©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Southwest Quinoa Salad

I have been on a quinoa kick for a while.  Sorry if I have blown up everyone's Pinterest feed.  This Southwest version looked yummy and I made it the other day.

1 cup quinoa cooked according to package directions
1 – 14 ounce can black beans, drained and rinsed
1 – small bag of frozen corn, thawed
1/2 of a large red bell pepper
4 green onions, sliced thinly
Juice from 2 limes
1/3 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon salt

Cook 1 cup quinoa according to package directions.

When the quinoa is done cooking, fluff it with a fork, transfer it to a large bowl, and allow it to cool completely (about 15 minutes).

In a small bowl whisk together lime juice, olive oil, ground cumin, black pepper and salt.

When the quinoa has cooled, add in black beans, corn, red bell pepper, and green onions.

Stir in dressing and toss to coat. Cover and refrigerate for at least an hour before serving.

I like to portion the salads into small gladware containers so it is a quick and easy lunch.

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