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I made a new recipe on Wednesday, Ensalada de Quinoa, that landed in my in-box a couple of weeks ago from Bob's Red Mill:
https://www.bobsredmill.com/recipes/how-to-make/ensalada-de-quinoaI've wanted to try quinoa, although I've been wary because of all the hype, and it can be expensive. I was fortunate to find the Pereg brand at T.J. Maxx. I discovered the quinoa is easy to cook. The recipe specifies fresh or frozen corn and lima beans, but it did not say whether they should be cooked. I elected to use frozen and to microwave, then cool. I used feta cheese, as it is easily available, and I deleted the salt, since cheese has plenty. I also deleted the cilantro. I do not have white wine vinegar, so I used white vinegar. 1 Tbs. of the lime juice came from one of the limes from my tree, which had come off when my husband was re-arranging it; the other was my last store bought lime. I made the salad early in the day and refrigerated it.
I had it as my entrée, while my husband finished the last of the Dilled Chicken and Rice, although he tasted it and pronounced it good, which means I can use it as an entrée later in the week. We also had steamed green beans and sliced tomato.
It's a gluten-free recipe, and while I do not need to give up gluten, it's nice to have one in my repertoire, as one of my nieces cannot tolerate gluten. It's also vegetarian, although not vegan.
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