Southwest Quinoa Salad

Name: Southwest Quinoa Salad
Ingredients: 2 cups (500 mL) water; 1 cup (250 mL) quinoa; ⅓ cup (80 mL) olive oil; ⅓ cup (80 mL) fresh lime juice (about 2-3 limes); ⅓ cup (80 mL) fresh lime juice (about 2-3 limes); 4 tsp (20 mL) apple cider vinegar; 2½ tsp (12 mL) ground cumin; 1 tsp (5 mL) finely minced jalapeño, Fresno or Mirasol pepper (optional); 1 tsp (5 mL) finely minced jalapeño, Fresno or Mirasol pepper (optional); 1 tsp (5 mL) finely minced jalapeño, Fresno or Mirasol pepper (optional); 1¼ cups (310 mL) frozen corn kernels, thawed; 1 cup (250 mL) diced red bell pepper (about 1 pepper); 1 cup (250 mL) diced red bell pepper (about 1 pepper); One 14 oz (398 mL) can black beans, drained and rinsed; ⅓ cup (80 mL) chopped fresh cilantro; ¼ tsp (1 mL) salt

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

A classic southwestern blend of black beans, corn and cilantro.

Ingredients

2 cups (500 mL) water
1 cup (250 mL</

Vegan
Gluten-free

Method

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Place the quinoa in a large bowl. Whisk the oil, lime juice, apple cider vinegar, cumin and jalapeño (if using) in a small bowl. Stir the dressin