Sometimes the best lunches are born when you're cleaning out the pantry! I had less than half of a package left of a quinoa, brown and wild rice mix hanging around, so I cooked that in the microwave with some chicken stock. About 1/2 cup of corn was left in the fridge so I grabbed that too. While the quinoa mix was working in the microwave, I sliced the last handful of cherry tomatoes we had left and combined them with a can of black beans, chopped cilantro, salt and pepper. Throw in a few slices of mango, some pickled jalapenos (I'm addicted) and the rest of the cilantro and you have one filling, healthy, meat free bowl!
The vinaigrette was super quick and is my new favorite! Just throw everything into a mason jar and shake it up. It takes 2 seconds and packs so much tangy sweet and spicy flavor. I hope you love it as much as I do!
Serrano Honey Lime Vinaigrette
zest and juice of 2 limes
1/2 cup olive oil
1/4 cup Yellowbird Serrano Sauce
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
The vinaigrette was super quick and is my new favorite! Just throw everything into a mason jar and shake it up. It takes 2 seconds and packs so much tangy sweet and spicy flavor. I hope you love it as much as I do!
zest and juice of 2 limes
1/2 cup olive oil
1/4 cup Yellowbird Serrano Sauce
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
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