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. |
This is a very flavourful and satisfying salad. Great for packed luches.
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