Santa Fe Quinoa Salad

Serving Size : 4

  • 3/4 cup quinoa
  • 1 1/2 cups water
  • Kosher salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh lime juice
  • 4 tablespoons canola oil
  • Freshly ground pepper
  • 1 15 ounce can black beans  and 1 cup frozen corn (I like TJ’S roasted)
  • 1 small red bell pepper — finely diced
  • 1/2 cup finely chopped cilantro

In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15-20 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
Meanwhile combine the ground cumin, lime juice, oil, salt and pepper in a jar and shake until combined. Pour the dressing into a bowl and add the black beans, roasted corn, red bell pepper and cilantro a Scrape the quinoa into the bowl, season with salt and pepper and serve.

Make Ahead
The quinoa salad can be refrigerated overnight.

Source: sent by Brian Samson
“adapted from a recipe in Food and Wine, May 2010″

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