Wednesday, August 22, 2012

Summer Quinoa

This recipe was found on Pinterest but I've adjusted the measurements to my own proportions to suit my taste.

Southwest Quinoa Salad


1/2-3/4 cup uncooked quinoa
1 can organic black beans, drained and rinsed
3/4 cup fresh or frozen thawed corn
3/4  red bell pepper, chopped
1 cup chopped fresh mango
less than 1/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1 (use less if you don't like the spice) small jalapeño pepper, seeded and finely diced
juice from 1 lime
1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric


Cook quinoa according to package directions and let cool. If using frozen corn in this recipe, you can throw the kernels in to thaw out. You may have to drain some liquid from this mixture.

Then, mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss. Refrigerate until use.

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