Ingredients: |
Ingredients: Salad Ingredients:
1 cup quinoa (rinsed if needed, check the package)
1 3/4 cup water
1/2 tsp. salt
1 red bell pepper, chopped into small dice
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1/2 cup thinly sliced green onion
1/2 cup chopped fresh cilantro
Dressing Ingredients:
2 T fresh-squeezed lime juice
1 tsp. Spike Seasoning (optional but highly recommended)
1 tsp. ground cumin
1/2 tsp. ground chile powder
fresh ground black pepper and salt to taste
1/4 cup extra-virgin olive oil
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Directions: |
Directions:Instructions:
Check the quinoa package to see if it needs to be rinsed (it often does) and rinse in a fine-mesh strainer if needed. Combine quinoa, water, and salt and bring to a boil, then reduce heat and simmer covered for 15 minutes, or until all the water is absorbed. Fluff quinoa with a fork and let it cool while you prep other ingredients.
Drain the beans and corn into a colander placed in the sink and rinse well with cold water. Cut out the stem and remove seeds from the red bell pepper and cut into very small dice (about the size of the black beans.) Slice the green onions into thin slices and wash, dry, and finely chop the cilantro.
When the quinoa is fairly cool, combine quinoa, black beans corn, diced red bell pepper, and sliced green onion in a bowl. Add enough dressing to moisten all the ingredients. (You probably won't need all the dressing, but save the extra to stir into any leftover salad that's been in the fridge.) Gently stir in the chopped cilantro and serve.
This keeps very well in the fridge for several days. The salad absorbs the dressing when it's refrigerated, so it's best with a little more dressing stirred in when you're eating the leftover salad. |
This recipe for Southwest Quinoa Salad is from