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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Quinoa Southwest Salad Recipe

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This recipe for Quinoa Southwest Salad is from The Foothills Ward Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. quinoa
1 (15 oz.) can black beans, drained and rinsed
1 ½ c. frozen corn, thawed
½ c. green onion, chopped
4 roma tomatoes, seeded and chopped
2 jalapeno peppers, seeded and minced (I swapped in a green pepper)
2 tsp. kosher salt
freshly ground black pepper
1 tsp. cumin
zest of 2 small limes
¼ c. lime juice (about 2 limes worth)
2 Tbsp. extra virgin olive oil

Directions:
Directions:
1. Rinse quinoa thoroughly and add to a pot with 1/2 tsp kosher salt and 2 cups water. Bring to a boil, reduce heat to simmer, cover and cook until all the water is absorbed; set aside to cool.
2. In a large bowl, combine the beans, corn, onions, tomatoes, jalapenos, cilantro and lime zest.
3. Season the quinoa with the salt, pepper and cumin, tossing to combine.
4. Whisk together the lime juice and olive oil. pour over the quinoa, tossing to combine. Add the quinoa to the remaining ingredients, gently folding to combine. Chill before serving and garnish with diced avocado.

 

 

 

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