Fluffy Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp white sugar
• 1 1/4 cups milk
• 1 egg

Directions:

1. Mix all ingredients until smooth.
2. Use about 1/4 cup per pancake.
3. When flipping, for extra fluffy pancakes, flip with extra force (throw the pancake back on the pan).

Southwest Quinoa Salad

Ingredients

For the Salad:

• 1 cup quinoa, uncooked
• 2 cups vegetable broth (or water)
• 1 can black beans
• 1 can corn
• 2 cloves garlic, minced
• 1 avocado (optional)

For the Dressing:

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• pinch red pepper flakes
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• juice of one lime

Instructions

1. Rinse the quinoa under cold water in a mesh strainer. Bring quinoa and 2 cups broth or water to a boil, cover, and let simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes and fluff with a fork. Cool to room temp (more or less).
2. Combine black beans, corn, red onion, garlic, and cooked quinoa in a large bowl. In a small bowl, whisk together the dressing ingredients and add to the quinoa mixture.
3. Top with sliced avocado
4. Serve warm, at room temperature, or cold.

Black Bean and Corn Quesadillas

Ingredients

• 2 teaspoons olive oil
• 3 tablespoons finely chopped onion
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can whole kernel corn, drained
• 1 tablespoon brown sugar
• 1/4 cup salsa
• 1/4 teaspoon red pepper flakes
• 2 tablespoons butter, divided
• 8 (8 inch) flour tortillas
• 1 1/2 cups shredded cheese, divided

Instructions

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.