Southwest Quinoa Salad

 It took me a long time to be a fan of quinoa. I think the first time I had quinoa it was served without anything added to it, so it was quite boring. Since then I have experimented with several salads and this one is definitely a winner. I found this recipe in a cookbook called "Yum and Yummer' by Greta Podleski. It is fresh, flavourful and satisfying. I often make a double recipe on Sunday and my family packs it for lunches all week.  This recipe is  also great as a side dish with grilled meats/fish. In the above picture I used a mix of red and white quinoa.





Southwest Quinoa Salad

Makes 8 cups of salad

Ingredients:

1 cup uncooked quinoa, rinsed

1 ¾ cups chicken or vegetable broth

1 cup halved grape or cherry tomatoes

1 can 540ml or 19oz black beans, drained and rinsed

1 cup whole kernel corn

1 diced orange bell pepper

½ cup chopped green onions

1 jalapeno pepper, minced

3 tablespoons chopped fresh cilantro

1 avocado, diced

Dressing:

3 tablespoons freshly squeezed lime juice

2 tablespoons olive oil or avocado oil

2 teaspoons maple syrup or liquid honey

½ teaspoon cumin

½ teaspoon chili powder

Kosher salt and pepper to taste


Directions:

In a medium sized pot combine quinoa and broth. Bring to a boil. Once it is boiling reduce heat to low. Cover pot and simmer for about 15 minutes, or until quinoa is tender and the broth has been absorbed. Remove from heat. Let stand covered for about 15 minutes. Cool before adding to the salad. If I am in a hurry I scatter the cooked quinoa into a large cookie sheet pan and it cools in minutes.
Add cooled quinoa to a large bowl. Add the rest of the salad ingredients. Mix.
Whisk all the salad dressing ingredients in a small bowl. Pour over the salad and mix.

Print Recipe:Southwest Quinoa Salad

Cook and cool quinoa.

Chop and prepare all the salad ingredients.

Whisk dressing ingredients in a small bowl.

Combine cooled quinoa, vegetables, cilantro and dressing. Mix.