Mexican quinoa salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. uncooked quinoa, well rinsed
½ t. salt
2 c. water
⅓ c. diced red onion
2 T. lime juice
1 15oz can black beans, drained and rinsed
1 c. frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
3 medium tomatoes, seeded and cut into chunks
5 oz. Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer's cheese, cut into 1/4-inch to 1/2-inch cubes
1 jalapeño, seeded and finely chopped
¼ c. chopped cilantro, including tender stems, packed
3 T. extra virgin olive oil
2 cloves garlic, crushed
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Directions: |
Directions:Cook the quinoa: Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes.
Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them.
Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro into a large bowl.
When the quinoa has cooled, mix it into the bean mixture. Combine the oil and crushed garlic with the red onion and lime juice. Mix well. Then and add salt, more oil or lime juice to taste.
Serve at room temperature. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: If you are working with frozen corn, you can add more flavor by taking the frozen corn kernels and searing them directly on a hot pan, without defrosting first.
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