This take on “Texas Caviar” with the addition of quinoa lends an added punch of protein. It’s full of antioxidant-rich red vegetables and is a great source of iron, potassium, and dietary fiber. Savor it like a salad, spoon it over tacos, or scoop it like salsa; the variety of textures, flavors, and subtle spice makes this a party-perfect dish.
Use those stems
Cilantro stems are edible and, more importantly, highly flavorful—so don’t throw them out. Make sure they are well washed, as they can be sandy. Avoid any tough stems at the bottom of the plant, but use the tender part of the stem and chop it up, just as you would with the leaves.