WHO IS VIA
May 1, 2017
Cinco De Mayo is one of my favorite days to celebrate all things Mexican!
I cook this cuisine on a regular basis whether it be for a cooking class, while being a personal chef in someone's home or when throwing my own event for friends and family.
Some of my favorite Mexican dishes to make include Turkey Chili, Chili Stuffed Peppers, Blue corn Taco's and my recently created Cilantro Corn Salsa w/ Quinoa and diced veggies.
This dish is great for Summer entertaining or to bring to your next Potluck Picnic. The best part is, it's super easy to make and super flavorful!
It just so happens to be on the menu for my up-coming event Healthy Picnic & BBQ Eats
I hope you enjoy this recipe as much as I do!
And when you make it, please share via my social links with a # or an @.
Via's Cilantro Corn Salsa w/ Quinoa & Veggies
2 cups organic corn, cooked (about 4 cobs or 1 can)
1 whole cucumber, diced
½ yellow pepper, diced
½ orange pepper, diced
½ cup fresh cilantro leaves
3-4 sprays Simply Beyond Cilantro
3 light sprays Simply Beyond Garlic
¼ red onion, diced
1 fresh lime, juiced
1/4 tsp Sea salt
Mix all the ingredients together in a large platter or bowl
1 ½ cups quinoa
3 cups water
1 tbl sp chicken or vegetable boullion
Add quinoa and boullion
Stir then bring back to a boil
Reduce heat to simmer, and cover
Cook 15-20 minutes
Remove from heat and add to corn salsa
Place in the fridge to let the flavors mix for about 1 hour before serving
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