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.