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THE WEEKLY DISH with Mindie Adamos

Welcome to the “The Weekly Dish with MINDIE ADAMOS” I’m excited to have you join me! My family and I welcome you into our kitchen where I will show you how to whip up delicious, organic, vegetarian, vegan and pescetarian dishes in about 20 minutes or less, using quality ingredients and with modern flare!  All of this is to ultimately teach you intuitive cooking with guides vs. stuffy and exhaustive recipes! My ingredient guide offers flexibility and use of your own intuition. Trying something new and tasting along the cooking process will benefit your overall cooking experience!
xoxo Mindie
*all ingredients are organic, natural, high quality, local and specifically chosen for the benefits of eco-friendly and wellness benefits.
Mexican Quinoa Salad
Flour Tortilla (Organic )
Avocado or Guacamole
3 Cups Quinoa
1 Can or about 2 Cups Pinto Beans
1 Cup Red Onions (Diced)
1 Cup Sliced Strawberries
1 Cup Corn (Frozen used here)
1/3 Cup Rice Wine Vinegar
Long Drizzle – Extra Virgin Olive Oil
Himalayan Salt n Pepper
Cumin and Coriander to Taste
Cooking Time
Pre make Quinoa in rice cooker or stove stop
Mix all ingredients together (Served hot or cold)
Add other Mexican flavors such as chucks of avocado, shredded cabbage, chilies (spice), red tomatoes, and top with salsa
© The Weekly Dish with MINDIE ADAMOS

 WANT TO CHECK OUT MORE OF MINDIE? visit her website and instagram

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