Dressing:
5 T. fresh lime juice
1t. salt
1 clove of garlic, minced
1/4 c. chopped fresh cilantro
1 t. cumin
1/3 c. olive oil
1/2 t. pepper
Salad:
1 1/2 c. quinoa (uncooked)
1 can black beans, drained and rinsed
1 1/2 c. corn
1 chopped red or yellow bell pepper
1 minced jalapeno
1/4 c. chopped fresh cilantro
1/4 c. chopped green onion
Dressing:
Combine all ingredients in blender and set aside.
Salad:
Wash quinoa and cook according to package directions, I pretty much cook mine like rice. Boil water in medium saucepan (2 water to 1 quinoa) and add quinoa. Cook on medium for fifteen minutes with lid on then remove from heat, fluff, replace lid and let sit for 15 min.
Combine the rest of the salad ingredients in a bowl then add quinoa. Toss gently with the dressing and serve. Tastes even better the next day.
This is my variation on a recipe I found on the Tasty Kitchen blog.
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What a coincidence! Me, Steph, and Dad had a big discussion about Quinoa just last week as we ate at a vegetarian cafe in Ahwatukee. They had a lot of items using quinoa. Can't wait to try this.
ReplyDeleteI also ate Quinoa for the first time (knowingly, at least) last Tuesday.
ReplyDeletePerfect timing! So what did your quinoa discussion boil down to?
ReplyDeleteI've had a hard time figuring out the best way to use quinoa, and recipes I've tried haven't gone over well at home. This kids won't touch this, but that's nothing new. I really liked it, and you can't beat the protein power without the fat or carbs! Please share all the good quinoa recipes you find.