Quinoa Salad

[phatj]

Quinoa Salad

Serves 10 as Salad.

I created this recipe to bring to a "healthy barbecue" hosted by my trainer. The salad is vegan-friendly, but I brought along lemon-pepper grilled chicken for carnivores to add if desired.

• 
  

Quinoa -- cook in advance and chill

• 1-1/2 c uncooked quinoa (I prefer the regular as opposed to red)
  
• 3 c water
  
• 1 T cumin powder
  
• 1 T minced or pressed fresh garlic
  
• 1 tsp salt
  

Vegetables & Dressing

• 1 red bell pepper, seeded & diced
  
• 1 medium red onion, peeled & diced
  
• 1 c yellow corn (fresh or frozen)
  
• 1 jalapeno pepper, seeds & pith removed, minced (or more to taste)
  
• 1 T minced or pressed fresh garlic
  
• 2 T minced fresh cilantro
  
• 2 T minced fresh parsley
  
• 1 T extra-virgin olive oil
  
• juice & minced zest of one lime
  
• 1/2 tsp freshly-ground black pepper
  
• lime wedges
  

1. At least a couple hours in advance, stir uncooked quinoa, cumin, garlic & salt into water in a saucepan. Cover & bring to a boil over high heat; reduce heat to low and simmer undisturbed for 15 minutes. Remove from heat & chill.

2. In a large bowl, combine vegetables & chilled quinoa and set aside.

3. In a small bowl, mix minced pepper, herbs, garlic, oil, lime juice & zest and black pepper; stir into quinoa-vegetable mixture.

4. Chill salad for an hour or so to let flavors meld. Serve with lime wedges.

Keywords: Salad, Vegan, Easy, Latin American

( RG2043 )