Quinoa, can you pronounce it? I couldn’t, but its become part of our diet so I figured it would be good idea to pronounce it correctly when the boys asked what was on their plate, KEEn-wha is how it sounds.

What is Quinoa? It looks like a pasta, but it’s a seed and is related to spinach, chard and beets.

Quinoa is a complete protein, which means that it contains all the amino acids necessary for our nutritional needs. Complete proteins are rare in the plant world, making quinoa an excellent food for vegetarians and vegans, or for anyone looking for healthy protein source. It’s also high in iron and calcium, and is a good source of manganese, magnesium and copper, as well as fiber.

If you are looking for a delicious and healthy side to serve with fish or chicken, this is your dish, a superfood bonanza, loaded with uber healthy goodness. I preferred it as a salad by itself and I served it with sweet potato tortilla chips that I am addicted too.

Have you tried the Food Should Taste Good Tortilla Chips yet? If not, you must, must, must try these! They are Gluten free and so darn yummy. When you are craving a chip, reach for these! I have tried several of their flavors, but right now the Sweet Potato Tortilla Chips are my favorite and with this Quinoa dish they were a marriage made in heaven. They tasted great and I kept the whole dish Gluten Free. Check out the bottom of this post for a free giveaway.

From: Emily Malone at Daily Garnish

Ingredients (4 servings)

1 cup dry quinoa, rinsed
2 tbsp coconut oil, divided
1 large white onion, diced
1 cup dried mushrooms, reconstitute in hot water and dice
1 can black beans, rinsed and drained
1 cup tomatoes, diced
2 small avocados, peeled and diced
2 tbsp lime juice (or more to taste)
salt to taste

Instructions

Start by cooking quinoa on the stove-top. Add 1 cup dry quinoa (rinsed) to 1 3/4 cups of water, cover and simmer for 20 minutes or until cooked. When finished add 1 tbsp coconut oil to the quinoa pot for extra flavor and nutrition.

Meanwhile, dice the onions and mushrooms and cook over medium heat until lightly browned, and all moisture has cooked out of the mushrooms.

Once the quinoa has finished cooking, add fluffed quinoa and black beans to the pan with mushrooms and onions, and stir to combine and heat through.

Add 2 tbsp lime juice (or more to taste), and reduce heat to low.

Stir in sliced cherry or grape tomatoes and avocado, and season to taste with salt.

Serve with Tortilla Chips and a dollop of sour cream or Greek yogurt

FREE GIVEAWAY! What’s up for grabs?

A care package from Food Should Taste Good filled with an assortment of their top flavors.

All of chip varieties are free of cholesterol, preservatives and trans fat. They are also certified Kosher and Gluten Free, lower in sodium, and are a good source of dietary fiber. They currently have over 23 flavors consisting of our tortilla chip line as well as a NEW line of Kettle Cooked Sweet Potato Chips with 4 classic flavors: Original, Barbeque, Salt & Pepper, and Salt & Vinegar.

To get your package of chips you must:

1. Subscribe via email to A Healthy Life For Me for 1 entry. Leave a separate comment letting me know you did so. If you are already a member leave a comment.

2. Like A Healthy Life for Me on Facebook for 1 entry. Leave a separate comment letting me know you did so.

RULES: This giveaway opens Monday, October 8th at 4 am EST and will close Monday, October 22nd at 11:59 p.m. EST. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). Winner will be chosen randomly and contacted via email. If winner doesn’t respond in 48 hours, a new winner will be chosen. Good luck!

Disclosure: This giveaway is provided by Food Should Taste Good, but my opinions are completely my own.

Mexican Quinoa Salad and Free Giveaway

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 4

Ingredients

Ingredients (4 servings)
1 cup dry quinoa, rinsed
2 tbsp coconut oil, divided
1 large white onion, diced
1 cup dried mushrooms, reconstitute in hot water and dice
1 can black beans, rinsed and drained
1 cup tomatoes, diced
2 small avocados, peeled and diced
2 tbsp lime juice (or more to taste)
salt to taste

Instructions

Start by cooking quinoa on the stove-top. Add 1 cup dry quinoa (rinsed) to 1¾ cups of water, cover and simmer for 20 minutes or until cooked.
When finished add 1 tbsp coconut oil to the quinoa pot for extra flavor and nutrition.
Meanwhile, dice the onions and mushrooms and cook over medium heat until lightly browned, and all moisture has cooked out of the mushrooms.
Once the quinoa has finished cooking, add fluffed quinoa and black beans to the pan with mushrooms and onions, and stir to combine and heat through.
Add 2 tbsp lime juice (or more to taste), and reduce heat to low.
Stir in sliced cherry or grape tomatoes and avocado, and season to taste with salt.
Serve with Tortilla Chips and a dollop of sour cream or Greek yogurt