Tag: Cilantro Week

Cilantro Week: Mexican Beans and Quinoa

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Hey there! For the last post of cilantro week, I have a recipe for Mexican Beans and Quinoa. It’s a great way to use up cooked quinoa that you have in your fridge, and makes an awesome side dish. The cilantro and lime work super well together, and some Mexican spices kick it up a notch. The final product actually turned out kind of creamy in texture, which is nice. I hope you enjoy!

Mexican Beans and Quinoa

Serves: 2-3

Total Time: 10 minutes

Ingredients:

    1 cup cooked quinoa
    1/2 cup water
    1 can black beans, drained and rinsed
    1 tsp cumin
    1/2 tsp Chili Powder
    1/2 tsp paprika
    Salt and pepper to taste
    1/4 cup fresh cilantro, chopped
    Juice of 1/2 a lime

Directions:

  1. Combine the beans, quinoa, water, cumin, paprika and Chili powder in a pot.
  2. Bring to a boil and then reduce to a simmer, and cook for about 5-7 minutes. The water should be absorbed by this point.
  3. Remove from the heat and stir in the cilantro, lime juice, salt and pepper.
  4. Enjoy!

I can’t wait to get into next week’s basil recipes! See you then;)

Yours Truly,

MyDayIsBooked

Cilantro Week: Chimichurri Sauce

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Hi!! The post that I have to share with you guys today is a Cilantro Chimichurri, which is a kind of sauce that you can put on grilled meat and veggies. This Chimichurri is full of flavour, and only takes a few minutes to blend up. It’s best if you leave it in the fridge for a couple hours before eating it though, so that the flavours can meld together. Hope you enjoy this recipe!

Chimichurri Sauce

Serves: 2

Total Time: 5 minutes (plus 2 hours chill time)

Ingredients:

  • 1 cup fresh cilantro
  • 3 cloves of garlic
  • 1 tbs red pepper flakes
  • A few chives
  • 1/4 tsp salt
  • 1/4 cup olive oil

Directions:

  1. Toss all of the ingredients in a blender or food processor, and blend until smooth.
  2. Place in a bowl and cover with Saran Wrap. Leave the Chimichurri in the fridge for a couple hours so the flavours can develop. (Optional)
  3. Enjoy!

I’m loving herb month so far because it’s forced me to do some experimenting;) I’ll be back on Friday with my last Cilantro recipe!

Yours Truly,

MyDayIsBooked;)))

 

Cilantro Week: Mango Salsa

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Hello;) Week three of herb month is here; Cilantro Week! The first recipe that I have for you guys was shown to me by my aunt, and is perfect for summer. This mango salsa works great with chips, on tacos, or as a side with any main course. It’s super fresh and colourful as well! As a side note, does anyone else have an obsession with mangoes? I think that I could eat them everyday. Put them together with some avocado, red onion, red pepper, tomatoes and cilantro……. delicious! But as with every week, first I’m going to give you some tips on growing this week’s herb.

Apparently cilantro does better in the cooler temperatures of spring and early fall, but my plant has been doing just fine sooooo…… Keep the dirt around your plants moist, and once they start to provide leaves, you can cut or pick them off. That’s pretty much it, cilantro is pretty low-maintenance. Here’s the Mango Salsa recipe!

Mango Salsa

Serves: 4-6

Total Time: 10 minutes

Ingredients:

  • 1 mango, diced
  • 1 small tomato, diced
  • 1/4 of a red onion, diced
  • 1/2 a red pepper, diced
  • 1/2 an avocado, diced
  • 1/3 cup of fresh cilantro
  • Juice of 1/2 a lime

Directions:

  1. Once all of the veggies are diced, toss them in a bowl with the lime juice and cilantro.
  2. Enjoy!

Enjoy this recipe and have a great week! See you later;)

Yours Truly,

MyDayIsBooked