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southwest quinoa salad

(1 RATING)
194 Pinches 1 Photo
LILLYDEE avatar
Citrus Heights, CA
Updated on Mar 15, 2011

I found a very cool site that has some amazing healthy recipes. www.ohsheglows.com I adapted this recipe from there to suit my tastes. I'm not a fan of black beans so used kidney beans instead. It is very refreshing and delicious. Everyone loved it! On top of that, it not only tastes good but it's good for you. My grandson's review was "It's hecka good! : D

prep time 20 Min
cook time 20 Min
method Rice Cooker
yield 6-8

Ingredients

  • 3 cups white quinoa, cooked and chilled
  • 1 can black beans, rinsed and drained
  • 1 1/2 cups fresh corn kernals, blanched a few minutes. may use canned nibblet's, drained
  • 1 cup diced, any color bell pepper you choose
  • 1/2 cup chopped green onion
  • 1 - 2 - avacados peeled and diced, 2 if u love them and want to garnish with them
  • 1 cup prepared or homemade pico de gallo (or add 1 jalapeno, seeded and diced fine and a lg diced tomato.)
  • 1/4 cup chopped cilantro
  • DRESSING
  • 4 - 5 tablespoons fresh lime juice
  • 1/4 cup olive oil, extra virgin
  • 1 teaspoon lemon pepper
  • 1 teaspoon cumin
  • 1/4 teaspoon fresh black pepper
  • 1/2 teaspoon garlic powder or 1 tbl. fresh grated garlic

How To Make southwest quinoa salad

  • Step 1
    Cook 1 1/2 cups well rinsed organic Quinoa according to package directions. Let cool and chill while preparing other salad ingredients and dressing. Whisk together dressing ingredients. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing. Allow quinoa to cool after cooking for about 30 minutes.
  • Step 2
    Fluff quinoa with a fork. Add the beans, corn and vegetables and toss well. 4. Drizzle dressing over salad and toss well. Salad can be served at room temperature or chilled. Keep fresh in a sealed container for 1-2 days. Enjoy!
  • Step 3
    I find frozen corn is rubbery corn. I would suggest using fresh corn only, if the season applies, otherwise I would use canned Nibblet's corn.
  • Step 4
    Another note. I usually make salads with quinoa that I have cooked the nite or 2 before for dinner. I usually cook 2 cups in 4 cups of broth and lemon juice. This is enough for a dinner side for 4 and a salad with the leftovers.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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