Friday, September 13, 2013

Mexican Quinoa Salad

I love trying different recipes with quinoa. This is my latest find. I also added avocados and Cotija cheese. I love how the recipes I have found lately only require olive oil and lemon juice for dressing. The salad was quite flavorful and I can eat as much of it as it is healthy.

Mexican Quinoa Salad
Adapted From Jennifer’s Kitchen
  • 3 cups cooked quinoa (3/4 cup uncooked)
  • 1/3 cup diced red onion
  • 1 clove garlic, crushed
  • 3/8 cup lemon juice
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh cilantro
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder or granulated onion
  • 1/4 teaspoon garlic powder or granulated garlic
  • 1 teaspoon salt – or to taste
  • 1 1/2 cups (one 16–ounce can) cooked black beans, rinsed and drained
  • 1 1/2 cups (one 15-ounce can) corn, drained
  • 1/2 cup (one 2.25-ounce can) sliced black olives
  • 2 – 4 tablespoons olive oil
  • 1 medium fresh tomato, diced small
  • 1/2 medium red bell pepper – optional
  1. Mix together cooked and cooled quinoa, diced onion, garlic, and lemon juice in a large mixing bowl.
  2. Finely chop parsley and cilantro. (A food processor works well for this.)
  3. Stir into quinoa along with seasonings, black beans, corn, and olives.
  4. Stir in oil, tomato, and pepper, immediately before serving.
  5. Serve at room temperature or chilled.
For a heartier dish, add an additional 1 1/2 cups (one 16-ounce can) black beans.

No comments: