Southwestern Quinoa Salad

Southwestern Quinoa Salad

(8 servings)

Ingredients:

1 ½ cups Quinoa

3 cups Water

¼ tsp. Kosher Salt

2 tsp. Cumin Seeds

¼ cup Fresh Lime Juice

¾ cup Canola Oil

½ tsp. Salt

¼ tsp. Black Pepper

1 (15 oz.) can Black Beans, rinsed & drained

1 Medium Red Pepper, diced

4 Green Onions, thinly sliced (both white & green parts)

1 large Jalapeno Pepper, seeded & diced

½ bunch Fresh Cilantro, chopped

Directions:

Bring the Quinoa, water and salt to a boil in a medium sauce pan over high heat.  Once at a boil, cover and reduce the heat to a simmer.  Cook until all liquid is absorbed about 15 minutes.  While Quinoa is cooking, toast cumin seeds in a small dry skillet over high heat for about 2 minutes or until fragrant.  Shake seeds while heating.  Using a blender, combine the cumin, lime juice, oil, salt and pepper until smooth.  Once Quinoa is done combine all ingredients in a large bowl, taste and adjust seasoning if needed.  Salad can be served at room temperature or refrigerated.

Note:               Adjust the spice to your personal taste by using more Jalapeno or including the seeds.  If you don’t like the heat omit the Jalapeno completely.

Ideas for Future Efforts

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