Southwestern Cilantro-Lime Corn Salad Served with Quinoa
Life is like being on a seesaw: constantly moving, changing, striving for balance, and hopefully smiling the whole time it’s happening. There is that moment where the person on the other side of the seesaw is on the same level with you, but usually it’s just for an instant and it can be hard to maintain it.
At times, I feel like I have trouble balancing all of the different parts of my life. There are so many things I’m interested in, that at times I feel like I’m pulled in so many directions. Not to mention, being preoccupied with work and feeling the stresses of everyday life. It almost feels like a wave is crashing down on me, during those times where I’m going full speed, trying to do it all, but not doing much successfully. As Publius Syrus once said, “He who chases two hares will catch neither.” I find this quote very applicable to my life.
Sometimes I need to remind myself that I need to make time for the things that are the most important: spending time with loved ones, exercising, and enjoying some of my other passions (especially cooking, eating, and reading). There isn’t enough time in life (or each day) to waste and you won’t have to waste any if you choose to make this salad dish for dinner as it’s a 15 minute meal.
Southwestern Cilantro-Lime Corn Salad with Cumin Quinoa:
Ingredients for the cilantro-lime corn salad:
1 can of black beans, rinsed thoroughly
1 cup of organic sweet corn, (I used frozen corn)
1 tomato, diced
1 jalapeno, diced
1/2 an avocado, halved and diced
1 tbsp of fresh cilantro, sliced finely
1 garlic clove, minced
1 lime, juiced
2 tsp of extra virgin olive oil
1/4 tsp of salt, freshly ground pepper, and garlic powder
Ingredients for the cumin-spiced quinoa:
1 cup of quinoa, rinsed
1-2 tsp of extra virgin olive oil
1/2 tsp of cumin
1/4 tsp of sea salt, freshly ground pepper, and garlic powder
1- After rinsing the beans add them to a small pot with the corn and heat over low heat until the mixture is warm (and the corn is thawed). Remove from the heat and add to the serving bowl of your choice. Also add in the rest of the ingredients at this time. Stir well and chill in the refrigerator until you are ready to serve.
2- To make the quinoa, add the rinsed quinoa to a pot with 2 cups of water. Bring to a boil over medium heat and then reduce the heat to medium-low once it begins to boil. After about 12 minutes of simmering, the quinoa should be soft and all of the water should be absorbed. Remove from the heat and add the rest of the ingredients. Stir well and serve the corn salad on top of the quinoa or mix the two together. Either way will be a delicious meal.
Feel free to post any quick-cooking recipes below. I’m always looking for tasty weeknight-friendly meals.