Although I wouldn’t exactly say cooking is one of my favorite things to do, I’ve always spent a fair amount of time browsing various food blogs and recipe websites. Ever since we’ve adopted a 90% plant-based diet at our house, I’ve become especially obsessed with gathering all the vegetarian recipes I can get my hands on.
On another kind of unrelated note, people often ask me what kind of food we like to serve our margaritas and other cocktail recipes with. Last night while I was trying out a new recipe, and making sangria to go with it, I thought it might be fun to have a weekly blog post dedicated to sharing a great vegetarian recipe I’d discovered, and pair it w/one of our Drink Skinny recipes…hence the “Meatless Monday/Drink Skinny Pairing” title. This first one is light, SUPER easy to make, and is a great one to take along to a potluck–enjoy!
Southwest Quinoa & Bean Salad:*
1 1/2 cups cooked Quinoa
1 can black, kidney, or pinto beans
1 cup frozen corn kernals, thawed
1 med red bell pepper, diced
1/2 med ripe avacado, diced
1/8-1/4 cup lemon juice
1 Tbsp olive oil
1/2 tsp dried oregano
1/2 tsp ground cumin
2 Tbsp apple cider vinegar
1) Combine quinoa, beans, corn, & bell pepper in a bowl 2) Toss avacado w/lemon juice, then add to quinoa mixture w/remaining ingredients 3) Serve at once, or cover & refrigerate untill needed
*Pair this w/our original Drink Skinny margarita: 1 shot silver tequila, 4 oz Drink Skinny (original) Margarita Mix; serve in a salt rimmed glass over ice