Southwest Quinoa Salad

By polloazul

Ingredients

• 1 cup quinoa, rinsed (some brands are pre-rinsed, allowing you to skip this step)
• 1 3/4 cups water
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup mint, roughly chopped
• 1/2 cup cilantro, roughly chopped
• 1 bunch green onions, thinly sliced
• 1 red pepper, diced
• 1 1/2 cups cooked black beans (or a 15 ounce can of beans, drained and rinsed)
• 1 cup corn kernels (fresh or canned)
• 1 large garlic clove, minced
• 1-2 juicy limes
• 1 tablespoon olive oil

Details

Adapted from bluekaleroad.com

Preparation

Step 1

Combine the quinoa, water, cumin, salt and pepper in a medium sized sauce pan and bring to a boil. Cover the pan and lower the heat to a simmer. Let cook until the quinoa is soft and water is absorbed, about 13-15 minutes. Remove from the heat and keep covered for 5 minutes. Uncover and let cool. The quinoa can be made a day ahead and kept in the fridge. Bring to room temperature before proceeding.

Place the quinoa in a large serving bowl. Add the mint, cilantro, onions, red pepper, beans, corn and garlic. Squeeze the juice of one lime in and drizzle in the olive oil. Stir gently, taste for additional lime juice, salt and pepper and add more if needed. Serve at room temperature.