Wednesday, October 19, 2011

Quinoa, black bean and corn salad

We eat lots of quinoa. Lots and lots. It's just so flexible and full of nutrients! Here's one of my quinoa creations from lately. I also think it would be good with some tomatoes, chives and any other fresh veggies you have lying around.

  • 1 cup quinoa (some of them call for rinsing before eating, so check for that)
  • 2 cups water
  • 1 can cooked black beans, rinsed well
  • 1 1/2 cups cooked corn (I used frozen)
  • 1/2 onion, chopped
  • 1 tbsp minced garlic
  • olive oil
  • Pickled jalapeƱos, finely chopped

For dressing (I don't know amounts)
  • Lime juice from 1 super juicy lime (or 2 medium juicy limes)
  • Red wine vinegar
  • Olive oil
  • Cumin
  • Coriander
  • Salt and pepper to taste
  • Garlic powder
  • Cilantro
  • Salt and pepper to taste
  • Feta cheese crumbles
-Put quinoa in salted water and bring to boil. Cook over med-low heat until all water is gone and you can see the little white parts of the quinoa. Also, you can just taste it to make sure it isn't crunchy. It should have a little "bite" to it, but not be hard. It is roughly 15 minutes. Remove from heat and fluff with a fork when done.

While the quinoa is cooking:
-Saute onion and garlic in olive oil until translucent. Add in corn, beans and jalapenos to warm.
-Mix together lime juice, red wine vinegar, olive oil and seasonings. I have a little salad dressing mixer jar and I just shake, shake, shake it up...any jar will do.

-Add the veggies to the quinoa while it is still hot and drizzle with dressing. Mix well without squashing it all. The quinoa will absorb the dressing as it cools. Crumble feta over salad and serve cool or warm.

1 comment:

  1. That sounds delicious! I'll have to try and find some quinoa around here... don't recall seeing any yet.