Yoga with love

Many thanks to one of my students, Dawn, I know what I’ll be making for our traditional “Mexican Monday” meal. Having a planned menu, and an easy one throughout the week at least, makes for good nutrition and frees up time for more yoga and spending time outdoors.

Thank you, Dawn! This recipe is featured on

Mexican Quinoa and Bean Salad Stir Fry

1 cup organic quinoa (water:quinoa = 2:1)

1.5 cups raw beans of your choice (such as black, kidney, and navy)

5-6 cups of your choice of freshly chopped vegetables (any kind will do, such as red onions, carrots, celery, spinach, kale, tomatoes, zuchinni…really, just go nuts with your veggies!)

1 tbsp oregano

2 bay leaves

1 tsp ground cumin

zest and juice of 1 lime

1-2 Tbsp coconut oil

1 Tbsp UME PLUM VINEGAR (or pinch of sea salt)

pepper to taste


Soak raw beans overnight, or for at least 6 hours. Discard water (can be used to water plants. This also reduces the gas-inducing properties of legumes) cover beans in fresh water, bring to a boil and simmer for 1.5 hours. (If you don’t have time for this, boil the beans in the morning, turn off the stove and just leave them in the water during the day while you go to work etc. then come home, and continue with the below)

Place quinoa in a pot with 2 cups water.  Bring to a boil, then reduce to a simmer, cover and cook for about 10-15 minutes or until all liquid is absorbed.  Fluff with a fork and set aside to cool.

In a medium sauce-pan, heat coconut oil and lightly saute onions. Add garlic and saute for another minute before adding the rest of the vegetables, with tomatoes last. Mix in oregano, bay leaves, cumin, and a bit of water when necessary. Remember, we are looking to lightly cook the vegetables so this shouldn’t take more than a few minutes.

Mix the quinoa, drained beans and vegetables together, and add UME Vinegar, pepper, and lime zest and juice.

Enjoy! And, let us know what you think of it.

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