Saturday, April 14, 2018

Mexican Quinoa Salad

https://www.cookingonthefrontburners.com/2016/03/29/mexican-quinoa-salad-jalapeno-vinaigrette/


yuuuummmm


INGREDIENTS

  • 1 cup uncooked quinoa
  • 2 cups water (or vegetable broth)
  • 1/2 large red pepper diced
  • 1/2 large orange pepper diced
  • 11 oz canned corn drained
  • 15 oz black beans, rinsed and drained
  • 4 green onions sliced
  • 1/4 cup chopped cilantro
  • 1/2 avocado diced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced fresh jalapenos
  • 1/2 teaspoon dijon mustard
  • 1 small garlic clove minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon cilantro

DIRECTIONS

  1. Place the quinoa and water (or broth) in a medium saucepan, bring to boil then cover and cook for 15 minutes or until done. Let rest with top on for about 5 minutes
  2. In a large bowl combine the peppers, onion, black beans, corn, cilantro and avocado - toss gently until mixed and set aside
  3. In a small food processor combine the cider, oil, honey, lime juice, jalapeno, cilantro dijon mustard, garlic and S&P; blend until very smooth - there will be some small pieces left
  4. When the quinoa has cooled a bit add to the veggies, toss to mix and then drizzle the dressing over and mix again.
  5. This can be served warm or chilled

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