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

South West Quinoa Salad Recipe

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This recipe for South West Quinoa Salad is from Information Services Favourite Recipies, 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:  
2 cups (500 ml) water
1 cup(250 ml) quinoa
1/3 cup (80 ml) olive oil
1/3 cup (80 ml) fresh lime juice (about 2 – 3 limes)
4 tsp (20 ml) apple cider vinegar
2 ½ tsp (12 ml) ground cumin
1 tsp (5 ml) finely minced jalapeno, fresno or Mirasol pepper (optional)
1 ¼ cups (310 ml) frozen corn kernels, thawed
1 cup (250 ml) diced red bell pepper (about 1 pepper)
One 14 oz (398 ml) can black beans, drained and rinsed
1/3 cup (80 ml) chopped fresh cilantro
¼ tsp (1 ml) salt
Directions:
Directions:
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Place the quinoa in a large bowl, Whisk the lime juice, apple cider vinegar, cumin and jalapeno (if using) in a small bow. Stir the dressing into the quinoa. Toss with the corn, pepper, black beans, cilantro and salt. Serve immediately or cover and refrigerate in covered container for up to 3 days.

 

 

 

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