Wednesday, June 20, 2012

Mexican Quinoa Salad

Just thought I'd share one of my favorite summer salads...

Mexican Quinoa Salad 
1 1/2 cups water
1 cup quinoa

Heat water to boiling. Add quinoa and cover with lid. Lower heat to medium-low and allow to simmer until the liquid is absorbed (about 15 minutes). Cool.
1 yellow bell pepper, cut into chunks
1/2 small jalapeƱo, finely chopped (I leave this out if using spicy salsa)
2 green onions, chopped
2 roma tomatoes, diced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained and rinsed (optional)
1/2 teaspoon cumin
1 handful chopped cilantro
1/2 cup salsa (if I have pico I use that)
2 tablespoons olive oil
1 tablespoon lime juice
salt to taste 

Add remaining ingredients to the cooled quinoa. Lightly toss together until well coated by the salsa and oil. 

Refrigerate for an hour before serving.

Just to wet you palate I am adding this picture from