Southwestern Quinoa Salad

September 14, 2012

Happy Friday all.  I was watching the news this morning and noticed that the meteorologist puts a Pats logo on the Sundays when the Patriots play at home on the 7-day forecast. In California they limit the use of ‘weather icons’ to things like St. Patrick’s Day and 4th of July.  I guess I have some things to learn about Patriots mania.  Amazing.

Speaking of amazing check out the kale I got at the farmers market this morning.  Along with other goods.

I also spent some time at the Boston Public Library getting my new library card.

For those of you with kindles or ipads, you must, must get a library card and check it out.  You can download e-books for free in seconds.  I’ve never read so much in my life.  San Francisco and Boston both have the service so I imagine it’s fairly common.

Anyway, I’m sure you’re not here to listen to me ramble about weather and library cards. (Or maybe you are, hi mom!).

So as promised, a recipe.


Southwestern Quinoa Salad

I took yesterday’s quinoa and made a delicious salad today.  Which is another beautiful thing about quinoa, it stays for a few days in the fridge.  Just make sure to put it in a covered dish so it doesn’t dry out, and fluff with a fork when you’re ready to use it again.  When Michael and I were both working full-time I would make a big batch on Sundays and we’d keep it the fridge for easy lunches or dinners throughout the week.

For the salad:

3 cups of perfect quinoa

1 can of black beans, drained and rinsed

1 ear of corn, you can also substitute a cup of frozen corn if it isn’t in season

1 pint of cherry tomatoes

Optional: hot sauce, avocado, mango cilantro and green onions (we’re divided on cilantro in this house so I usually add it at the end just to mine)

For the dressing:

Juice of one lime

1/2 tablespoon chili powder

1/2 tablespoon of cumin

1 teaspoon fresh minced garlic

2 tablespoons olive oil

2 tablespoon rice wine vinegar, white wine vinegar would also work but add a few pinches of sugar if you substitute

1/8 teaspoon salt

1 tablespoon water

Add quinoa and drained black beans to a big bowl.

Boil corn if using fresh.  Once cool, cut kernels from the cob and add to bowl.

Halve cherry tomatoes.  Add hot sauce, avocado, cilantro and onions if using.

Mix all dressing ingredients together in a separate bowl.

Add dressing to quinoa mixture.  Toss.

You can serve right away but the salad will also be good once the dressing has had a chance to merry with the quinoa so leftovers may be even tastier.


Hope you all have a great weekend.

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  • Reply Michael Chase September 14, 2012 at 6:41 pm

    Looks delicious. I can’t wait to indulge (minus the cilantro, of course).

  • Reply Kim Hiltachk September 17, 2012 at 12:09 pm

    I made this yesterday for lunch this week. The bites I snuck in yesterday were delicious – I’m sure it will be even better after a day in the fridge! Thanks Lisa!

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