Southwest Quinoa Salad

Southwest Quinoa Salad
  1. 1 cup uncooked quinoa
  2. 2 cups water
  3. 1-2 cloves garlic, peeled and smashed
  4. 1 teaspoon cumin seeds
  5. 1 bay leaf
  6. 1 cup fresh or frozen corn
  7. 1 15 oz. can black beans, drained
  8. 1 cup grape tomatoes, halved
  9. ¼ cup finely chopped red onion
  10. 1-2 jalapeno peppers, finely chopped
  11. ¼ cup red or green pepper, chopped
  12. 1 small zucchini, chopped
  13. ¼ cup chopped fresh cilantro
  14. juice of 1 large lime or 2 small ones (1/4 c.)
  15. 4 t. extra virgin olive oil
  16. ½ teaspoon cumin
  17. salt to taste
  18. ½ cup pepitas, toasted
  1. 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.
  2. Place cooled quinoa in a bowl with the corn, black beans, tomatoes, onion, jalepenos, peppers, zucchini, and cilantro.
  3. Whisk lime juice, oil and cumin in a small bowl. Drizzle over quinoa salad and toss.
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