.


If you serve it in a bowl, you can eat it with toppings like fruits, seeds, Yum!

Ingredients:

– 1/2 frozen Banana

– 1 handful of blueberries or frozen red fruits

– 1 Tbsp. chia or hemp seeds

– 1 cup of water


*Optional:

– 1 handful of spinach

– 1 fist of nuts or 1 Tbsp. of natural cream without sugar (nut butter)


Preparation:


– Blend all the ingredients. Add more water if you wish.

– Serve and enjoy 🙂

If you tried this recipe let me know!

Maria J 💜 – The Naturally Blooming

If you’d like more homemade Ideas check out my other recipes and be sure to subscribe to my free newsletter for latest recipes sent straight to your inbox 📨

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Further Reading

HEALTHY OVEN BAKED APPLE CHIPS

DESCRIPTION


These healthy apple chips are an easy and delicious fun snack for everyone. Try making them with a small heart or shaped cookie cutter and cinnamon, they’re perfect for healthy snacks for the kids on any day. The secret is baking the apples at a low temperature which dehydrates the apples.

INGREDIENTS

  • 4 large apples
  • 1/2 tsp cinnamon
  • 3/4 tsp sugar -optional
  • small cookie cutter

INSTRUCTIONS


1. Preheat oven to 225 degrees F (110 degrees C). Line baking sheet with parchment paper.


2. Thinly slice apples (about 1/8 inch thick).

3. Cut out apple core from with slice using a mini heart or shaped cookie cutter. Arrange apple slices in a thin layer on baking sheet. Make sure there is room between each slice.

4. Mix sugar and cinnamon together in a bowl; sprinkle lightly over apple slices. (Optional)

5. Bake until apples are dried and edges are slightly curled, 45 minutes to 1 hour. Flip once halfway through baking time. (Bake apple more for crisp chips and less for chewy chips.)

6. Cool completely and store in an airtight container. Use within one week.

Save this recipe for the next time you have a bag of apples! Share with anyone who might want to give this recipe a try as well! 🍎😊

Homemade Thumbprint Cookies

Thumbprint Cookies Recipe

I filled these cookies with strawberry and apricot jam, but you can fill them with just about any flavor you like.


Servings: 20-24 cookies

  • Ingredients
  • 6 3/4 ounces (1 1/2 cups) all-purpose flour, plus more for rolling
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine kosher salt
  • 4 ounces (1 stick) unsalted butter, room temperature
  • 4 2/3 ounces (2/3 cup) granulated sugar, plus more for rolling
  • 1 large egg
  • 1/2 tablespoon vanilla bean paste
  • 1/3 cup jam, hazelnut spread, or store-bought dulce de leche
  • Feel free to use your favorite flavor of jam in these cookies. I think they would be delicious filled with some homemade lemon curd too!
  • Make sure not to overbake the cookies, I find that 12-14 minutes at 350°F (177°C) is the perfect amount of time.

Directions

In a large mixing bowl, stir together flour, baking powder, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the sugar and beat at medium speed until light and fluffy, about 3 minutes.

Beat in the egg and vanilla bean paste on medium speed for 30 seconds. Scrape down the sides of the bowl using a silicone spatula. Turn the machine off.

Add the flour mixture and beat at very low speed, scraping the side of the bowl occasionally, just until the flour is mixed in and the dough is smooth, about 30 seconds. Wrap dough in plastic wrap, pat it into a 7-inch square and refrigerate until chilled and firm, at least 1 hour.

Using a small ice-cream scoop, measure a 1/2 ounce spoonful of the dough and roll them into balls. In a small bowl, add 1/2 cup of granulated sugar. Roll the balls in the sugar and transfer to the prepared baking sheets. Using your thumb or the round end of a wooden spoon, make an indentation in the center of each cookie. Spoon each indentation with 3/4 teaspoon of either jam, hazelnut spread, or dulce de leche.

Using a slotted turner, move the cookies from the baking sheets onto a cooling rack. Serve immediately and Enjoy! 🙂

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