Southwest Quinoa Salad
1 cup quinoa
cooked and cooled (see instructions below)
1/3 cup grapeseed oil or olive oil
3 tbsp fresh lime juice
1/4 tsp ground cumin
1/2 tsp salt
2 cloves minced or pressed garlic
3/4 tsp ground cayenne
substitute mild chile powder for a less spicy version
1 1/2 cups sweet and mildly spicy peppers
such as bell peppers, anaheim, etc., diced
2 small avocados
1/2 cup canned or cooked black beans
kernels from 1 cob corn
or 3/4 cup thawed frozen corn
1 half jalapeño
or more to taste, minced
1 half small habanero
minced, optional
1/2 cup cilantro
leaves and upper stems, chopped
2 medium diced tomatoes
1 small diced red onion
This is a Summer salad, through and through. Choose an array of peppers, taking into consideration level of heat, sweetness and color. I like to keep a big bowl of this salad in the fridge to eat for lunch throughout the week. Refresh with a splash of lime and a pinch of salt the day after you make it.
Rinse the quinoa thoroughly in cold water and drain. Place 1 cup of quinoa and 2 cups of water in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 10 to 15 minutes, or until all all of the water has been absorbed. When fully cooked, the germ ring will be visible along the outside edge of each seed (a white circle). If the water has evaporated, but the germ ring is not yet visible, add a splash of water, and simmer for a few more minutes. Set aside until cool.
Place all vinaigrette ingredients in a jar and shake until combined, or whisk in a small bowl.
Put all of the salad ingredients into a large bowl. Drizzle with the vinaigrette, and gently toss to combine. Season to taste with salt and extra lime juice if needed.
source: From Jennifer's blog