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QUINOA - Southwest Quinoa Salad
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You can prepare all of the components ahead of time and toss together right before serving. If you think this is too much, only toss together what you will eat in one meal. Store the leftover components separately in the refrigerator, then toss together when you’re going to eat it. makes enough for 1 or 2 or 3 or 4 Ingredients | |
2 cups | cooked quinoa |
1½ cups | black beans, cooked,, (or from a can, rinsed) |
1 | avocado, peeled and diced |
½ | red and green bell peppers, diced |
1 cup | cooked corn |
½ to 1 | whole fresh jalapeno, seeded and minced |
¼ | red onion, finely chopped |
cherry tomatoes, very generous handful, washed and sliced in half, or quartered if they’re big | |
2 tablespoons | olive oil |
1 tablespoon | fresh squeezed lime juice |
1 small clove garlic, very finely minced, pressed to a paste with the side of your knife, if possible | |
1 tablespoon | finely chopped cilantro |
pinch | ground cumin |
salt | |
pepper to taste |
corn tortillas warmed in a 200 oven, if you’re going to make tacos
Directions
Toss quinoa, black beans, avocado, red and green bell peppers, corn, jalapeno, red onion, and tomatoes in a bowl to combine.
In a separate small bowl, whisk together olive oil, lime juice, garlic, cilantro, and cumin.
Drizzle the olive oil + lime juice mixture over the quinoa, then gently stir everything to combine.
Taste and season with salt and pepper. Add more lime juice or cumin if needed.
If making tacos, fill tortillas with quinoa. You probably don’t need additional taco toppings because they’re all part of the quinoa. Except maybe sour cream or some shredded lettuce.
Recipe uploaded with Shop'NCook for iPhone.
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