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Recipe Detail

Quinoa Salad

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Number of Servings:

Ingredients:

  1. 3/4 cups - uncooked quinoa
  2. 1 1/2 cups - vegetable broth
  3. 1 teaspoons - cumin
  4. 1/2 teaspoons - chili powder
  5. 1/4 cups - olive oil
  6. 2 tablespoons - lime juice
  7. 1 cloves - fresh garlic minced
  8. 4 - green onions thinly sliced
  9. 1 - tomato diced
  10. 1 cups - corn kernels canned or frozen, drained or thawed
  11. 1 cans - black-eyed peas 15 oz., rinsed, drained
  12. 1 cups - fresh diced pineapple or canned pineapple tidbits, drained
  13. 1/4 cups - coarsely chopped fresh cilantro
  14. 1 - medium avocado peeled, pitted, diced
  15. - salt and pepper to taste

Directions:

Dry roast raw quinoa in a dry medium saucepan over medium heat for 3-5 minutes, or until quinoa becomes light golden brown (some of the grains will "pop" as well), stirring constantly.
Pour quinoa into a fine-mesh strainer and rinse thoroughly with cold water (this step is very important and will help remove any bitter taste). Bring vegetable broth, cumin and chili powder to a boil in the saucepan; then add the quinoa. Cover, reduce heat to medium-low and simmer for 20 minutes until liquid is absorbed (no stirring needed during cooking time).
Meanwhile, in a medium bowl, whisk together olive oil, lime juice and garlic. Add green onions, tomato, corn, black-eyed peas, pineapple and cilantro. Cool cooked quinoa (for about 15 minutes); then toss with the ingredients in the bowl and add the diced avocado and toss gently again. Season with salt and pepper to taste.
Serve immediately or refrigerate until ready to serve.


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