I’m a recent convert to quinoa, and now that it’s available in bulk at my favourite grocery store I’m beyond hooked. I’m not an expert by any stretch of the imagination and have only prepared it a few ways so far, but I had so much success with this recipe that I needed to share it.
I made this last time Jesse was traveling for work, in preparation for juggling my design clients & being single puppy mama which may not sound like that much, but it usually keeps me on my toes from dusk till dawn. When my husband’s away the only thing that keeps me from eating pizza every night is having healthy, seriously yummy food around that’s either already prepared or easy to get finished.
This salad makes a very large serving and would be perfect for taking to a potluck, or you can make it ahead and enjoy it all week since it keeps so well in the fridge.
If you have picky eaters who fridge dive in your house I tested this out on two in my life by making guinea pigs out of Leigh-Ann and my husband Jesse. They were both new to quinoa and aren’t fans of some textures, but Leigh-Ann loved it & requested the recipe. Unfortunately, Jesse found it to be a terrifying, verging on emotionally damaging experience because bell peppers aren’t his thing and no amount of tangy southwestern goodness could get him around that.
On the other hand? It meant I got it all to myself! :)
Tangy Southwestern Quinoa Salad
adapted from Epicurious
1 1/2 cups quinoa
1 1/2 cups (1 can) cooked black beans, rinsed if canned
1 1/2 cups (1 can) cooked corn kernels
1 1/2 tablespoons red-wine vinegar
1 chopped yellow bell pepper
1 chopped red bell pepper
3 pickled jalapeño chilies, seeded and minced (wear rubber gloves or be careful not to touch your face after handling!)
1/4 cup finely chopped fresh cilantro
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 teaspoon ground cumin
1/3 cup olive oil
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve. In a saucepan of salted boiling water, cook quinoa 10 minutes using two parts water to one part quinoa. Check water level in kettle occasionally, adding water if necessary.
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a very large bowl and cool. Add beans, corn, bell peppers, jalapeños, and cilantro and toss well.
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made a day ahead and chilled, covered. Bring salad to room temperature before serving, or serve chilled depending on your preference.