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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Southwestern Quinoa Salad 11-18 Recipe

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This recipe for Southwestern Quinoa Salad 11-18 is from Vanden Heuvel Family Cookbook, 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:  
3 cups water
1 chicken bouillon cube (or vegetable)
1 ½ cups white quinoa, rinsed
½ tsp sea salt
Juice from 3 limes
2 tsp cumin
½ tsp chili powder
½ tsp cayenne pepper
2 tbsp red wine vinegar
2 tbsp olive oil
4 cloves minced garlic
1 can black beans, drained
½ cup corn
½ red onion, diced
½ cup roasted red pepper, diced
1 tbsp minced jalapenos
¼ cup cilantro
½ cup queso fresco (optional)
Salt and pepper to taste
Directions:
Directions:
In a large pot combine water and chicken bouillon and bring to a boil. Add quinoa and salt, boil for 10 minutes. Remove from heat and rinse quinoa. Place in a fine metal sieve or fine colander. Bring a fresh pot of water to a boil. Place quinoa in the sieve over it. Cover with a kitchen towel and lid. Steam for 10 minutes; remove from heat and cool.

Meanwhile, make the dressing by combining lime juice, cumin, chili powder, cayenne, vinegar, olive oil and garlic.

In a separate bowl, combine black beans, corn, onion, red pepper, jalapenos and cilantro. After quinoa cools, combine with black bean mixture. Stir in cheese, if desired. Toss with dressing and serve at room temperature, or chilled.

(new, vegetarian, healthy)

 

 

 

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