Wednesday, January 30, 2013

Southwest Quinoa Salad

I discovered Southwest Bean Salad last summer on I made it for several cook-outs and it was a hit.  I recently discovered quinoa, and wanted to find a way to eat it cold.  I didn't really like any of the recipes I came up with on Pinterest, so I modified the beloved bean salad to suit my needs, and it is great!

Food blogger I am not, so pardon the crappy photo and the un-printable recipe.

The original recipe for the Southwest Black Bean Salad can be found here:

Southwest Quinoa Salad

adapted from

1/2 cup quinoa, dry
1 15.5 oz can black beans, rinsed and drained
1.5 cups frozen corn, thawed
1 cup cherry or grape tomatoes, quartered
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp freeze-dried cilantro
salt and pepper to taste
optional: one avocado, diced

Rinse or soak quinoa, and prepare according to package directions (usually 1 part quinoa to 2 parts water, bring to a boil, cover and simmer for about 15 minutes). When cooked, let cool, or rinse with cold water in a fine mesh strainer to cool.

Combine all the above ingredients and mix well. Let sit in fridge at least a half hour.

If serving the same day, you could add 1 avocado, diced, just before serving and toss.  I made mine to eat through the week so I skipped the avocado.