Southwest Quinoa Salad
Southwest Quinoa Salad
Ingredients
For salad:
2 teaspoons olive oil
Chop 2 cloves of garlic
1 cup of quinoa is well washed and drained
1 3/4 cup low-sodium or water vegetable broth
1 cup canned corn drain
15 ounces can rinse and dry black beans
1 red chopped pepper
4 green chopped onions
2 tablespoons minced fresh cilantro
For lemon vinaigrette:
3 tablespoons of fresh lime juice
2 tablespoons of olive oil
1 tablespoon of honey
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper to taste
For serving:
guacamole or avocado if desired
Instructions
- Heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add garlic and fry until aromatic, stirring for about 1 minute. Add quinoa and vegetable broth (or water) and bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, about 12-16 minutes. Remove from heat.
- While preparing quinoa, make lime vinaigrette. In a small bowl or jar, mix the ingredients for the dressing. Beat (or shake in a jar with a lid) until well mixed.
- Transfer the cooked quinoa to a large bowl and add the corn, black beans, bell peppers, green onions and cilantro. Add dressing and mix gently. Try and adjust the seasonings as needed.
- Serve the salad warm or cold, with guacamole or chopped avocado, if necessary.
Notes
Quinoa salad can be stored for 3-4 days in the refrigerator.
Article is adapted from site.