This Southwestern Quinoa Salad recipe is full of superfoods and is one of the tastiest salads I’ve ever had. Yesterday was my youngest daughters 31st birthday and since she loves Mexico we decided to throw her a Mexican Fiesta. I made my Enchilada Casserole and many of the guests brought their own delicious specialties. When I tried this recipe I knew I had to get the recipe and add my own special twist to make it unique.
At the party we decided that this salad would be equally fantastic hot, as a main dish. Quinoa is a complete protein and actually a seed, not a grain, which is why it is agreat nutritious Gluten free alternative.
This is the perfect dish to make for any because party you can make it the day before and personally when I am serving a crowd I go for recipes I can make ahead of time. It can also be easily doubled or triple (like my Enchilada casserole) to feed an army.
Southwestern Superfood Quinoa Salad
- 2 cups water
- 1 cup dry quinoa
- 1/3 cup extra virgin olive oil
- 2 1/2 teaspoons ground cumin
- 1 clove garlic, pressed, grated or finely chopped
- Juice of 2-3 limes (about 2 tablespoons)
- 1 teaspoon sea salt
- 1/4 teaspoon minced jalepeno or dried cayenne pepper (optional for heat)
- 1 15 ounce can black beans, rinsed and drained well
- 1 15 oz can chili beans, rinsed and drained well
- 1 cup frozen corn kernals
- 1 cup diced red bell pepper,
- 1/2 cup chopped green onions
- Small bunch of Cilantro chopped (1/3 – ½ a cup)
First prepare the Quinoa
Rinse the quinoa well with in a fine mesh colander and let all of the water drain. Add the 1 cup rinsed quinoa to a pot and add 2 cups water or vegetable stock. Bring the pot to a boil, then cover and reduce heat to low and simmer for about 10 minutes until all of the liquid is absorbed. Fluff with a fork and reserve for your recipe.
While the quinoa is cooking, make the dressing and prepare the veggies. Whisk the olive oil, cumin, garlic, lime, salt and jalapeno /cayenne (if you want the heat) together in the bottom of a large bowl. Now rinse and drain the chili and black beans, then chop the peppers and onions. Add the cooked quinoa, beans, corn , onions and red pepper to the bowl and gently fold it all together with the dressing. Finally, add the chopped Cilantro.
If serving cold, chill in the fridge for at least 30 minutes. As a warmed main dish serve while the quinoa is still warm. Either way I think you’ll love it.
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