Feel Freda Talk

I have been making this recipe religiously since I first discovered it at the end of 2021. Since then, I have customized it to fit my food preferences, as it is originally called “Mexican Quinoa Salad”. If you make this recipe, or any others, please share with me! I’d love to see pictures 🙂

As you can see, the two above pictures are both the same thing, but the ingredients are slightly different. The picture on the left is what the recipe called for, and the picture on the right is one of my many variations of the recipe.

• 1 cup uncooked quinoa, cooked according to package instructions
• 1 can black beans, rinsed
• 2 cobs of corn, cut off from cob
• 1 can chick peas, rinsed
• 1-2 ripe tomatoes, seeds removed
• 3-4 baby peppers, sliced
• 1/4 – 1/2 zucchini, sliced
• 5 baby Bellas, sliced
• 1/4 red onion, diced
• 1 avocado, diced
• olive oil
• juice from 1/2 lemon
• 1 tbsp maple syrup
• 1/2 tsp cumin
• 1 tsp paprika
• 1 tsp cayenne pepper
• salt and pepper, to taste

1. Cook quinoa according to package instructions. Let cool.
2. Put cooked quinoa in big bowl.
3. Slice and dice all produce, and rinse beans and chick peas.
4. If using corn on the cob, boil corn and let cool. Cut off cob.
5. Put all fresh ingredients into big bowl with quinoa.
6. Make dressing combining olive oil, lemon juice, maple syrup, cumin, paprika, cayenne, salt, and pepper in small mason jar and shake until fully combined. Drizzle over the top of the quinoa and vegetables. Toss well and enjoy!

**Note: The amount of olive oil should be about the same amount as the juice from the lemon. It’s a 1:1 ratio olive oil and lemon juice.