Southwestern Quinoa Salad
Servings: 6 -8
Ingredients
- 1 cup quinoa
- 1 ½ cups cooked black beans drained and rinsed if canned (1 can)
- 1 ½ cups fresh or cooked corn cut from 2 large ears
- ¾ cup diced red pepper 1 small pepper or ½ large
- ½ large red onion diced (soaked in ice water if you want to cut the harsh onion flavor)
- 1 jalapeno seeded and minced (optional)
- ¼ cup finely chopped cilantro
- 1 teaspoon sea salt
- ¾ teaspoon ground cumin
- 1/3 cup fresh lime juice about 1 ½ limes
- 1/3 cup unrefined extra-virgin olive oil
Instructions
- Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. Transfer to a saucepan and add a healthy pinch of sea salt and 1 ¾ cups of water. Bring to a boil and simmer until water is absorbed, about 15 minutes. Turn off the heat and place a kitchen towel over the pot. Place the lid over the towel and let sit covered for 5 -10 minutes.
- Transfer quinoa to a serving bowl, fluff with a fork and cool slightly. Add beans, corn, red pepper, onion, (optional) jalapeno and cilantro. Sprinkle with cumin and sea salt.
- In a small bowl combine lime juice and olive oil. Pour over salad and mix well. Taste for seasoning.
Notes
Options for substitutions/additions: Also delicious in this salad are sautéed zucchini, diced celery, diced fresh mango, sliced scallions, diced tomato or diced avocado.