Episode 2 Mexican Inspired!

Quinoa Vegetable Pilaf + Mexican Salad with Cilantro/Lime Dressing

Quinoa Vegetable Pilaf Ingredients              

Quinoa Vegetable Pilaf Instructions

1.    Rinse the quinoa and drain the water. Set it aside.

2.   In a hot pan, add olive oil and let heat nicely.

3.   Add in the onions, green peppers and garlic and sauté gently, about 2 minutes.

4.   Add in the taco seasoning and continue to sauté gently, about 2 minutes.

5.   Add in the rinsed quinoa and coat nicely with vegetables.

6.   Add in vegetable stock. Bring to a boil, and then reduce to a simmer. Put a lid on the pot to keep the quinoa cooking nicely.

7.   After 15 minutes, take a large fork and gently move through the quinoa to fluff it. If it does not seem cooked, check the amount of stock, and if necessary, add in water a tablespoon at a time to make sure it doesn’t get “soggy”!

8.   Within 10 minutes it should be done.

9.    Salt to taste, and then add in chopped cilantro. Serve with the salad.

Cilantro Lime Dressing Ingredients

Cilantro Lime Dressing Instructions

1.      In a spice grinder or pestle mortar, grind the cumin and coriander into powder. Alternately, you can use the powdered form if you have it.

2.      On the stove, heat a small pot and add in the olive oil. Add in the garlic, cumin and coriander powders, sugar and salt. Wait until it boils and then turn the stove off. Set it aside to cool very nicely. It must be cooled well before grinding in the remaining ingredients.

3.      In a small chopper, add in the cilantro leaves and chop nicely.  Add in the lime juice and pulse gently. Add in the heated mixture from the stove that has now cooled. Mix it nicely to blend all the ingredients. It will create a suspension – and will naturally separate again if left to stand. Pulse nicely with the red chili powder and pour directly into the salad.

4.      Toss the salad nicely once this mixture has been added in.

Mexican Salad Ingredients

Mexican Salad Instructions

1.      Take the red pepper and cut into long strips.

2.      In a hot pan, add the olive oil until starts to smoke. Turn the heat down to medium, and add in the red peppers. Cook until slightly blackened. Set aside to cool nicely.

3.      In a salad bowl, add all the ingredients. Add the red pepper only when it has cooled nicely.

4.      Add the cilantro lime dressing and toss nicely.

5.      Serve with the quinoa vegetable pilaf and prepare to be worshipped!

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