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.

quinoa-salad-southwest-style

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.

quinoa-salad-southwest-style
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.

quinoa-salad-southwest-style

Hope you all have a great weekend.

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7 Comments

  • 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!

  • Reply Running and Vegetarian Tortilla Soup | quinoa, kale & exhale December 10, 2012 at 11:21 am

    […] little shopping. Saturday night I had a holiday party for one of the studios I teach at. I made my Southwestern Quinoa Salad. I didn’t have any limes so I made it with lemons and a little cayenne pepper. It was just as […]

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    […] Southwestern Quinoa, 7-layer bean dip, guacamole and chips, veggies with vegan ranch, a vegan artichoke dip that was not good and will not be shared and some gluten-free peanut butter cupcakes from my friend Nicole’s soon-to-be cookbook that were excellent. Hopefully when her cookbook is out later this year I’ll be able to share the recipe with you all. […]

  • Reply Over the Weekend in Boston | quinoa, kale & exhale August 5, 2013 at 10:22 am

    […] enjoyed Bunco out on Kristy’s deck. I made my southwestern quinoa salad and black bean brownies for the […]

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    […] enjoyed Bunco out on Kristy’s deck. I made my southwestern quinoa salad and black bean brownies for the […]

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