Saturday, December 12, 2015

Here's another recipe from our December potluck:

Quinoa Party Salad
Adapted from Clean Eating, Nov/Dec 2011
I allow 2 hours or more to prepare this.  Hands-on time is 10-15 minutes.  Serves 8.

In a fine-mesh strainer, thoroughly rinse
            2 c quinoa (tri-color looks festive)
In a medium saucepan, bring to a boil
            4 c water
Add the quinoa, cover, reduce heat, and simmer for 15 minutes, until the water is absorbed.  Let cool (but if you don’t have a long time, it will work to use the grain while it is still warm.)

Prepare the dressing:
In a small bowl, whisk together
            ¼ c olive oil
            juice of 1 lime
            1 T ground cumin
            pinch of red pepper flakes
Stir until well combined and set aside.

In a large bowl, combine:
            3 c frozen corn kernels, thawed
            1 15-oz can black beans, rinsed and drained
            1 medium red pepper, chopped
            1 medium orange pepper, chopped
            1/2 jalapeno pepper, seeded and chopped, or to taste
            1 c fresh cilantro, chopped (measure first, then chop)

Add the quinoa and stir to combine.  Top with the dressing, then season with salt and pepper to taste; mix well.  Serve cold or at room temperature.

1 comment:

  1. Sounds simply wonderful! Thanks for sharing this - am headed to the grocery store shortly!