Mexican Lentil and Bean Stew

Servings: 4

1 tbsp olive oil

1/2 onion, chopped

salt and pepper

3 cloves garlic, minced

1/2 cup long grain brown rice

1/2 cup green lentils

2 cups water (or chicken or vegetable stock)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp red pepper flakes

1 can black beans, rinsed and drained

3/4 cup diced tomatoes (canned or fresh)

1/2 zucchini, small dice

1/2 cup frozen corn, defrosted

1/2 cup salsa

juice of 1 lime

optional garnishes: shredded cheese, chopped cilantro, avocado, sour cream

1. In a large pot, heat the oil over medium heat. Add onion and season with salt and pepper. Cook for 5 minutes until beginning to soften.

2. Add garlic and cook for 1 more minute.

3. Add in the brown rice, lentils, and water (or stock). Bring to a boil, then reduce heat to simmer. Cook for about 35 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.

4. Add the spices and the remaining ingredients. Increase heat to medium-high and cook for 5 to 10 more minutes until vegetables are tender and everything is heated though.

5. Add lime juice, and garnish with any of the optional garnishes.

https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/

Tomato Green Olive Salsa

Yield: 1/2 cup

1/4 cup roma tomato, seeded and chopped

2 tbsp green olives, pitted and chopped

2 tbsp capers

1 tbsp green onion, chopped

2 tbsp olive oil

1 tbsp basil, chopped

1 tbsp dill, chopped

1 tbsp lemon juice

salt and pepper, to taste

1. In a bowl, combine all ingredients together.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Pineapple Mint Salsa

Yield: 2 cups

1/2 pineapple, cut into 1/2-inch chunks

1 bunch radishes, cut into 1/2-inch chunks

1 cucumber, cut into 1/2-inch chunks

1 avocado, cut into 1/2-inch chunks

1 bunch green onions, finely chopped

6 mint leaves, finely chopped

1 clove garlic, minced

juice of 1/2 lemon

1/2 tsp ground ginger

salt and pepper

1. In a medium bowl, combine all ingredients. Stir gently to combine.

https://autoimmunewellness.com/grilled-chicken-thighs-pineapple-mint-salsa/

Strawberry Mango Avocado Salsa

Yield: 3 cups

1 cup strawberries, diced 

1 cup mango, diced

1 avocado, diced

1 jalapeno, seeded and finely diced

2 tbsp shallot, finely diced

3 tbsp cilantro, chopped

zest and juice of 1 lime

1/4 tsp salt

1/4 tsp black pepper

1. Place all ingredients in a medium bowl and mix to combine.

https://www.ambitiouskitchen.com/avocado-strawberry-mango-salsa/

Salsa Verde

Yield: 1/2 cup

1/2 cup flat leaf parsley

1/2 cup cilantro

1/2 cup dill

1/4 cup basil

2 tbsp capers

1 tbsp lemon juice

1 clove garlic, minced

1/2 cup olive oil

salt, to taste, if needed

1. Put all the ingredients, except the salt, into a blender and blend till smooth.

2. Taste and add salt if necessary (probably not needed).


https://autoimmunewellness.com/roasted-vegetables-with-a-salsa-verde/

Mango Salsa

Yield: 2 cups

1 mango, diced
1 avocado, chopped
1 shallot, finely diced
3 tbsp cilantro, chopped
zest and juice of 1 lime
1 tbsp olive oil
salt and pepper

1. In a large bowl, stir together all ingredients until combined.

Fire-Roasted Tomato Salsa

Yield: 1 cup

1 can fire-roasted tomatoes
1 serrano or jalapeno pepper, deseeded and chopped
1/2 cup onion, chopped (white, red, or green, or a combination)
1 clove garlic, sliced
1 cup cilantro
juice of 1 lime
1 tsp maple syrup
1 tsp cumin
salt and pepper

1. Add all ingredients to a food processor or blender and pulse to mix. The salsa should be well-blended but still slightly chunky.
2. Store leftovers in a well-sealed containers in the refrigerator for up to 1 week or in the freezer for up to 1 month.


https://minimalistbaker.com/easy-red-salsa/

Mexican Quinoa Salad Cups

Yield: 4 servings

1 cup quinoa (or rice)

2 cups water (or vegetable stock)
1 tbsp olive oil
1 lb ground turkey

1 can black beans, drained and rinsed

1 cup whole kernel corn

1/2 cup salsa, plus more for serving

1 tbsp nutritional yeast 

1 tbsp cumin powder

2 tsp chili powder

2 tsp garlic powder
salt and pepper
zest and juice of 1 lime
1/4 cup cilantro, chopped
lettuce for cups, separated

1. In a medium pot, add quinoa and water and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, until all liquid is absorbed and quinoa is fluffy. Remove from heat.
2. Meanwhile, in a pan, heat olive oil over medium-high heat. Once hot, add turkey and saute until cooked through. Remove from heat.

3. Add cooked quinoa and turkey to a large mixing bowl and add remaining ingredients. Stir to combine.
4. Serve in individual lettuce cups with more salsa and avocado cilantro dressing. Can also be used as a stuffing for peppers.
5. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.


https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

Quinoa Taco "Meat"

Yield: 2-4 servings

1 cup tri-color, white, or red quinoa
2 cups water
1/2 cup salsa (slightly chunky is best)
1 tbsp nutritional yeast
2 tsp ground cumin
2 tsp ground chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Add quinoa and water to a medium pot. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let cool for 15 minutes.
3. In a large bowl, combine remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine.
4. Spread mixture onto prepared baking sheet. Bake for 25 to 35 minutes, stirring every 10 minutes. The quinoa is done when it is fragrant and golden brown. Be careful not to burn.
5. Store leftovers in the refrigerator up to 4 to 5 days. Reheat in the microwave, in a 350F oven, or in a skillet on the stovetop.


http://minimalistbaker.com/quinoa-taco-meat/

Chipotle Red Salsa

Yield: 2 1/2 cups

1 tbsp coconut oil

1/2 onion, diced

3 cloves garlic, minced

2 carrots, diced

1 orange bell pepper, diced

1 small can diced tomatoes

1/2 tsp cumin

1/2 tsp chili powder

salt and pepper, to taste

1 chipotle pepper in adobo sauce

1/3 cup vegetable stock (or water)

1-2 tbsp maple syrup

1 lime, juiced

1. Melt coconut oil in a large skillet over medium heat.

2. Add onion, garlic, carrot, and bell pepper. Cook for about 10 minutes, stirring occasionally, until carrots are starting to soften.

3. Add tomatoes, cumin, chili powder, and salt and pepper. Stir, reduce heat to low, and simmer for another 5-10 minutes, stirring occasionally.

4. Transfer mixture to a food processor or high speed blender. Add chipotle pepper, vegetable stock, maple syrup, and lime juice. Blend until creamy and smooth. Taste and adjust seasonings as needed.

5. Serve warm, at room temperature, or refrigerated. Keeps in the fridge for at least 7-10 days.

http://minimalistbaker.com/chipotle-red-salsa/