Southwest Quinoa Salad

1 cup quinoa
1 1/4 cup water
1/4 tsp salt
1/4 cup olive oil
1/3 cup lime juice (~3 limes)
4 tsp apple cider vinegar (or red wine vinegar)
1 tbsp ground cumin
1-2 tsp minced jalapeno to desired spiciness
1 1/4 cup frozen corn kernels, thawed
15 oz can black beans
1 red bell pepper, chopped
1/3 cup chopped cilantro

Rinse quinoa, drain well. Add 1 1/4 cups water and salt to saucepan and bring to a boil with the lid on. Lower heat to simmer and cook for 15 minutes. Remove the lid and fluff the quinoa and make sure all the water has boiled off. Replace the lid and let sit for 10 minutes and then fluff again. Set aside to cool.

Place quinoa in large bowl. Whisk together oil, lime juice, vinegar, cumin, and jalapeno in a small bowl. Stir the dressing into the quinoa. Toss with the corn, red pepper, black beans, cilantro. Salt to taste. Serve or refrigerate up to 3 days.

50 calories/ounce


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