If I can find a healthy recipe with quinoa in it, I’m all over it. Especially if it’s vegan – or if I can make it vegan.
I didn’t realize until I started mixing all the ingredients together that this dish had a Southwestern flair to it…black beans, corn, tomatoes, jalapenos, cilantro, onions, garlic….oh yes. And don’t forget – healthy quinoa!
Underneath all the gooey and stringy vegan cheese is a fiesta of colors. Red, green, white, black and yellow…and they are all good for you!
Being that I actually prefer a raw meal over a cooked one, I couldn’t resist nibbling on the mixture before putting the cheese on it. And why not? It was all fresh vegetables.
Tip #1: Corn is the #1 GMO crop being produced today. Please make sure the corn you use is ORGANIC to avoid GMO’s.
Tip #2: Make sure you use fresh diced tomatoes as opposed to canned tomatoes. The acid in the tomatoes breaks down the BPA lining in the cans. Not good…google it.