MI Coop Kitchen

Summer Breeze

Recipe by
Great Lakes Energy Cooperative  
30 minutes
Prep: 15 | Cook: 15 | Servings: 4


  • 2 cups quinoa, rinsed and drained, cooked according to package (I prefer using chicken stock/broth or vegetable stock/broth as the liquid to cook the quinoa.)
  • 1 onion, finely chopped
  • 1 bulb garlic, minced
  • 1 tablespoon fresh chives, finely chopped (can substitute with dried chives, but use less.)
  • 1 orange bell pepper, diced
  • 2-3 tomatoes, chopped or use grape or cherry tomatoes
  • 1 large English cucumber, diced
  • 1-2 avocados, pitted, peeled and slivered or diced
  • 16 ounces black beans, drained
  • shredded white cheese, optional
  • Feta cheese, optional
  • salt and pepper, to taste
  • grilled chicken, or sausages, optional


  1. Rinse, drain and cook quinoa according to directions on package. Can substitute water for chicken or vegetable broth or stock.
  2. In small sauce pan, heat black beans through.
  3. Chop/mince onion, garlic, chives and pepper, and sauté in skillet until tender with salt and pepper to taste. Mix into cooked quinoa, and keep warm.
  4. Chop tomatoes, cucumber, and avocados, placing each in separate serving bowls.
  5. To serve, top quinoa with black beans, chopped tomatoes, cucumbers and avocado with salt and pepper to taste. *Optional, yet highly encouraged: sprinkle with shredded cheese and feta and serve with grilled chicken or a sausage* of your choice. (Recommended: chicken spinach- feta sausage)

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5