Posts Tagged ‘salsa’

Mango Salsa

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Mango season is upon us! It seems like there is such a short window for this juicy and delicious fruit and I want to make the most of it. I am on a big mango kick this year and I’m buying them by the case! This sweet salsa is tasty with tortillas or even on its own – fresh off the spoon!

1-2 ripe mango, diced
3 vine ripened tomatoes, diced
1/2 red onion, diced
Handful cilantro, chopped
1 tbsp fresh lime juice
1 tsp salt, or to taste

Chop all ingredients and combine in a bowl.

Let sit at room temperature before serving.

0 weight watchers points plus per serving!

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Mexican Quinoa Bake

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Mexican food is full of fresh ingredients and flavours. I love how there are tons of possibilities for vegetarian cooking. Not only is this recipe delicious, it is also high in protein and fibre. I first tried out a similar recipe in one of my favourite cookbooks, Quinoa 365 by Patricia Green and Carolyn Hemming. This is my version.

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Salsa
1/2 medium red onion, diced
3 medium vine ripened tomatoes, seeded and diced
1/2 cup fresh cilantro, chopped
2 tsp fresh lime juice
1 tsp salt

1 cup uncooked quinoa
I- 540 mL can black beans, rinsed
1 cup corn kernels (fresh if in season or frozen)

Seasoning
1 tsp chipotle chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried oregano

Fresh Veggies
I medium zucchini, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
I medium green jalapeño, seeds removed, finely chopped

I cup jalapeño jack cheese, grated

Start by mixing all of the salsa ingredients together in a bowl. Set aside; allow flavours to mix while preparing the other ingredients.

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Preheat the oven to 350 F and grease a 9 x 13 casserole dish.

In a medium sized saucepan, bring 2 cups of water and 1 cup of quinoa to a boil. Cover and turn heat to low. Cook for 10-12 minutes until all of the water is absorbed. Fluff with a fork.

While quinoa is cooking, start chopping the veggies. Combine all vegetables together in the bottom of the casserole dish and spread evenly.

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Once quinoa is cooked, add the black beans, corn and spices to the saucepan. Stir until mixed thoroughly.

Place the quinoa mixture evenly over the vegetables in the casserole dish.

Spread fresh salsa over top of quinoa mixture. Top with grated cheese.

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Bake for 25- 30 minutes until cheese is melted. Serve immediately and top with your choices of cilantro, salsa, tortilla chips, freshly squeezed lime juice or sour cream.

Cut into 12 pieces – 3 weight watchers points plus per piece (without additional garnishes)

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