I had gastric bypass surgery 4/4/11. My daughter is a vegan and we invited the family to our house for 4th of July. I found this recipe and made it. Not only did my daughter and I love it, but everyone had some and even my hubby liked it! I think it is very tasty and wanted to use Quinoa (keen wa) as my daughter uses it. I like the nutty taste and will use it again and again in recipes. It has lots of protein in it and I need 60-75 grams of protein since my RnY gastric bypass surgery Hope you enjoy as much as we did!
1I buy the already washed, ready to go quinoa in the box.It is called Ancient Harvest Brand and is pre-washed, No rinsing! and cooks in only 10-15 minutes. If you cannot find it: In a bowl wash quinoa in at least 5 changes of cold water, rubbing grains and letting them settle before pouring off most of water until water runs clear and then drain in large sieve.
2In a saucepan of salted water cook quinoa 10 minutes.
3Drain quinoa in sieve and rinse under cold water
4Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes. (add water as needed if level is low).
5While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, pickled jalepenos and cilantro and toss well.
7Make dressing: In a small bowl whisk together lime juice, salt, cumin and add oil in a stream, whisking until mixed well.
8Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered, Bring to room temperature before serving.