National Food Bloggers Bake Sale and Mexican Quinoa Salad

The bake sale last weekend was a huge success! Our group in L.A. raised $2,456.50, and the total raised for Share Our Strength across the country was $16,500!!
My girls passed out fliers and yelled, “Bake Sale!” to the people passing by.
A few of the ladies: from left Jen, Rachael, Gabi, Jenny, Cathy, and me

It was a great time to work together for such a great cause. Thanks so much to Gaby for heading it up and making it such a huge success!

This week I’ve been working night-and-day finishing up the final edits of the manuscript. The designer sent a few drafts of the design with Helen’s photos laid in, and it’s absolutely gorgeous!  I can’t wait for you all to see (in September!).

I wish I had more time to write, but instead I’ll share a wonderful quinoa salad with you. This Mexican quinoa salad can be eaten as a side-dish, scooped and eaten with tortilla chips, or tossed with shredded chicken for a healthy meal.  Enjoy!

Mexican Quinoa Salad

Serving Size: Serves 8 as a side dish

Mexican Quinoa Salad

Ingredients

  • 1 tablespoon coconut oil

  • 1 1/2 cups quinoa

  • 1/2 cup cilantro, chopped

  • 2 tomatoes, chopped

  • 1 cup corn
, drained
  • 1 (15-ounce) can black beans
, drained and rinsed
  • 3 tablespoons lemon juice

  • 1 teaspoon sea salt

  • 1/4 cup olive oil

Instructions

Melt coconut oil in a large saucepan over medium heat. Add quinoa and saute 3-4 minutes until the quinoa just start to turn golden brown. Pour in 3 cups of water. Bring to a boil and then lower heat to simmer, cover, and cook for 20-25 minutes until quinoa is cooked. Cool to room temperature.

Pour quinoa in a large bowl and add cilantro, tomatoes, corn, black beans, lemon juice, sea salt, olive oil and stir to combine. Serve at room temperature.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!

9 Comments

  1. Sharon Nagel

    I made this salad last night and love it! We shared some with the neighbors who also asked for the recipe. :-) May I make one suggestion? In the recipe, it calls for a can of black beans and corn … could you specify whether to drain these items? I assumed you needed to and did, but for the recipe illiterate, it might be helpful to specify. Thanks, as always, for giving me such great items to make. Whenever I don’t know what to make, I just come to this site (often). Also, I am making the Twix bars this morning …. just need to add the chocolate layer. Can’t wait!

Leave a Comment

Your email address will not be published. Required fields are marked *