I’m on a new Quinoa kick. I call it new because, for me, cooking with Quinoa is something I have had on “my list” but just now getting around to doing.
Here is a Mexican Quinoa Salad I made for a recent family get together. I had a little fun making the guys in the family guess what they were eating.
Mexican Quinoa Salad
1 Cup cooked Quinoa
15 oz. can of black beans, rinsed and drained
15oz can of sweet corn, rinsed and drained1 Green bell pepper, chopped fine
1 Yellow bell pepper, chopped fine
1 Red bell pepper, chopped fine
¼ cup chopped scallions
1 avocado, chopped
2 Tablespoons Olive Oil
1 Tablespoon Apple Cider Vinegar
1 Tsp. ground cumin
2 Tablespoons fresh lime juice
1 bunch cilantro, chopped fine
Salt and pepper to taste
First make your dressing by mixing the olive oil, vinegar, cumin, lime juice salt and pepper together in a small bowl and set aside.
While Quinoa is cooking chop all your veggies and drain your beans and corn. Mix together veggies, beans and corn in large bowl. After Quinoa has cooked and, allowed to cool, mix into your veggies and drizzle with dressing. Adding more olive oil if desired. When taking the dish I waited to chop and add my avocado just before serving.
This is served great as a side dish, dip or main meal for those hot summer days.
Linking up to these great sites today Tempt My Tummy - Tuesday At the Table - Tasty Tuesday - Home Sweet Farm - 33 Shades of Green - These Chicks Cook