Like Superman, quinoa possesses super powers. Well, maybe not, but quinoa is an excellent source of protein and it contains all eight essential amino acids. If you’re looking for a tasty way to prepare this “superfood,” look no further. Boasting the southwestern combination of corn, peppers, beans, cilantro and lime, this colorful and nutritious salad might disappear from your plate “faster than a speeding bullet.”
Southwestern Quinoa Salad
Recipe From Quinoa 365: The Everyday Superfood by Patricia Green & Carolyn Hemming
2 cups water
1 cup quinoa
1/3 cup olive oil
1/3 cup fresh lime juice (about 2 to 3 limes)
4 tsp apple cider vinegar
2½ tsp ground cumin
1 tsp finely minced jalapeño, Fresno or Mirasol pepper (optional)
1¼ cups frozen corn kernels, thawed
1 cup diced red bell pepper
One 14 oz can black beans, drained and rinsed
1/3 cup chopped fresh cilantro
1/4 tsp salt
1. Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.
2. Whisk the oil, lime juice, apple cider vinegar, cumin and jalapeño (if using) in a small bowl.
3. Place the cooled quinoa in a large bowl. Stir the dressing into the quinoa.
4. Toss in the corn, red pepper, black beans, cilantro and salt.
5. Serve immediately or cover and refrigerate in a sealed container for up to 3 days.
Serves 4 to 6
1. Quinoa naturally has a bitter coating of saponins. As a matter of habit, I always rinse quinoa in a strainer under cold running water prior to cooking to remove any residual saponin. Some brands of quinoa state that they are pre-washed.
2. I added some fresh ground black pepper.
3. I also added a pinch of sugar to counterbalance some of the combined acidity of the vinegar and lime juice.
4. I prefer serving this salad chilled. It seems more refreshing that way.