Saturday, July 7, 2012

Southwest Quinoa Salad

Adapted from Let's Dish Recipes
2 C cooked, cooled quinoa (approximately 1 C raw will equal about 2 C cooked)
1 (15 oz.) can black beans, rinsed and drained
1 C frozen corn, thawed
1/2 C chopped red bell pepper
1/4 C chopped red onion
1-2 cloves garlic, minced
1/3 C chopped fresh cilantro

1/4 C red wine vinegar
1/4 C olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp red pepper flakes
1/2 tsp cumin
1 tsp chili powder
1 tsp oregano
1 tsp lime juice

Combine the ingredients for the salad in a medium bowl and toss together.  In a small bowl, whisk together the dressing ingredients.  Pour over salad and mix well.  Chill for at least 2 hours before serving.  Great with tortilla chips or in a wrap also!

I toasted the quinoa in a pan and then rinsed it well before cooking and it was delicious!

No comments:

Post a Comment