TEX-MEX QUINOA SALAD
Serves 6 to 8
For the salad:
1 1/2 cups quinoa, rinsed well
2 3/4 cups water
1/2 teaspoon kosher salt
1 (15-ounce) can black beans, drained and rinsed
1 cup fresh or thawed frozen corn kernels
1/2 small red onion, small dice
1 medium red bell pepper, cored, seeded, and diced
1 medium yellow bell pepper, cored, seeded, and diced
2 medium avocados, diced
1/2 cup coarsely chopped fresh cilantro, divided
For the dressing:
1/2 cup olive oil
1/3 cup freshly squeezed lime juice (from 2 to 3 limes)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
Pinch of cayenne pepper
Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.
Make the dressing: Place all the ingredients in a small bowl and whisk until emulsified and combined.
Assemble the salad: Place the cooled quinoa, black beans, corn, onion, bell peppers, avocados, and all but 2 tablespoons of the cilantro in a large bowl. Drizzle with the dressing and toss to combine. Garnish with the reserved 2 tablespoons cilantro. Serve at room temperature or chilled.
Make ahead: The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator. The quinoa can be cooked up to 1 day in advance, then cooled and stored in a covered container in the refrigerator.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.
Posted by: pgeistfeld@yahoo.com
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