Monday, August 10, 2015

Southwest Quinoa and Black Bean Salad



This is a delicious salad to accompany any bbq this summer or for taking along on a picnic. One recipe serves about 4-6 average appetites, I usually make a double recipe.  Quinoa is a healthy protein option and takes on what ever flavor you are putting in it. I have a moroccan salad posted here that tastes delicious with quinoa, however cooked Quinoa and rice can interchanged in recipes if you don't have quinoa on hand.

  • 1 cup uncooked quinoa, rinsed well
  • 2 cups vegetable broth (or chicken broth)
  • 1 can of black beans (19 oz), drained and rinsed
  • 1 cup of frozen corn
  • 1 red pepper, (I used red and orange for color)
  • 2 large tomatoes, diced
  • 4 green onions, sliced
  • 1/4 cup cilantro, chopped 
  • 1/2 cup olive oil
  • 2 fresh limes, juiced
  • 1 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • cayenne pepper to taste
  • salt to taste
  1. Cook the quinoa for 20 minutes in the broth or follow package instructions.
  2. Add remaining ingredients. 
  3. Allow flavors to blend together for at least an hour or so in the refrigerator. Tastes even better the next day. 

4 comments:

  1. I really like quinoa and can almost taste your salad. All those flavours do really mix together well. I'm going to make this one day this week.

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  2. with a couple of gf's at our table we make a sort of tabbouleh salad using equal amounts of cooked rice and quinoa instead of couscous or cracked wheat. Even those without gluten issues like it. We will add this one to our menu also. Thank you

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  3. We have had something very similar and I can say it is a great tasting recipe. We love quinoa and the protein punch it packs.

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  4. I'm always on the lookout for some great quinoa salad recipes and this one looks fabulous!

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