If you haven't tried Quinoa you're missing out. My friend Carrie introduced quinoa to me a couple years ago. It's healthy, refreshing, and makes for a great snack. We made a big batch this morning. It's absolutely delicious .... and not to mention a healthy break from our everyday usual sweets we blog about : ) Recipe is below. Enjoy!
Carrie's Quinoa Salad
2 cups uncooked quinoa
4 cups of water
2 red bell peppers chopped
2 orange bell peppers chopped
2 cans of black beans
1 small-medium sized bag of frozen white corn (thawed)
1 bunch cilantro-chopped (1/3 cup)
1 1/2 tablespoons Red Wine Vinegar
1 Teaspoon Black Pepper
1/3 cup olive oil
1/3 cup lime juice
2 Teaspoons of cumin
1 Teaspoon Kosher salt (Add more to taste if you like)
1. Cook the quinoa and water in a covered saucepan over medium for about 12-15 minutes. (Cook just as you would rice and follow the directions on whichever quinoa box or bag you choose to use) Allow quinoa to cool.
2. While the quinoa is cooking, drain the black beans in a strainer and give them a quick rinse under the faucet. Shake dry and put into a large bowl. Pat them with a paper towel to dry them out further if they are still really wet.
3. Add thawed corn to the bowl, all four finely chopped bell peppers, and chopped cilantro (Add as much as you like. I use about a handful.) Again, pat dry with a paper towel if everything is still a little too damp.
4. In a second bowl whisk together the dressing ingredients. Pour onto Quinoa and toss. I always like to taste and add more salt/pepper and lime juice. Enjoy!
NOTE: In the picture I used Red, Yellow, and Orange Bell Peppers. You can really play with this recipe and use whichever colors you prefer.
OOOOO, I love quinoa and I need more ways to make it. Thanks
Made this for a barbecue I'm throwing this weekend. Only changes I made were to add a clove of minced garlic to the 1/3 cup olive oil and simmer it until the garlic was roasted before preparing the dressing, and I substituted green onion for the cilantro. Amazing! I think I'll use that dressing on chicken tortilla salad from now on.