Southwest quinoa salad
Recipe by Kelly Snyder
2 cups quinoa
1/4 cup olive oil
Juice 1 lime
1 tbsp ground cumin
Pinch red pepper flakes
3 cups frozen corn kernels, thawed
1 15-oz BPA-free can black beans, rinsed
1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1 cup fresh cilantro, chopped
Sea salt and fresh ground black pepper, to taste
Prep. Time → 10 min
Cook Time → 10 min
1. In a fine-mesh strainer, rinse quinoa thoroughly; drain well. In a medium saucepan, bring 4 cups water to a boil. Add quinoa, cover and reduce to a simmer. Cook for 10 to 15 minutes until water is absorbed. Let cool.
2. Meanwhile, prepare dressing: In a small bowl, whisk oil, lime juice, cumin and pepper flakes until combined. Set aside.
3. In a large bowl, combine corn, beans, bell peppers, jalapeño and cilantro. Add quinoa and stir to combine. Top with dressing, season with salt and black pepper and mix well. Serve cold or at room temperature.
side dishes, black beans, quinoa, southwestern October 11, 2012 17:29
Author cleaneatingmag.com/Recipes/Rec...
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