Wednesday, August 6, 2014

Mango, Avocado, Tomato Chicken Quinoa Salad

I don't know about you but I am always on the lookout for a new salad to try. I troll Pinterest quite frequently looking for food for the blog and to try at home. I found this salad in the dead of winter and tucked it away for a summers day. I added, of course, my own variations and twists. 
The one ingredient, quinoa,  I am sure most people have not come much in contact. I, myself, was introduced to quinoa a few years back. My best friend and her family are always on the search for healthier and more natural ingredients to use in cooking. Quinoa is a naturally gluten free grain found mostly in Africa. It is akin to oatmeal and grits in that you can add anything, savory or sweet, with it and it is delicious. There are several varieties, or colors, of quinoa: white, red and brown. It is cooked like rice; boiled and simmered until the liquid has absorbed. The only thing I have found disconcerting and had to get use to seeing is the little sprouts that appear when the quinoa is fully cooked. Other than that little quirk, quinoa is a great protein packed, gluten free alternative to rice, pasta or potatoes. 
I hope you enjoy this salad as much as we do. Happy Eating!

Mango, Avocado, Tomato, Chicken Quinoa Salad

  • 1 medium mango, diced
  • 1 large avocado, diced
  • 1 large beef tomato, diced
  • 1 Tbsp diced green chilles
  • 1/2 cup black beans, rinsed and drained
  • 2/3 cup cooked red quinoa
  • 1/4 cup crushed pineapples
  • 2 boneless, skinless chicken breast, cooked and diced
  • 2 Tbsp lime juice
  • 1 Tbsp olive oil
  • 1 green onion, cut
  1. Place all ingredients in a large bowl, mix well.
  2. May refrigerate before serving. 

Tuesday, August 5, 2014

Black bean burgers with tomato and avocado salsa

Lately, my husband and I have been on a Mexican food kick. I do believe that in a past life I was Mexican or Spanish. I am in love with this food. I could eat it day and night, everyday and not get tired of it. This new recipe is something that my husband and I have never tired before, even in a restaurant. I have seen many recipes and have had friends try black bean burgers before, but we have not been brave enough to try it yet. Until now...dum, dum, dum....Here are my personal thoughts on this recipe.
I have a texture issue with many foods. It took me years to eat Alfredo sauce because of the creamy texture. It also took me years to eat an avocado because of how creamy it it. I LOVE crunchy stuff and have never had an issue with the crunch, but when it comes to creamy...well, that's a whole other issue.
That being said, my husband loves this new twist on a burger. I, however, will have to try it again to come to a more positive conclusion. The salsa I could eat all day and night and not get tired of it. I hope you will enjoy this recipe as much as my husband and I are.

Black bean burgers with tomato avocado salsa

Black bean burger

  • 1 can black beans
  • 1 small can diced green chiles
  • 1 clove of garlic, chopped
  • 1 green onion
  • 1/2 diced red peppers
  • 1/2 Tbsp taco seasoning
  • lime juice from fresh lime
  • 1/2 cup gluten free bread crumbs
  1. In a large skillet, heat 2 Tbsp olive oil on medium heat.
  2. Place all ingredients in a food processor. Pulse until the ingredients just come together. You want the consistency of ground meat.
  3. Form the patties, it should make 4 medium size patties. Place in heated skillet.
  4. Cook each side around 5-7 minutes, a nice crust should form on the outside.
  5. Remove from the skillet and serve with corn tortillas and the tomato avocado salsa.

Tomato Avocado Salsa
  • 1 fresh medium size tomato, seeded and diced
  • 1 ripe avocado, diced
  • lime juice from fresh lime
  • salt and pepper to taste
  • 1  green onion
  • 1 tsp olive oil
  1. Place all ingredients in a medium size bowl.
  2. Mix and serve with the black bean burgers.