I made a recipe up and wrote it down, so that’s something new. We all loved it, too, and now I’ll share it with you.
I used lactose free plain yogurt instead of sour cream, but if you want, you could sub a non dairy yogurt or greek yogurt or sour cream. Whatever you’re feeling in the dairy department!
Mexican Quinoa Corn Salad
- 1 1/2 cups quinoa
- 4 ears of corn, grilled and shucked
- 1/4 cup mayonnaise
- 3/4 cup plain yogurt
- 1/4 cup fresh cilantro, de-stemmed
- 1/3 cup cotija cheese, crumbled
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp chili powder
Directions:
Grill the corn on high heat for 10-15 minutes.
Cook the quinoa in water using a 1:2 ratio of grain:water with a pinch of salt.
In a large bowl, mix together the rest of the ingredients (mayo to chili powder).
Once the quinoa and corn are done cooking, let them cool a bit and then fold them into the sauce (to remove the kernels from the cob, you can place the bottom side of the ear in a large bowl so that it catches them as you cut them off.
Lovely!
Kyle grilled tenderloin to go along with it.
We all loved it and yet we miraculously managed to have leftovers.
It took me long enough, but I’ve finally realized that I need to make double (triple?!) the amount of food I’d previously been making to feed us all (and still have some leftovers).
Luckily, our budget doesn’t take much rearranging to accommodate this because we have spent nothing over the past few months. In other words, our food budget is our only budget.
It is testing my anxiety for sure, but it’s the sign of healthy growing babes, so I can’t be mad about that.
