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Southwest Quinoa Salad


Southwest Quinoa Salad

Ingredients

For salad:

2 teaspoons olive oil
Chop 2 cloves of garlic
1 cup of quinoa is well washed and drained
1 3/4 cup low-sodium or water vegetable broth
1 cup canned corn drain
15 ounces can rinse and dry black beans
1 red chopped pepper
4 green chopped onions
2 tablespoons minced fresh cilantro

For lemon vinaigrette:

3 tablespoons of fresh lime juice
2 tablespoons of olive oil
1 tablespoon of honey
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper to taste

For serving:

guacamole or avocado if desired

Instructions

  1. Heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add garlic and fry until aromatic, stirring for about 1 minute. Add quinoa and vegetable broth (or water) and bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, about 12-16 minutes. Remove from heat.
  2. While preparing quinoa, make lime vinaigrette. In a small bowl or jar, mix the ingredients for the dressing. Beat (or shake in a jar with a lid) until well mixed.
  3. Transfer the cooked quinoa to a large bowl and add the corn, black beans, bell peppers, green onions and cilantro. Add dressing and mix gently. Try and adjust the seasonings as needed.
  4. Serve the salad warm or cold, with guacamole or chopped avocado, if necessary.

Notes

Quinoa salad can be stored for 3-4 days in the refrigerator.

This article is adapted from this site.

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