Mexiquinoa and Sauteed Jalapeno Corn

This week we've been eating a lot of quick and easy dishes. Mexiquinoa from 500 Vegan Recipes is a good example. All I had to do was cook the quinoa (I picked red over white), and then stir it into a mixture of salsa, jalapenos, black beans, and corn.

Here it is, pictured with a couple of sweet potato pierogi. 

I guess I was really in the mood for corn and jalapenos this week, because I also made Sauteed Jalapeno Corn from Vegan Soul Kitchen. This was wonderful with sweet fresh corn, and spicier than I expected. I didn't seed the jalapenos though, which may have had something to do with it. 

 

There are actually eight more ears of corn in the refrigerator, waiting to be shucked, so expect to see a few more corn-based meals!