Southwest Quinoa Salad September 1, 2013 by Jill Foucre Leave a Comment Southwest Quinoa Salad 2013-09-01 12:11:05 Print Ingredients 1 cup uncooked quinoa 2 cups water 1-2 cloves garlic, peeled and smashed 1 teaspoon cumin seeds 1 bay leaf 1 cup fresh or frozen corn 1 15 oz. can black beans, drained 1 cup grape tomatoes, halved ¼ cup finely chopped red onion 1-2 jalapeno peppers, finely chopped ¼ cup red or green pepper, chopped 1 small zucchini, chopped ¼ cup chopped fresh cilantro juice of 1 large lime or 2 small ones (1/4 c.) 4 t. extra virgin olive oil ½ teaspoon cumin salt to taste ½ cup pepitas, toasted Instructions Rinse quinoa thoroughly to remove bitter coating. Place in a 2 qt. saucepan with water, garlic, cumin seeds and bay leaf. Bring to a boil, then cover, lower heat and simmer for 10-15 mins., until water is absorbed and quinoa is fluffy. Allow to cool. Remove bay leaf and garlic. Chop garlic and add to quinoa. Place cooled quinoa in a bowl with the corn, black beans, tomatoes, onion, jalepenos, peppers, zucchini, and cilantro. Whisk lime juice, oil and cumin in a small bowl. Drizzle over quinoa salad and toss. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/