Southwest Quinoa Salad

Southwest Quinoa Salad Recipe

  • Servings: 6
  • Time: 30
  • Difficulty: easy
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Ingredients:

salad:
1 cup uncooked quinoa
2 cups chicken or vegetable stock
1 15oz can black beans, drained and rinsed throughly
1 big tomato, diced
1 medium sweet potato, either roasted or baked and chopped
1 medium avocado, chopped
1 bell pepper, any color, diced
1 small jalapeño pepper, finely diced (or omit, your call)
1/2 cup frozen corn, thawed
1 medium red onion, diced

dressing:
1/2 cup finely chopped fresh cilantro
1 clove garlic, minced (or more)1/2 tsp salt (more or less to taste)
1 tsp cumin
1/4 tsp ground cayenne pepper (again, more or less to taste)
2 Tbs lime juice (or lemon)
3 Tbs olive oil

Directions:
1. Add quinoa, chicken/vegetable stock, and bring to a boil.  Reduce the heat to medium and continue to cook until the liquid has been absorbed and the quinoa can be fluffed with a fork.  This will take about 15-20 minutes. Alternatively, use leftover quinoa (1 cup dried quinoa=3 cups cooked).
2. While the quinoa cooks, prepare the rest of the salad ingredients up to and combine them into a large bowl or tupperware container.  Here is the fun part.  If you don’t have one of these ingredients, don’t worry about it.  Just omit it.  As long as you have half of the 8 mix-ins, the salad will still taste good!  Really like one avocado or corn?  Add more, not a huge onion fan don’t add as much as is listed.  YOU are making this dish, so adapt it to how you think you’ll like it!  Any of the ingredients can be frozen, canned, dried, fresh, etc.  Use what you have and adjust when necessary.  The form the ingredients are listed above is just how I usually make it–Except that I don’t usually take the time to thaw the frozen corn.  It will thaw on its own from the hot quinoa and sweet potato which have to be cooked.  If you are lucky enough to have leftovers of both of these ingredients at the time you are preparing this dish, I would advise thawing the corn.
3. Next you can mix the dressing ingredients together in a separate bowl.  Or-full disclosure: I never take the time to do this–I just add the dressing ingredients straight to the tupperware. Add in the cooked quinoa and then put the lid on the tupperware and shake to mix everything together (or use a spoon if you’re preparing in a bowl).  Then, TASTE IT!  Make sure you add more or less of the different spices/seasonings as you like.  Is the salad too dry?  Add a little extra olive oil or lime juice.  The steam from hot potatoes and quinoa and thawing corn add extra liquid so if you don’t have either of these warm ingredients, the salad might be dry. Enjoy!

One thought on “Southwest Quinoa Salad

  1. Pingback: Ugh. Leftovers |

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