My latest mason jar salad for the series on my YouTube channel is a Mexican inspired quinoa and black bean salad. It’s got so much flavor with the peppers, cilantro, lime and more. The salad is vegetarian, yet still filling and hearty thanks to the black beans and quinoa which happens to be a complete protein!
You will need:
1 quart sized Mason jar
Red wine vinegar
1 red bell pepper, roughly chopped
Cooked black beans
Cilantro, roughly chopped
Whisk together 1 tbsp olive oil, 1/2 tbsp red wine vinegar, the juice of 1/2 lime, a dash of smoked paprika, oregano, and salt. Add to Mason jar first.
Add bell pepper. Next add 1/2 cup of cooked black beans.
Add 1 cup of quinoa which should be lightly salted.
Next add 2 tablespoons of roughly chopped cilantro followed by 2 to 3 tablespoons of fresh salsa.
Last, add 1/4 cup cubed avocado. You can add a dash of sea salt oregano and lime to add additional flavor before closing mason jar to store.
Happy Wednesday! Now that it’s officially spring – my absolute favorite season, I feel like it’s time to take advantage of all the fruits and veggies that are in season. I’m doing a mason jar salad series and I’ve already posted the first of the series on my channel. As you know, I posted video every Friday. Make sure you subscribe so you don’t miss the other recipes in the series! They’re totally yummy and nutritious!
I’ve been struggling to get to the bottom of some resurfacing inflammation issues with my stomach. I realized even more so on this journey that I will have to be intentional about what I put into my body…even in the moments when I’m starving and seemingly out of options. When I grocery shop, I get a mix of raw food, frozen food, and quick grab-and-go prepared food which is still healthy, but optimal for days when I’m either lazy or short on time.
For dinner I enjoyed medium roasted salsa, blue corn chips, lemony roasted asparagus, and balela, which is a Mediterranean chickpea and black bean salad from the grocery store. This was the most perfect and delicious meal for such a hot summer day!
Sometimes I eat a salad because I’m in the mood for something refreshing and light, and other times its because I had French toast for breakfast and I figure I could use a little balance. I always grab some type of green when I grocery shop. Something that is versatile like spinach or kale because I can use it raw or cooked. As with all of my recipes, you can add more accessories to make it more filling or creative!
1.5 cups shredded raw kale
1 tbsp extra virgin olive oil
1 tbsp Balsamic vinegar
1/2 cup black beans (canned preferred)
1 tbsp jalapeño minced
Mix the shredded kale in a bowl with olive oil, balsamic, 1 to 2 tbsp lemon juice, sea salt to taste, and 1/4 tsp of paprika. Once mixed well, top with 1/4 cup cubed avocado, and 1 tbsp jalapeño. Simple and delicious!
So, I never really get it right on Taco Tuesday. I’m usually craving Italian or Thai and it never occurs to me. I almost always have the ingredients to make tacos, though. Tortillas are a grocery list staple, and cheese goes with everything. The rest of the details are left to curiosity and chance. Today’s roasted tacos are nice hearty mixture that also comes with a nice crunch. I hope you like it as much as I did! Feel free to add a meat protein as well.
2 corn/artisan tortilla shells
1/2 cup cooked black beans
1/4 lemon wedge
1/4 cup shredded carrots
1 cup shredded kale
1/4 cup shredded cheese
Salsa or hot sauce
1/4 avocado (optional)
Preheat oven to 375 degrees. Place tortilla on a nonstick baking sheet. On one half of each tortilla, add 1/4 cup black beans, 1/8 cup shredded carrots, 1/2 cup kale, and 1/8 cup shredded cheese. Squeeze some juice over the veggie mixture and sprinkle a pinch of garlic powder and sea salt. Close taco and brush ousidelightly with olive oil. Bake for 10 to 12 minutes and serve.
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