December 30, 2014

santa fe quinoa salad

This is so good and makes a delicious lunch or alongside grilled meat or seafood for dinner.

Servings 6-8 (as a main course)
Total Time 35 minutes

  • 16 ounces quinoa (about 2 cups)
  • 4 cups water
  • 2 teaspoons cumin
  • 2-3 limes, juiced (about 4 tablespoons fresh lime juice)
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • freshly ground black pepper
  • 3 cups cooked black beans (1 cup dry, 2 cans)
  • 4 ears of corn, kernals removed
  • 2 avocados, cubed (TIPS AND TRICKS: to cube an avocado)
  • 1 pint grape tomatoes, quartered
  • 1 bunch green onions, scliced
  • 1 cups chopped cilantro
  • mexican crumbling cheese


In a medium saucepan, combine the quinoa, water, and a pinch of salt.  Bring to a boil and then reduce heat to low, maintaining a simmer, cover and cook for about 15 minutes until the water is absorbed.  Set aside to cool or spread on a baking sheet and refrigerate until cool.

Meanwhile, whisk together the cumin, lime juice, oil, salt, and pepper.  Set aside.

When the quinoa has cooled, add it to a large bowl along with the rest of the ingredients (except the cheese), and stir in the dressing.  

Top with cheese and enjoy!!!

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