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Quinoa Salad

(Quinoa Salad Recipe)

1 tablespoons Olive oil
1 medium Yellow onion chopped
2 cloves Garlic minced
1 1/2 cups Quinoa uncooked
3 cups Chicken broth or vegetable broth
1 teaspoons Cumin
1/2 teaspoon Cayenne
1 teaspoon Salt
1 teaspoon Black pepper
3 cups Frozen super sweet white corn thawed
2 cans (15 oz each) Black beans drained and rinsed
1 cup Cilantro chopped
1 large Green pepper chopped
1 large Red bell pepper chopped

Instructions for making Quinoa Salad:
In a larger pot, heat the olive oil over medium heat. Flick water from your fingertips into the pot. When it is hot enough to sizzle, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or 2 until the garlic is fragrant. Do not brown. Add the quinoa, broth, cumin, cayenne, salt and pepper and bring to a boil. Cover, reduce heat and let simmer for 25-30 minutes or until liquid is absorbed (like rice.) Remove from heat and:

For hot side dish: Add remaining ingredients except cilantro and let sit covered until everything is warmed. Add cilantro and serve.

For cool salad: Allow quinoa to cool to room temperature and add remaining ingredients. Squeeze with juice of one lime and stir in 2-3 T. red wine vinegar  Keep in fridge until ready to serve.

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