Tag Archives: corn

Quick Lunch Series: One Pot Mexican Quinoa

This can be made for lunch or dinner. And it’s perfect for that office day meal!



1 cup frozen Latino blend vegetables–corn, black beans, onions and peppers
1/4 cup Quinoa
6-8 sliced heirloom tomatoes
1 jalapeno minced
1-2 garlic cloves minced
1/2 avocado
1 tsp olive oil
1 tsp cumin
1 tsp paprika
some chopped fresh cilantro

Add oil to a pan, add garlic and jalapeno and fry for 1 minute. Rinse and add Latino blend vegetables and fry lightly for 2-3 minutes. Rinse and add quinoa and mix well. Season with salt, cumin and paprika. Add 1/2 cup water and bring to a boil. Reduce flame and cook on medium low till cooked, adding water as needed.

Garnish with some cilantro, and serve warm topped with salsa, avocado, jalapeno and sour cream.

Quick Lunch Series: Southwestern Black Bean Salad

This is an old one… still tasty and extremely satisfying for an office day lunch.


1 can black beans drained, and rinsed
1 whole corn, peeled, steamed,and striped
1/2 red pepper chopped
1/2 yellow pepper chopped
1/4 cucumber chopped
1 tomato chopped
1/4 red onion chopped
1 jalapeno minced
1/2 bunch cilantro chopped
1/2 avocado chopped
juice of one lemon or as needed
salt, fresh ground pepper and cayenne pepper as needed

Toss everything together and enjoy chilled!

Simply, filling and enjoyable 🙂


Can’t get enough of Quinoa

Quinoa and Corn Salad

Another good one for that quick office lunch!


1.5 cups of Quinoa (any kind)
1 bag of frozen southwest blend (corn, black beans, onions and peppers)
15-20 sliced cherry tomatoes
1 cup thinly sliced spinach
1-2 tbsp finely chopped cilantro
1-2 tbsp olive oil
1-2 tbsp red wine vinegar (or lemon juice)
salt and pepper to taste
some paprika (optional)

Cook Quinoa as per directions and set aside. Meanwhile, rinse southwest blend vegetables and steam for 10-15 minutes.

Toss all ingredients and serve chilled. Makes 4-6 servings.

Roasted Butternut Squash and Grilled Corn Chowder

My slight variation of a soup from Chef Robin White from #SoupWeek.

1 small butternut squash, cubed
2 corn on the cob
1 small red bell pepper chopped
6-8 small yukon gold potatoes quatered
2-3 cloves garlic minced
2-3 tbsp olive oil
1/2 tsp cumin
1/2 tsp cayenne pepper
6 cups vegetable broth or plain water
salt and pepper to taste

Preheat oven to 400 degrees. Toss squash with t tbsp olive oil and salt and pepper. Transfer onto an aluminum sheet and roast for 20minutes. Heat the grill. Brush each corn cob with olive oil and salt and pepper and grill till light brown.

In a large pan heat the remaining oil, add onions, pepper, garlic and fry till lightly brown. Add the spices. Add the squash. Remove the corn from the husk and add. Cook for another minute. Add stock and continue cooking for another 20 minutes. Mash or puree half in a food processor. Return to the pan. Add the potatoes and continue cooking till the potatoes are tender.

Garnish with a dollop of cream and salted pumpkin seeds. Serve hot and enjoy!