RECIPE // Southwest Quinoa Salad

3.25.2016

Quinoa is having a moment in the spotlight. Why? Because it is a "perfect protein".  It has all the same healthy enzymes that meat has in it, but none of the fat. You cook it exactly the way you cook white rice, but it only take 15-20 minutes.  Like rice, it's more of a vehicle that soaks up any flavors you add.

This recipe is easy and delicious! It's better the next day so planning ahead is great, but it's still good either way. Matt pretty much devoured this over three days and kept saying "This is the best! Where can we get more quinoa salad recipes?!" Yeah, it's that good.


SOUTHWEST QUINOA SALAD 
Recipe by Emilie Ahern
Yield: 8 side dish portions

INGREDIENTS
1/3 cup fresh lime juice
1/3 cup olive oil
3 tbsp chopped fresh cilantro
2 cup cooked quinoa
1 tsp ground cumin
1 cup frozen corn, thawed
1 can black bean drained and well rinsed
1 plum tomato, diced
1 diced fresh zucchini (about 1 c.)
1/3 cup very finely chopped red onion
Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS
1. In a small bowl whisk together olive oil, lime juice and cilantro. Set aside.
2. Combine all other ingredients in medium sized bowl.
3. Top with dressing and toss gently to combine.
4. Cover and refrigerate for at least 1 hour or up to 2 days.

TO SERVE
- Serve on the side of my Beef and Bean Baked Burritos
- Add a diced grilled chicken breast on top for an easy and healthy lunch!

TO STORE
Store, covered, in refrigerator up to 5 days.

3 Way Righteous Comments:

Heather Mecham said...

Yum! I make a quinoa salad a lot like this one, just leave out the zucchini and add olives. I'll have to try it with zucchini, sometime!

Camille said...

Oh yum! I love the way you sneak the veggies in and made it delicious! Thanks for the recipe.

Kim Chase said...

YUM! ALWAYS LOOKING FOR A DELICIOUS SIDE DISH! THANKS FOR SHARING ;)

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