Mexican Corn Quinoa Salad

Last week, I had a Mexican themed dinner and made the most delicious corn quinoa salad! It was cheese-less, oil-less, but full of flavor, spunk, color, and taste. You must make it — even if you don’t like quinoa or corn, make it! (I served it along with a green salad, kale-chicken enchiladas, and salsa….yum!)


When I cook, I am a mess. But then I clean up. And hello tequila in the background. You must serve tequila when eating Mexican food.

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Quinoa Granola

Since I love granola, quinoa, and making granola, I thought trying out a recipe for quinoa granola would be a no-brainer. If you have been out of the health loop in the past several years, quinoa is considered to be a super food and one of the most healthy ingredients out there. It is protein packed, full of fiber, rich in magnesium, high in iron, and is overall magical. I first read a recipe for quinoa granola in Gwyneth Paltrow’s cookbook, but it took me months to find “quinoa flakes.” Once I found them, I was ready to go. And let me tell you…. quinoa granola is heavenly, light, sweet, crunchy and perfection.



Quinoa Flakes!

Quinoa Flakes!

* 1/2 cup of Extra Virgin Olive Oil

* 1/2 cup of maple syrup

* 3 cups of quinoa flakes

* 1 cup of shredded coconut

* 1/2 cup of sliced almonds

* sea salt

* 1/2 cup of chopped dates


* Preheat oven to 400 degrees

* In a bowl, whisk together the olive oil and the maple syrup.

I do not recommend linking the whisk / spoon after this combination.

I do not recommend licking the whisk / spoon after this combination.

* Then, add the quinoa flakes and mix, followed by the coconut and almonds.

Kinda like cookie dough?

Kinda like cookie dough?

* On a parchment paper lined pan, spread the mixture out evenly. Place in the oven for 20-25 minutes, stirring occasionally and checking to make sure it is not burned.

Lined up evenly.

Lined up evenly.

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