National Food Bloggers Bake Sale and Mexican Quinoa Salad

The bake sale last weekend was a huge success! Our group in L.A. raised $2,456.50, and the total raised for Share Our Strength across the country was $16,500!!

My girls (who worked very hard on the poster behind them) passed out fliers and yelled, "Bake Sale!" to the people passing by. 

A few of the ladies: from left Jen, Rachael, Gabi, Jenny, Cathy, and me

It was a great time to work together for such a great cause. Thanks so much to Gaby for heading it up and making it such a huge success! 

This week I've been working night-and-day finishing up the final edits of the manuscript. The designer sent a few drafts of the design with Helen's photos laid in, and it's absolutely gorgeous!  I can't wait for you all to see (in September!).

I wish I had more time to write, but instead I'll share a wonderful quinoa salad with you. This Mexican quinoa salad can be eaten as a side-dish, scooped and eaten with tortilla chips, or tossed with shredded chicken for a healthy meal.  Enjoy!

Mexican Quinoa Salad
Serves 8-10 as a side dish

1 tablespoon coconut oil
1 1/2 cups quinoa
1/2 cup cilantro, chopped
2 tomatoes, chopped
1 cup corn
1 (15-ounce) can black beans
3 tablespoons lemon juice
1 teaspoon sea salt
1/4 cup olive oil

Melt coconut oil in a large saucepan over medium heat.  Add quinoa and saute 3-4 minutes until the quinoa just start to turn golden brown.  Pour in 3 cups of water.  Bring to a boil and then lower heat to simmer, cover, and cook for 20-25 minutes until quinoa is cooked.  Cool to room temperature.

Pour quinoa in a large bowl and add cilantro, tomatoes, corn, black beans, lemon juice, sea salt, olive oil and stir to combine.  Serve at room temperature.