Oh how my husband loves this salad. He has established it his favorite dinner and now I must have all the ingredients in the kitchen at all times, just in case... Well, it is delicious.
With a perfect combination of flavors, trust me, you will have happy taste buds.
Ingredients:
*Note: I always cook my quinoa in veg. broth & remember to rinse.
2 cups cooked quinoa
1 mango, peeled and diced
1 (15 oz) can black beans rinsed and drained
1 cup diced cucumber
1/4 cup chopped cilantro
2 tablespoons red wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1/4 teaspoon black pepper
Directions:
In a large bowl, combine quinoa, mango, black beans, cucumber, cilantro.
In a separate dish, whisk together red wine vinegar, olive oil, lime juice, and pepper until combined and toss into salad. Refrigerate for at least an hour.
Adapted from Mel's Kitchen Cafe
Ingredients:
12" pizza dough (I used this pizza dough recipe)
1/4 cup pesto
1/2 cucumber, slices
1/2 diced green bell pepper
1/2 roasted red pepper from jar, diced
1/2 cup baby arugula
1 tomato, slices
3/4 cup mozzarella
1/2 cup parmesan
Directions:
Preheat oven to 450.
Roll out your pizza dough, 12 inches across. Move dough over to your pizza pan. Spread out the pesto evenly, leave 1 inch space from the edge. Lay out cucumber slices across, then diced bell pepper, and roasted red pepper. Cover the veggies with the cheeses. Sprinkle the arugula out. Lay tomato slices on top. Roll your dough in to where the pesto starts to form the crust around the edges. Bake in oven for 10-12 minutes or until the crust and cheese is nicely browned.
Ingredients:
