I made this quinoa salad twice over the weekend for two different gatherings and it received rave reviews. It was inspired by the leftover cooked quinoa that I had in the refrigerator, so it came together very quickly and easily. The first time I ate it I made extra dressing that I tossed into some romaine lettuce, and served the quinoa salad over the top. Yum. It was a whole meal for me and I loved every last bite.
The second day I just ate a small amount as a side along with the rest of the food from a potluck style meal. Next time you need to bring a dish to a potluck meal, this one is perfect. Maybe the quinoa will be something entirely new to your friends, and you get to be the one to introduce them to this ultra-healthy grain (it’s really more of a seed, but it’s used by most as a whole grain)! Quinoa is gluten free and high in protein. If you don’t like it, try substituting whole wheat cous cous, millet (cooked like you would pasta, with lots of water) or brown rice instead.
- ½ cup quinoa, rinsed well (important, don’t skip this step!)
- 1 cup water or low sodium vegetable broth
- 1 can black beans, drained and rinsed well
- ½ cup frozen organic corn, thawed or fresh raw corn
- 1 medium tomato, diced small
- ½ cup diced bell pepper
- 3 scallions, chopped fine
- ⅓ cup chopped fresh cilantro
- Juice and zest of 1 large lime (more if you like it tangy)
- 2 T brown rice syrup (may sub agave nectar)
- ½ t chili powder
- ½ t cumin
- ½ t ground coriander
- ¼ garlic powder
- ¼ t salt, or to taste
- pinch of fresh ground black pepper
- Place water/vegetable broth in a small pot along with the rinsed quinoa. Cover. Bring to a boil, then lower to a simmer for 15 minutes or until water is absorbed. Let sit another 5 minutes, covered. Fluff quinoa with a fork, place in a bowl and let cool.
- In a small bowl, combine dressing ingredients. Taste to adjust seasoning to your liking. Set aside.
- Combine the rest of the ingredients in a large bowl. Add cooled quinoa and dressing. Mix together well. Enjoy!
This quinoa salad recipe is sure to be a hit with those who love Mexican flavors. Perfect for the summer when tomatoes, corn and peppers are in season, it’s definitley light and refreshing. It would also be great rolled into a tortilla for lunch along with some lettuce and avocado. Next time you have quinoa for dinner, make extra so you have it already cooled and ready to go for this salad!