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.

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.