Quinoa Southwest Salad
While brainstorming in a meeting last week we all reached for our bag lunches. A co-worker’s salad grabbed my attention as the familiar grain was tossed with black beans, corn, peppers, and cilantro. Yum!
I want what you have! The awareness of Quinoa and it’s healthy benefits has led to many ways of preparing and enjoying it. I tweaked the recipe she shared with me, and the original is from Epicurious. I added a little sweetness to the dressing by including Agave Nectar and I used white balsamic vinegar instead of regular as I find it a bit milder. This is truly my favorite Quinoa salad to date, and I’ve included microwaveable directions for the Quinoa making it a fast and easy salad to prepare. You can also prepare this recipe as a black bean salsa…with or without the Quinoa…it has incredible flavor.
I want what you have! The awareness of Quinoa and it’s healthy benefits has led to many ways of preparing and enjoying it. I tweaked the recipe she shared with me, and the original is from Epicurious. I added a little sweetness to the dressing by including Agave Nectar and I used white balsamic vinegar instead of regular as I find it a bit milder. This is truly my favorite Quinoa salad to date, and I’ve included microwaveable directions for the Quinoa making it a fast and easy salad to prepare. You can also prepare this recipe as a black bean salsa…with or without the Quinoa…it has incredible flavor.
This Recipe is a Balanced, High Fiber, Dairy Free and Wheat Free Option
Ingredients
4-6 servings depending on size of serving
4-6 servings depending on size of serving
- 1 cup quinoa – rinsed if not already
- 1 – 14.5 oz can low salt chicken broth plus enough water to equal 2 cups
- 1 ½ cups black beans – rinsed and drained
- 1 ½ T white balsamic vinegar
- 2 tsp juice from pickled jalapenos
- ½ tsp sea salt
- ½ tsp Pepper
- 1 1/2 cups frozen corn, thawed or cooked and cooled
- 3/4 cup finely chopped red bell pepper
- 8-10 pickled jalapeño slices – seeded and minced
- ½ cup green onions, chopped
- 3 cloves garlic, minced
- 1/4 cup finely chopped fresh cilantro
Dressing
- 4 Tbsp fresh lime juice, or to taste
- 1 tsp salt
- ½ tsp pepper
- 1 tsp ground cumin
- ¼ cup olive oil
- ½ tsp agave syrup or honey
Directions:
Put quinoa and chicken broth/water in a glass bowl and cover with plastic wrap. Microwave on high for 10-12 minutes. Let sit for 5 minutes before checking. Fluff with fork and set aside to cool. (If you have excess liquid, microwave for another minute, allow to sit, then fluff again.)
In a separate bowl, toss beans, vinegar, jalapeno juice and salt and pepper to taste. Add the corn, red pepper, jalapeno’s, green onions, garlic, chopped cilantro, and cooled Quinoa. Toss well to combine.
Put quinoa and chicken broth/water in a glass bowl and cover with plastic wrap. Microwave on high for 10-12 minutes. Let sit for 5 minutes before checking. Fluff with fork and set aside to cool. (If you have excess liquid, microwave for another minute, allow to sit, then fluff again.)
In a separate bowl, toss beans, vinegar, jalapeno juice and salt and pepper to taste. Add the corn, red pepper, jalapeno’s, green onions, garlic, chopped cilantro, and cooled Quinoa. Toss well to combine.
Make dressing by whisking together lime juice, salt, pepper, cumin, agave (honey), and oil. Pour over quinoa mixture. Refrigerate until ready to serve.
Nutritional Value per serving based on 6 Servings:
Calories: 411 Fat: 12 g Carbs: 61 g Protein 17 g
