Last Updated on April 14, 2026 by Carrie Korem, FNTP
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.
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!
Serves: Serves 8 as a side dish
Mexican Quinoa Salad
Save RecipeIngredients
- 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.
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