Kat's Kitchen- Southwestern Quinoa Salad

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Updated: 3/20/2014 2:20 pm

1 1/2 cups quinoa
15 ounce can of black beans, drained and rinsed
2 Tablespoons red wine vinegar
Two ears of corn, or 1 1/2 cups cooked corn
1 avocado, chopped
2 tomatoes, seeded and chopped
1 jalapeno, seeded and chopped
1/4 cup cilantro
1/3 cup olive oil
5 Tablespoons lime juice (about 3 limes)
1 teaspoon salt
1 1/2 teaspoons cumin

Place quinoa in a fine sieve, and rinse well. Rub the quinoa between your fingers to remove the layer of saponins that give the quinoa a bitter taste. Sample a piece of quinoa to make sure it does not taste bitter. Keep rinsing until bitterness is gone. 
In a small pot, bring water to a boil. Add a few hefty pinches of salt. 
Add the quinoa to the boiling water, and cook for 10 minutes, or until the quinoa is tender and translucent. Drain and put in a large bowl. 
Cut an inch or so off the end of each ear of corn, removing the silk. Wrap each ear in a damp paper towel. Microwave for four minutes. Kernels should be tender. 
Let corn cool. Shuck the corn, and remove all of the silk strings. Carve the corn off of the cob. Add to quinoa. 
Mix the black beans with the red wine vinegar. 
Add beans, avocado, tomatoes, jalapeno and cilantro to the quinoa and stir. 
Whisk together olive oil, lime juice, salt and cumin. Pour over quinoa and mix well. 
Store in an air-tight container in the refrigerator. 

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