Today, a friend I’ve known for years, Mary Jolley, is guest posting and will be sharing a new recipe with us all. 

It’s bathing suit season and heaven knows we all could be eating better so today I’m giving away 2 copies of her book below that have great recipes that are good for you! To enter leave a comment before tomorrow at noon June 29th, EST.

Now here’s Mary…

Thank you, Christy, for inviting me to contribute to you beautiful website, you do such a great job with the recipes. I am grateful for the chance to share one of my recipes with you.

I eat and advocate a whole foods plant based diet. I do my best to eliminate meat, dairy and sugar and instead focus on fresh fruits, vegetables, nuts, and whole grains. While I was researching The Green Diet, I grew passionate about sharing healthy eating habits with others. I love to help people take their next step toward eating Greener, whether that is Meatless Monday or cutting out candy. The summer is a great time to enjoy fresh produce, as many delicious varieties are in season. This Mexican Quinoa Salad is great to make for a picnic or outdoor party because it will hold up well in the heat.

Mexican Quinoa Salad

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This Mexican Quinoa Salad is great to make for a picnic or outdoor party because it will hold up well in the heat.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings


  • 1 cup quinoa, washed and drained (I used 1/2 cup red quinoa and 1/2 cup white quinoa)
  • 2 cups water
  • 1/4 cup extra virgin olive oil
  • juice of 2 fresh limes, (3 if they are small)
  • 3/4 tsp cumin
  • pinch of red pepper flakes, (optional)
  • 1 can black beans, rinsed and drained
  • 1 1/2 cup cherry tomatoes, cut in quarters
  • 5 green onions, finely chopped
  • 1/4 cup chopped cilantro
  • 1 avocado, chopped (not shown in the picture)
  • salt and pepper to taste


  • Rinse the quinoa and add to a saucepan with the water, cover, bring to boil and reduce to simmer - cook until all water is absorbed. 10-15 min. Turn off the heat and leave it alone for 10-15 minutes. Remove lid, fluff with a fork and pour into a large bowl. Add black beans, tomatoes, onion, cilantro, and avocado.
  • Separately, whisk together extra virgin olive oil, lime juice, cumin and red pepper flakes. Add salt and pepper.
  • Toss dressing with quinoa mixture. Season with salt and pepper
  • This salad can be made in advance and stored in the refrigerator. Serves 2-4.
  • *Quinoa can be found at your local grocery store by the rice or by the oatmeal/grains.
Cuisine: Mexican
Course: Side Dish