Giveaway Time....

This Gluten Free giveaway is just my way of thanking all of you for following me, giving comments, encouragement, love and support. If I can help just one person live a healthier life (gluten free or not) than I am fulfilling my passion!

Here’s how you enter:
Join my facebook page Kiki's Kitchen and ENTER A COMMENT BELOW this photo about how GOING GLUTEN FREE has changed your life

— Just 1 entry per person.

 

...Here's what you win:
Quinoa 365 Cookbook by Patricia Green ans Carolyn Hemming
Rainbow Quinoa by Alter Eco Fair Trade
Pearl Quinoa by Alter Eco Fair Trade
Cacao Nut All Natural Granola Snacks by Paleo People
Cappuccino Crunch All Natural Granola Snacks by Paleo People
Candy Cane Decaffeinated Green Tea by Celestial Seasonings

Note: Contest is open to Canada and U.S Only. I apologize I can’t offer it further. Winner will be chosen randomly via random number generator. The winner will be chosen on

FEBRUARY 22th.  Good luck everyone!!

Mexicali Quinoa Salad

1 1/2 cups quinoa

1 1/2 cups cooked black beans, rinsed if canned

1 1/2 tablespoons red-wine vinegar

1 1/2 cups cooked corn (cut from about 2 large ears)

3/4 cup finely chopped green bell pepper

3/4 cup finely chopped red pepper

1 small jalepeno, deseeded and minced

1/4 cup finely chopped fresh cilantro

For dressing

5 tablespoons fresh lime juice, or to taste

1 teaspoon salt

1 1/4 teaspoons ground cumin, or to taste

1/3 cup olive oil

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa and rinse under cold water. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, jalepeno, bell pepper and cilantro and toss well.

Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.