Quinoa salad with black beans, corn, fresh tomatoes, jalapeños, farmer’s cheese, lime juice and cilantro. Make this Southwestern Quinoa Salad for any occasion.
Quinoa is one of my favorite dishes, and you?
Grain-like but not actually a grain, quinoa has a wonderfully nutty flavor. Luckily, it’s also very good for you, being high in protein, fiber, magnesium, calcium and iron.
Southwest Quinoa Salad
This quinoa salad is a quick mix-up with canned black beans, fresh garden tomatoes, corn, farmer’s cheese, jalapeños, red onions, cilantro, and lime. (Want to use homemade beans? Prepare them on the stovetop or in a pressure cooker.)
It will keep refrigerated for several days, making it a great salad for picnics and gatherings. Enjoy!
Southwest Quinoa Salad
If you’re working with frozen corn, you can add more flavor by taking the frozen corn kernels and toasting them directly in a hot pan without defrosting them first. Save time by prepping most of the ingredients while the quinoa is cooking.
ingredients
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1 Cup uncooked quinoarinsed well
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1/2 teaspoon Salt
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2 cups water
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1/3 Cup rolled Red onion
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2 tablespoon lime juice
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1 (15-Ounce) Canned black beans, drained and rinsed
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1 Cup frozen cornthawed OR 1 cup fresh corn, par-cooked, drained, and chilled (approximately the amount of kernels in an ear of corn)
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3 Middle tomatoescored and cut into pieces
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5 ounces QuarkQueso panela, fresh mozzarella or other mild farmhouse cheese, cut into 1/4-inch to 1/2-inch cubes
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1 jalapenocored and finely chopped
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1/4 Cup chopped corianderincluding tender stems, boxed
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3 tablespoon Extra virgin olive oil
method
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Cook quinoa:
Place the washed quinoa, salt, and water in a saucepan and bring to a boil. Cover and simmer until the quinoa absorbs all the water, about 10-15 minutes.
Remove from the stove and let rest for 5 minutes. Place in a large bowl and fluff with a fork to cool faster.
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Soaking Onions in Lime Juice:
While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) will help take the spiciness out of them.
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Mix together the prepared black beans, corn kernels, tomatoes, cheese, jalapeños, cilantro, and oil:
into a large bowl.
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Add quinoa and onions to bean mixture:
When the quinoa has cooled, mix it into the bean mixture. Add the red onion and lime juice, adding salt, more oil, or lime juice to taste.
Serve at room temperature.
Links:
Quinoa Salad with Red Peppers and Cilantro – by Kalyn’s Kitchen
| nutritional information (per serving) | |
|---|---|
| 374 | calories |
| 15g | Fat |
| 47g | carbohydrates |
| 16g | protein |
