Ingredients
Scale
Quinoa Salad:
- 1 1/2 cups quinoa
- 1–2 tablespoons extra virgin olive oil
- 3 cups vegetable or chicken broth (you can also use water instead)
- 1 cup corn (fresh or frozen, cooked briefly and still crisp)
- 1 cup cherry tomatoes (sliced into 2–3 pieces)
- 1 1/4 cups cooked black beans (approximately one 15 ounce can drained and rinsed)
- 1/2 cup green onions (use white and green part)
- 1 cup cilantro (chopped)
- 1/2 cup chopped dried cherries or currants (optional)
Southwest Seasoning & Dressing:
- 2 tablespoons lime juice
- 6 tablespoons extra virgin olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
Optional Garnish:
- cilantro leaves and sliced cherry tomatoes
Instructions
- Rinse quinoa thoroughly with fine mesh strainer until water runs clear. Don’t skip this step—unrinsed quinoa tastes bitter.
- Pour olive oil in saucepan, enough to coat the bottom. Add rinsed quinoa and roast grains over medium heat for about 5 minutes stirring often.
- Add broth or water and bring to a boil. Cover and let simmer for 15 minutes. Quinoa is ready when the grain is soft and has spiraled out from its shell. Then drain thoroughly (reusing the mesh strainer). Fluff and spread the quinoa out on a cookie sheet or plate to cool quickly.
- Mix together southwestern seasoning and dressing.
- When the quinoa is cool toss with corn, tomatoes, black beans, green onions, cilantro and southwest seasoning and dressing. If you like the contrast of a little sweet in your salad, add the optional dried cherries or currants.
- Adjust the seasoning to taste by adding more cumin, coriander, salt, and / or pepper.
- Refrigerate and serve. This salad tastes best when the flavors have a chance to blend for 2-3 hours or overnight.
- Enjoy!
Notes
We recommend organic ingredients when possible.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salads & Sides
