Tuesday, May 5, 2015

RECIPE: Southwestern Quinoa Salad

1/4 tsp salt
1 cup quinoa
1/2 tbsp extra virgin olive oil
1/2 cup fresh or frozen corn kernels
1 clove garlic, minced
2 tbsp fresh lime juice
1/2 tsp cumin
pinch cayenne pepper
1/4 tsp salt 
1/8 tsp black pepper 
1 tbsp chopped green onions
1/4 cup chopped cilantro
In a medium saucepan, bring 2 cups water and 1/4 tsp salt to boil.

Meanwhile, place quinoa in a fine-mesh strainer, rinse, rub and swish under running cold water for about 2 minutes to remove natural coating from quinoa.

Add quinoa to boiling water and reduce heat to a simmer.

Cover and cook until all of the water is absorbed, about 15 minutes.

Fluff quinoa with a fork.

Add oil stirring to coat quinoa.

Add corn kernels (drained if using canned) and heat through on low to medium high heat. 

Add garlic, lime juice, cumin, cayenne pepper, salt and black pepper.

Add green onions, cilantro shortly before serving to retain it's fresh green color.

Serve warm or chill and serve cold.

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