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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Quinoa Salad Recipe

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This recipe for Mexican Quinoa Salad is from Our Family Recipes, 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 cup quinoa
2 cups vegetable or chicken broth
1/2 teaspoon sea salt
1 cup cooked corm kernels
1 cup black beans
3 green onions, sliced
small bunch cilantro leaves, chopped
2 tablespoons olive oil
zest and juice of 1 lime
1/2 teaspoon ground cumin
salt and pepper to taste
Directions:
Directions:
Place 1 cup of quinoa and 2 cups of broth (or water) in a saucepan, add sea salt and bring to full boil. Reduce the heat to simmer, cover and cook until all the broth is absorbed, about 15 to 20 minutes. When done the grains will look almost clear. Fluff with a fork and let stand until cool.

Place the quinoa into a salad bowl, add the corn, black beans, sliced onions, cilantro olive oil, lime zest and juice, cumin and salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4

 

 

 

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