I'm really super excited about this recipe. After I posted my Garlic Parmesan Quinoa I received lots of emails asking for more quinoa recipes! I'm finally getting around to posting this one, which is my very, very favorite quinoa recipe!
I want to be sure to point out a great tip I've learned - RINSE your quinoa! It really takes away some of that bitterness.
Southwestern Quinoa Salad
Source: JennaBlogs.com adapted from About.com
Yield: About 4 - 6 people
Total time: about 20 minutes
2 cups uncooked quinoa, rinsed
2 cups low sodium chicken broth
1 can black beans, rinsed
1 can of sweet corn kernels, rinsed
1/2 a red onion, minced OR 1 yellow onion, chopped and sautéed in olive oil until browned
2 garlic cloves, minced finely
1 jalepeno, minus seeds and ribs, minced
1/2 cup cilantro, minced
1/3 cup lime juice
1.5 Tablespoons evoo
1/2 teaspoon cumin
Pinch of salt and pepper
Rinse quinoa and place in a saucepan with stock. Bring to a boil then cover and simmer for about 15 minutes.
Meanwhile, rinse beans and corn, and place in a large bowl. Add minced onion, garlic, jalepeno and cilantro.
In a small bowl, combine lime juice, evoo, cumin, salt and pepper. Mix well. Set aside.
Once quinoa is cooked, add it to the large bowl of veggies. Mix well. Add vinaigrette and mix well. Serve warm or cold.