Colorful Quinoa Bowls / Tacodillas / Garden Chowder Soup / Avocado Lemon Soba Noodles / Veggie Bake
Happy 4th of July weekend!
We have a great menu planned for next week, with two recipes that could be used for a cookout this weekend - the Colorful Quinoa Bowl and the Black Bean Dip used in our Tacodillas (recipe below!).
This Black Bean dip is a summer staple in our house, and can easily be called lunch it's so satisfying and energizing. Black beans have a unique combination of protein and fiber; keeping your blood sugar levels stable and energy steady.
But let's talk about cooking beans from scratch, instead of buying canned.
I used to be intimidated by cooking beans from scratch, until I realized it's the easiest thing ever. Put beans in a bowl with water and go to sleep. Then transfer to a pot with fresh water and turn on the heat. It just takes thinking ahead.
And it's worth the forethought; it's cheaper and healthier! Cooking your own beans allows you to control exactly what's in them, reduces your exposure to BPA from cans, and also benefits your digestive track. Beans soaked and cooked at home are often easier to digest (ahem, less gas:).
Black Bean Dip
2-4 - ears of corn, cut off the cob
2 large - juice tomatoes, diced
1 1/2 c. - black beans (or 1 can)
large handful - fresh cilantro, chopped
juice of 1-2 limes
1 t. - chili powder
1/2 t. - cumin
1/2 t. - sea salt
1 - avocado, diced
- Combine everything in a large bowl, except the avocado, and let sit for a few hours (if you can leave you hands off!) so the flavors combine.
- Add avocado just before serving.
- Eat with chips, or on tacos or quesadillas.
ps - you might also like this patriotic Mixed Berry Pie for the 4th of July!