Healthy with Jodi

Southwest Quinoa & Bean salad

    Vegan, Gluten Free

    Happily serves 10-12


    2 Cups Cauliflower Rice

    1 Cup Quinoa 

    1 Cup Black Beans

    1 Cup Pinto Beans

    1 Red Bell Pepper

    1 Orange Bell Pepper

    1 Yellow Bell Pepper

    2 Green Onion Stalks

    Handful Cilantro 

    2 Jalapeños

    2 Garlic Cloves or 1/2 TBSP minced Garlic

    1/4 Cup Avocado oil

    1/4 Cup Lime Juice

    1/2 Cup Jodi’s famous Salsa

    1/2 TBSP Sea Salt

    Cut Garlic and let sit.

    Cook/steam cauliflower rice about 7 mins.

    Rinse quinoa in a strainer.  Cook Quinoa according to desired texture. (I do a ratio of 1.5 cup water/broth to 1 cup quinoa, then cook at a slow simmer for about 15 mins)

    Cook beans in a pressure cooker or Rinse beans well if you are using a can. Drain water

    Wash veggies well. Chop or dice

    Combine all ingredients and stir well, chill and serve!