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.