Fiesta Quinoa Salad
Submitted by Bobbi Hill on Sep 16, 2013

This salad is delicious and nutritious. The recipe is flexible, so add or change the ingredients to what you like. Add sliced cooked chicken or grilled steak, for a main dish salad. Above all, have fun!

Servings:
6

Complexity:   
Very Easy

Total Time:
30 minutes

Ingredients:
2 cups cooked quinoa, cooled (2/3 cup, uncooked + 1 1/3 cups water) See Below
1 (15-oz.) can black beans, drained and rinsed
1 cup corn (more is fine)
1 medium or large tomato, diced
2 green onions, minced
1 large ripe avocado, cubed

Citrus Dressing
3 Tbsp. lime juice
1 1/2 Tbsp. olive oil
2 tsp. tamari or soy sauce
2 tsp. honey, melted

Directions:
In a large bowl, combine quinoa, beans, corn, tomato, green onions, and avocado.

In a small bowl, whisk together dressing ingredients until well combined.

Pour dressing over quinoa mixture and stir until well combined.

Refrigerate until ready to serve.

Cook's Notes:
Quinoa (pronounced keen-wah) is a grain-like crop that is grown for its seeds. When cooked, quinoa is light and fluffy, with a slightly nutty flavor. It can be used in place of rice,
couscous, tabouleh and even oatmeal. Quinoa is easy to prepare and cooks faster than many other grains. It is very nutritious! Quinoa has a higher protein content than any other grain, and it’s a complete protein, meaning that it provides 9 essential amino acids. It’s rich in fiber and low on the glycemic index. It’s especially great for those who eat gluten free, vegan, and vegetarian diets because it is such a great source of nutrients, including calcium, iron, and protein.

How to Cook Quinoa:
Most boxed varieties of quinoa come “pre-rinsed” but I always rinse mine regardless. It helps remove any lingering saponins (a coating the grains have in their natural state that can make the finished product bitter if not rinsed off), softens the outer shell and also removes any dust particles. In a large bowl, cover quinoa with cool water. Give it a good stir and pour off the excess (use a fine mesh strainer so you don’t lose grains); rinse and re-fill with water a couple of times. Let the quinoa soak for 15 minutes in cool water. Using a fine mesh strainer, drain and rinse your quinoa until the water is clear and it’s not foamy anymore, about a minute or two, then put it into a pot with a tight-fitting lid. Combine rinsed quinoa and fresh water or broth (use a 1:1 ratio). Add seasonings, if desired. Turn heat to medium. When the quinoa is simmering, cover, reduce heat to lowest setting and simmer for about 15 minutes. When all the water is absorbed, remove the pot from heat. Let sit covered for 5 or 10 minutes to finish steaming. Fluff with a fork before serving.

Google "Quinoa" for more information and additional delicious recipes (there are other versions of this recipe, as well.)