Black Bean, Roasted Corn & Quinoa Salad

1 C Red Quinoa, cooked with broth

2 C chicken or vegetable broth

1 – 15 oz. can black beans, drained & rinsed

2 C roasted corn kernels

½ C red onion, finely diced

¾ C Cilantro Dressing 

½ bunch cilantro, chopped

¼ C Olive oil

Zest of lime

Sea salt and pepper

Cook quinoa with broth according to package directions.  While quinoa is cooking, combine beans, corn and onion.  Top with Cilantro Dressing and toss gently.  Add salt, pepper and lime zest to taste.  Add cilantro and gently toss once more.  Set aside.

When quinoa is cooked, toss with olive oil; add salt and pepper to taste.  Set aside to cool.  Once cooled gently mix quinoa with mixture.

Cilantro Dressing

1 cup fresh cilantro leaves, rinsed and packed

3 tbsps fresh lime juice
1 lime, grated zest of
1 tbsp rice wine vinegar
1 cup coconut milk
1 tbsp organic sugar
2 tbsps grapeseed oil (or light tasting favorite)
sea salt to taste
chili pepper flakes to taste

Combine the cilantro, lime juice, lime zest, vinegar, coconut milk, sugar, oil, salt, and chili paste or flakes (optional) in a blender. Blend the ingredients together well. Refrigerate.

Makes about 2 cups of dressing.

Shrimp Jambalaya

Makes 8 Servings  Time:  About 1 hour

This can be made with chicken as well.

3 T        extra-virgin olive oil

2C         sliced onion

2 C        diced bell pepper, preferably red or yellow

             Salt and freshly ground black pepper to taste

2 T        Minced Garlic

½ tsp.   cayenne or to taste

2 tsp     fresh thyme leaves, several sprigs of thyme or 1 tsp dried thyme

2 C        peeled, seeded and chopped tomatoes (canned are fine; drain first)

            GF Chicken, beef, vegetable or shrimp stock or water

2 C        Cooked Coconut Brown Rice  

2 lbs.     shrimp, peeled (and deveined , if you like) and cut into pieces if very large

             Minced fresh parsley or cilantro leaves for garnish

1.                Place the olive oil in a medium-to-large casserole and turn the heat to medium-high.  Add the onion and bell pepper, sprinkle with salt and pepper, and cook, stirring occasionally, until the onions softens and just begins to brown, about 10 minutes.  

2.                Sitr in the garlic, cayenne, and thyme, and stir for about 30 seconds.  Add the tomatoes and turn the heat to medium-high.  Cook, stirring, for 5 minutes, or until the tomatoes begin to break up.

3.                Stir in the coconut brown rice and shrimp then enough stock to just nearly cover the rice.  Bring to a boil and cook, uncovered, stirring occastionally, until the shrimp is warmed through and pink if using raw shrimp.  Raise the heat if necessary to cook off the remaining liquid.  Garnish and serve.

Coconut Brown Rice

This recipe can be multiplied by 2,3,4.

1 tsp coconut oil
½ C Lite Unsweetened (no preservative) coconut milk
½ C Water
Salt to taste (about 1/4 tsp)
1 C Brown Short Grained Rice

Prior to opening the can of coconut milk, shake very well.



In a medium sauce pain, heat coconut oil then sauté rinsed rice.  Once rice is translucent pour in coconut milk, water and salt.



Bring to a boil, reduce heat to medium-low and simmer, covered, for about 50 minutes.