7.02.2015

Southwestern Quinoa Salad


In light of the holiday weekend coming up, I thought I would share one of my favorite side salad recipes. It's a tasty, healthy option to add to a meal or as a dish on its own for vegetarians. Since it has quinoa, corn, and beans it has most of the essential amino acids.

For the salad:


1 red bell pepper

1 green bell pepper
1 bunch cilantro
1 bunch green onions
1 can black beans
1 cup corn, frozen
1.5 cups quinoa, uncooked
4 limes
1/3 cup extra virgin olive oil
white wine or champagne vinegar
cayenne pepper (1/2-1 1/2 tsp depending on how much spice you want)
black pepper and salt to tast

Start out by cooking your quinoa in a rice cooker or stove top, see instructions here. Set quinoa aside once cooked, and let cool. Finely chop bell peppers, green onions and cilantro. In a colander, rinse and drain corn and black beans until corn is completely thawed. Combine vegetables in a mixing bowl with quinoa. Toss in the juice of four limes, olive oil, a splash of vinegar along with salt, pepper, and cayenne to taste. Fluff with a fork to mix.


Keep refrigerated and serve chilled. Bon appetit!



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