Cumin-Spiced Quinoa Salad with Jalapeño Pesto

Name: Cumin-Spiced Quinoa Salad with Jalapeño Pesto
Ingredients: 1 ripe Hass avocado, pitted, peeled, and diced; 8 cherry or grape tomatoes, halved lengthwise; ½ teaspoon natural sugar; ½ teaspoon chili powder; ½ cup chopped fresh Italian parsley or cilantro; 2 tablespoons freshly squeezed lime juice; 1 large garlic clove, crushed; ½ cup chopped fresh Italian parsley or cilantro; 1½ cups cooked pinto beans or 1 (15.5-ounce) can pinto beans, rinsed and drained; 2 jalapeño chiles, halved and seeded; ½ small red onion, minced; 1½ cups cooked pinto beans or 1 (15.5-ounce) can pinto beans, rinsed and drained; Salt; 1¼ cups uncooked quinoa, rinsed and drained; 1¾ cups water, plus more for pesto; 1¾ cups water, plus more for pesto; Torn mixed salad greens, for serving; 8 cherry or grape tomatoes, halved lengthwise; 1½ teaspoons ground cumin; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This lively Salad gets its punch from a bold jalapeño pesto that coats the quinoa, pinto beans, and vegetables with its vibrant flavor.

Ingredients

2 tablespoons olive oil
1½ teaspoons ground cumin
1¾ cups

Vegan
Gluten-free

Method

Heat the oil in a small skillet over medium heat. Add the cumin and stir until fragrant, about 30 seconds. Set aside.
Place the water in a saucepan, add ½ teaspoon salt, and bring to a boil. Add the quinoa, return to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from the h