*Quinoa and Black Bean Chili*

Perfect for a Meatless Monday dinner!

I whipped this quick pot of deliciousness last night and made a whole lot extra quinoa so that I can make a few fast dinners this week.
Quinoa is extremely versatile so dinners don't seem redundant! Make sure to always use organic and GMO-Free ingredients whenever possible...

Quinoa and Black Bean Chili Recipe:

1 Tbs. grapeseed or coconut oil

1-2  Lg. Onion-chopped
1-2  red or orange bell peppers-chopped or (1 bag frozen pepper mix)
1 jalapeno pepper- chopped
3  garlic cloves-chopped
2 cans-Black Beans (rinsed and drained)
1-1/2 C. frozen corn
2 Lg. (28 oz.) cans diced tomatoes

1 can- Pitted black olives (chopped slightly)

2 Tbs. cumin

2 tsp. oregano

2 Tbs. onion powder

3 tbs. chili powder

1/4 C. Cilantro-chopped

4 Cups cooked quinoa

In a seperate pot cook quinoa per directions.
While quinoa is cooking 15-20 minutes, in a large pot saute onions, garlic, and peppers until soft then add remaining ingredients except for quinoa. Bring the pot to a boil and simmer for about 15 min.

Add the cooked quinoa, mix and serve

Tip~ Garnish with fresh chopped cilantro

<3 Green Smoothies Mom

SIMPLY AWESOME POTATO SALAD

                            Looking for a Great Potato Salad  recipe?

SIMPLY AWESOME POTATO SALAD

5 Lbs. red or new potatoes- chopped, boiled, and cooled

1 cup celery -chopped

1/2 red onion-chopped or 4 green onions

1 red bell pepper
1/4 C dill-chopped

1/2 C veganaise or mayo

2 Tbs. Dijon mustard

2-3 Tbs. sushi or rice wine vinegar

Salt & Pepper

Toss all of the chopped veggies and and dill with the potatoes and mix the the mayo, Dijon mustard and vinegar together and pour over potatoes. stir and refrigerate for a few hours.

Tip- I like to use veganaise over regular mayo for hot summer BBQ's because there is no egg and tolerates heat better.

 

<3 Green Smoothies Mom