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Southwest Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1-2 cloves garlic, peeled and smashed
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cup fresh or frozen corn
- 1 15 oz. can black beans, drained
- 1 cup grape tomatoes, halved
- ¼ cup finely chopped red onion
- 1-2 jalapeno peppers, finely chopped
- ¼ cup red or green pepper, chopped
- 1 small zucchini, chopped
- ¼ cup chopped fresh cilantro
- juice of 1 large lime or 2 small ones (1/4 c.)
- 4 t. extra virgin olive oil
- ½ teaspoon cumin
- salt to taste
- ½ cup pepitas, toasted
Instructions
- Rinse quinoa thoroughly to remove bitter coating. Place in a 2 qt. saucepan with water, garlic, cumin seeds and bay leaf. Bring to a boil, then cover, lower heat and simmer for 10-15 mins., until water is absorbed and quinoa is fluffy. Allow to cool. Remove bay leaf and garlic. Chop garlic and add to quinoa.
- Place cooled quinoa in a bowl with the corn, black beans, tomatoes, onion, jalepenos, peppers, zucchini, and cilantro.
- Whisk lime juice, oil and cumin in a small bowl. Drizzle over quinoa salad and toss.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/