The second time I made this, a mere week later, I added some dried oregano and a dash of cumin.<\/li>\n<\/ul>\nThis is a great salad that I’m going to play with some more. \u00a0The possibilities seem almost endless! \u00a0I might try a quinoa salad with diced cucumber, red onion, tomatoes, feta, fresh parsley, mint and a vinaigrette of olive oil, red wine vinegar, lemon juice and Greek oregano…quinoa tabouli! Yum.<\/p>\n
Southwest Quinoa Salad<\/h4>\n
Ingredients<\/p>\n
\n- 1 cup quinoa<\/li>\n
- 2 cups water<\/li>\n
- 15 ounce can of black beans, rinsed and drained
\n(or about 2 cups cooked black beans)<\/li>\n - 3 ears of steamed corn, cut off the cob
\n(or 2 cups frozen corn kernels, thawed OR 1 can, drained)<\/li>\n - 1 red bell pepper, diced<\/li>\n
- 1\/2 red onion, chopped<\/li>\n
- Handful of fresh cilantro, chopped (about half a cup)<\/li>\n
- 1 lime, zested then juiced<\/li>\n
- 2 tablespoons extra virgin olive oil<\/li>\n
- 1 tablespoon red wine vinegar<\/li>\n
- 1 teaspoon chili powder<\/li>\n
- 1 teaspoon dried oregano<\/li>\n
- 1\/2 teaspoon cumin<\/li>\n
- 1 tablespoon agave syrup or honey<\/li>\n
- Kosher salt<\/li>\n
- Freshly ground black pepper<\/li>\n<\/ul>\n
Directions<\/p>\n
\n- Combine quinoa and water in a saucepan. \u00a0Bring to a boil, cover, then reduce the heat to low and cook for 20 minutes. \u00a0Remove from the heat and let sit, covered, for 5 minutes. \u00a0Fluff with a fork.<\/li>\n
- While quinoa is cooking, combine beans, corn, red onion, red bell peppers and cilantro in a large bowl.<\/li>\n
- For the\u00a0vinaigrette, whisk oil, vinegar, honey, lime juice and zest, spices and salt and pepper to taste.<\/li>\n
- Combine cooked quinoa with vegetables, then mix in vinaigrette. \u00a0Serve room temperature or refrigerate.<\/li>\n<\/ol>\n
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![\"\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/06\/quinoa-salad.jpg\" "\\"quinoa-salad\\"")
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