October 30, 2019

Black Quinoa Salad recipe – Mangoes, avocados, peppers, lime

Black-Quinoa-Salad-Recipe-Mango Pin it.

Originally published in 2013, I wanted to republish this one because it’s so easy to make and it would add some great color to your meals this time of year.

Black Quinoa Salad recipe

If you are a fan of quinoa (pronounced keen-wah), you should give this black quinoa salad recipe a try! It’s incredibly refreshing and I love the colors!


Black quinoa has a nuttier and more of a roasted flavor than regular quinoa. It’s actually a seed. And it’s unique because quinoa is a complete protein! It expands like rice when it’s cooked and becomes a fluffier grain.


Black quinoa, 1 cup dried (will be more when you cook it)

2 ripe mangoes, diced

1 red pepper, de-seeded and diced

1 orange pepper, de-seeded and diced

1 avocado, diced

Optional: cilantro, spinach


Fresh lime juice, 1/2 cup (I used two limes)

Red wine vinegar, 3 Tablespoons

Olive oil, 1/4 Cup

Cayenne powder 1/4 teaspoon (this had a slight bite, if you want less, use less)

Cumin, 1 Tablespoon

Salt, 1/2 teaspoon

Pepper, a few dashes



1.) Rinse quinoa. Although most commercial quinoa these days has already been rinsed before you buy it – an extra rinse can’t hurt. Especially if you’re buying from a bulk bin. Because it is such a fine grain, I like to use a flour sack towel, over a colander to rinse and drain it (I use the same thing to strain my homemade chicken broth). Grab the tops of the flour sack and squeeze the liquid out.

2.) Cook quinoa. I prefer to cook quinoa in the rice cooker. It’s so easy. Just rinse it and toss it into the rice cook with a quinoa to water ration of 1:2 (for this recipe 1 cup quinoa, 2 cups water). Cook your quinoa.


3.) While quinoa cooks, dice all your ingredients. It’s like a rainbow. . .ahhhh.

3.) Once quinoa has cooled, add all the diced ingredients (if you are making ahead, you can hold off on avocado, so it doesn’t turn color or get mushy).

4.) Mix together dressing ingredients, pour into quinoa.

5.) Stir and serve. This salad can be served immediately, but I like chilling it in the fridge beforehand.

Recommended: Take it to a potluck. You will be a rockstar.

Black-Quinoa-Salad-RecipePin it.

Have you cooked with black quinoa before? What’s your favorite black quinoa salad recipe?

Black-quinoa-salad-mangoes-limePin it.

You might like my other quinoa recipes here:

{ 1 Comment }

July 11, 2019

Grilled corn, avocado, tomato salad recipe

Corn on the cob is just coming into season and with sales we’ll be getting it for a great price! This recipe is a great way to make a hearty salad for not a lot of cash! You’ll grill the corn to give it a smoky flavor – mix it up with some avocado, tomatoes, olives and beans and it’s a flavorful salad that’s easy to make.


3 corn on the cobs, grilled

3 avocados, peeled, pitted, diced

2 tomatos, we used On the Vine tomatoes, diced

1 cup garbanzo beans, drained and rinsed

1/2 cup kalamata olives, diced

1/4 white wine vinegar

1/4 cup extra virgin olive oil

1 teaspoon cumin

1/2 teaspoon paprika


  1. Grill corn on the cob. Then cut corn off of cob. We used a fancy tool that I had from my Pampered Chef days that is an actual Corn Cob Kernel Cutter (say that three times fast) but I think a knife will work just as easily.
  2. In a small bowl whisk up the wine vinegar, olive oil, cumin and paprika.
  3. Lightly toss all the ingredients together. The avocados will get mushy – but don’t sweat it, they will still taste good! I think this would be extra special with some bacon sprinkled on top. You could also eat this like a salsa!

This salad is best eaten the day of – because the avocados and tomatos probably won’t sit well overnight in the fridge. The smoky flavor of the corn, with the smooth avocado and the saltiness of the olives makes for a yummy salad. Hope you like it!

Recipe adapted from Bobby Flay’s Crunchy Avocado salad 

Do you have a summer recipe you’d like to share? If it’s featured here on the blog, you could win a $10 Amazon gift card! Learn more about the summer recipe series here.

May 8, 2019

Southwest Quinoa Salad

Southwest-Quinoa-SaladSee this and other quinoa recipes on my Quinoa Pinterest board here.

Southwest Quinoa Salad

This is Quinoa Southwest Salad is probably my favorite, favorite quinoa salad. I could eat the whole bowl. I really could. The southwestern dressing and a bowl full of good stuff – I hope you like it too.


Quinoa, 1 cup
See how to cook quinoa in rice cooker

Feta, 1 Cup

Black beans, 1 can (15 oz)

Red or yellow pepper, diced small

Corn, 1 can (15 oz)

Spinach or some kind of greens (I like to use an arugula/green mix)

Red onion, diced very, very small


Fresh lime juice, 1/2 cup (I used two limes)

Red wine vinegar, 3 Tablespoons

Olive Oil 1/4 Cup

Cayenne powder, 1/4 teaspoon
This has a slight bite, if you want less, use less)

Cumin, 1 Tablespoon

Salt, 1/2 teaspoon

Pepper, a few dashes


1.) Cook quinoa. I like to cook my quinoa in a rice cooker. Don’t have a rice cooker? Cook on the stove top by bring 1 1/4 cup water or chicken broth to a boil (basically the ratio is 1 part quinoa to 1.25 part liquid). Add 1 Cup rinsed quinoa, give it a good stir, reduce heat to low and let it simmer for about 30-35 minutes.

2.) While your quinoa is simmering, make up your dressing by whisking together all dressing ingredients. In a separate bowl add black beans (rinsed, drained), corn (rinsed, drained), diced pepper, spinach and red onion.

3.) Allow quinoa to cool completely. Once cooled and right before serving, add all ingredients together in a large bowl and stir. If you want to make it ahead of time – I’d just add the lettuce and feta at the time of serving.



What is your favorite quinoa recipe? 

I’d love to hear what you think if you try any of these recipes! 

May 7, 2015

Tomato and Avocado Lime Salad (Relish, Salsa) recipe

Tomato-Avocado-Lime-Salsa-RecipeFind this recipe and other salad recipes on my salad Pinterest board

Tomato, Avocado Lime salad

What could this be . . . a recipe?!? Oh yes, my friends – I still have a kitchen and I still eat food, although you won’t know it from the lack of recipes on the blog lately!

But I got a little motivation this morning and made up this Tomato, Avocado Lime salad – and I can’t decide if it’s a salad, a relish or a salsa. You’ll have to make it and decide for yourself.

With summer season on the horizon, tomatoes should be easy to find under $1/lb and avocados should be under $1 each (check WinCo for the best price!). Making this an inexpensive salad to whip up on a hot summer day when you don’t want to cook.

I’m going to suggest – eating it like a salad, topping your burger with it, scooping it with chips or using as a relish on grilled chicken (or fish). But of course, you can do whatever you want with it.


2 medium ripe tomatoes, diced finely (I used tomatoes on the vine)

1 firm avocado, diced

1 yellow (or orange) pepper, seeded and diced finely

1/3 cup diced red onion, diced finely

1 Tablespoon olive oil

1 Tablespoon balsamic vinegar

1 Tablespoon fresh lime juice (or be a rebel and use lemon)

salt and pepper to taste

optional – a pinch of cumin


1.) Dice up all your ingredients. Toss into bowl.

2.) Add olive oil, vinegar and lime juice. Salt to taste.

3.) Eat while it’s fresh!

The lime juice should keep the avocados from discoloring. The balsamic vinegar gives the whole salad a darker look – but the flavor can’t be missed!


Adopted from this Food.com recipe.


January 17, 2015

Seahawks Party Food – Seahawks Salad with Blueberries

Seahawks-jello-salad-blueberries-game-day-ideasPin it here.

Like Watergate salad? Well that’s basically what this is – but I added blueberries because you can’t have the green without the blue! And I think it’s the perfect complement to the pineapple and pistachio flavor. My KIDS love this and I hope you do too.

Recipe from the Jell- Pistachio pudding box.


1 can (20 oz) crushed pineapple, in juice, undrained

1 package (3.4 oz) JELL-O Pistachio flavor instant pudding

1.5 Cups thawed Cool Whip Whipped Topping

1 Cup Jet-Puffed miniature marshmallows

1-2 Cups fresh blueberries

Optional: 1/2 Cup chopped pecans (I left them out)

Optional: Garnish with lime?

[Read more…]

January 1, 2015

Winter Bok Choy Slaw recipe

 Mouse over image to PIN or click here 

Originally posted in January 2013, I’m sharing again – it’s one of my favorite winter salads. 

If you like your salads to be pretty, this Winter Bok Choy Slaw could definitely win the title of America’s Next Top Model, Salad Edition. I think it would be a great side (or topping) for some fish tacos or some grilled fish.

My husband, who is not a fan of “slaw” thought this was one of his favorite salads. I think it tastes better overnight in the fridge as the flavors seem to marry and the peppers mellowed.


3 Cups thinly sliced baby bok choy
Make sure it’s baby bok choy – because it will have more tender leaves.

1 Cup grated carrot

1 Cup thinly sliced purple cabbage

1 ripe mango, peeled, pitted and diced
I think next time I’ll add two mangos. I liked this part of it a lot. The sweet mangos help cut the spice in the jalapeño.

1 small jalapeño chile, seeded and finely chopped
Make sure and use latex gloves when you seed and chop a jalapeno pepper. You do not want seed juice in your eyes. Believe me. If you don’t like spice, start with 1/2 jalapeno – you can always add more if you want more kick.

1/2 cup chopped cilantro

2 Tablespoons lime juice (use fresh)

1 Tablespoon agave nectar
I used honey. 

2 tsp. toasted sesame oil
This has a very strong flavor, don’t overdo it 

1 tsp. low-sodium tamari

1/2 cup toasted almonds, chopped


1.) Combine bok choy, carrot, cabbage mango, jalapeño and cilantro in a large bowl.

2.) Add lime juice, agave, sesame oil and tamari. Toss to combine.

3.) Garnish with smoked or toasted almonds

Add chicken if you want a more substantial meal.

Source: This recipe was adapted from the January/February 2013 issue of Vegetarian Times.

This salad recipe is part of our Soup and Salad recipe series!   You might also like:

July 14, 2014

Cabbage and Ramen Asian Salad recipe

Cabbage Ramen Asian Salad Recipe slawCheck out this salad on my Salad Pinterest board

I’ve been meaning to make this recipe for awhile and it was so insanely easy I’m wondering why I haven’t done it sooner! This cabbage and ramen asian salad seems to be a popular salad for potlucks – as that’s pretty much the only place I’ve ever eaten it. But after making it I could see how it would be a great side salad to go with grilled chicken or chicken barbecue sandwiches.


1 large green cabbage – shredded into small pieces

6-8 scallions – diced thinly

1/4 Cup Mirin (found with Asian foods)

1/4 Cup rice vinegar

2 Tablespoons sugar

2 teaspoons salt

1/2 Teaspoon pepper

1/8 Cup Sesame oil 

1/4 Cup vegetable oil (I used canola oil)

1/4 Cup Toasted Sesame seeds

1/4 Cup Black Sesame seeds

2 packages instant ramen noodles – crushed
I found the easiest way to crush these, without making a mess, is to leave inside package and hit with bottle side of large spoon. Be careful not to split the bag. Discard seasoning packet.

Optional toppings/additional ingredients – Slivered almonds, sunflower seeds, shredded carrots


1.) In a big bowl mix together the sliced cabbage and scallions

2.) In another bowl, mix together the mirin, rice vinegar, sugar, salt, pepper and oils. Whisk well.

3.) Pour over cabbage and slaw. Sprinkle with sesame seeds and ramen noodles.

4.) Serve immediately.

If making ahead for a potluck or event, keep cabbage, dressing and ramen noodles all separate until right before serving.


I know there are MANY variations to this cabbage ramen salad – if you make this with a different recipe – leave a comment and let me know! 

This recipe was adapted from the Hawaiian-Style Sesame Cabbage Salad from Saveur


You might also like this Winter Bok Choy Slaw

June 8, 2014

Strawberry Salad and Dessert Recipes

Strawberry-Salad-Dessert-RecipesLooking for more salad or dessert recipes?
Check out my Pinterest Salad board or Pinterest Dessert board

Strawberry Salad and Dessert Recipes

It’s strawberry season and what better way to celebrate this delicious berry but with a round-up of Strawberry Salad and Strawberry dessert recipes! This list includes 20 strawberry salad and dessert recipes, plus 5 BONUS recipes from Queen Bee Coupons!

Strawberry Salads

Warm Strawberry Spinach Salad  from I Heart NapTime on Your HomeBased Mom

Strawberry Bacon Salad from Lil’ Luna

Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing from Skinny Taste

Strawberry Spinach Salad with Honey Poppyseed Dressing from Lets Dish

Strawberry, Pistachio, Feta Cheese & Basil Salad from Cookin’ Canuck

Chicken Strawberry Salad with Avocado Poppy Seed Dressing from Garnish with Lemon

Strawberry Feta Salad from I Thee Cook

Quick and Easy Strawberry Chicken Salad from HoneyBear Lane

Summer Berry Spinach Salad from Foodiecrush

Strawberry Ricotta Salad from Little Leopard Book

Strawberry Desserts

Strawberry Pound Cake with Strawberry Glaze from Happy Food, Healthy Life

Strawberries & Cream Bars from Mandy’s Recipes Box

Strawberry Shortcake Cookies from Baked Perfection

Strawberry Salsa from Six Sister’s Stuff

Chocolate-Covered Strawberry Pudding Cups from Julie’s Eats and Treats

Strawberry Shortcake Cookies & Ice Cream Sandwiches from Buns In My Oven

Strawberry Cream Cheese Tart from I Heart Eating

No-Churn Strawberry Fudge-Swirl Ice Cream from Just Putzing Around The Kitchen

White Chocolate Strawberry Mini Cheesecake from Eazy Peazy Mealz

Strawberry Frozen Yogurt from Simply Recipes

Plus FIVE bonus strawberry recipes from Queen Bee Coupons! 


Strawberry Rhubarb Crisp Recipe (one of my favorites!)


Quinoa, Arugula, Strawberry, Goat Cheese, Pine Nut salad 


How to dehydrate strawberries


Grilled strawberries with balsamic vinegar and sugar recipe 


Banana, strawberry, blueberry smoothie recipe

What are your favorite strawberry salads? What about your favorite strawberry desserts? Leave a comment let me know! 

Send this to a friend