Chilaquiles with Pasilla Salsa and Hen-of-the-Woods Mushrooms
In Mexico, cooks serve this quick casserole of fried tortillas and salsa as a brunch dish with eggs. We omit the eggs and instead...
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Potato Chip Chilaquiles Recipe
Chilaquiles is a Mexican dish that uses leftover tortillas, crisped, as the base for a topping of a sauce, cheese, and eggs (or chicken). Just as a frittata uses up extra sautéed vegetables and yesterday’s pasta, or as fried rice makes... Read More
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Chilaquiles Divorciados Recipe
Chilaquiles are a staple in Guanajuato and everyone seems to have their favorite salsas for preparing it. This dish not only offers two distinct flavors from the use of two common Mexican sauces (Salsa Verde and ranchera) but makes for a festive...
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Green Chilaquiles Recipe
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Punchfork — The best Vegetarian recipes from top food sites: http://punchfork.com/top/vegetarian
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 Super healthy quinoa, corn, black beans, and cilantro combine to make a festive and easy-to-make side dish, appetizer, or crowd-pleasing party dish. Make sure to rinse the quinoa before using to remove the saponins. See all recipes for corn. Click here to see Healthy Recipes for Cinco de Mayo. INGREDIENTS - 1 cup quinoa
- 2 cups vegetable broth, chicken broth, or water
- 1/2 teaspoon sea salt
- 1 cup cooked corn kernels
- 1 cup cooked black beans
- 3 scallions, sliced
- 1 small bunch cilantro leaves, chopped
- 2 tablespoons olive oil
- Zest and juice of 1 lime
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
DIRECTIONS Combine the quinoa and broth (or water), and salt in a saucepan, and bring to a full boil over high heat. Reduce the heat to a simmer, cover with a lid, and cook until all of the broth or water is absorbed, about 15-20 minutes. (When done the grains will look almost clear.) Fluff with a fork and let stand until cool. Place the quinoa in a salad bowl, add the corn, black beans, scallions, cilantro, olive oil, lime zest and juice, and cumin. Season with salt and pepper, to taste. Toss to combine and serve. Recipe Details Adapted from " The Supernatural Kids Cookbook" by Nancy Mehagian (Huqua Press, 2011) Servings: 4 Cuisine: Mexican Special Designations: Low-fat, Kid-friendly, Healthy Read more: http://www.thedailymeal.com/mexiquinoa-salad#ixzz1wE150pdm
Shopping Tip:
Cilantro should have bright green leaves and intact stems; avoid bunches with limp or yellow leaves.
Cooking Tip:
Quinoa contains saponins, a bitter, naturally occurring compound that repels insects; make sure to give it a thorough rinse before using. View Recipe
Mexiquinoa Salad
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