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For those who have not tried quinoa, this recipe is for you.  And if you are a quinoa fanatic, this recipe is for you as well.  A great combination of protein and nutrient packed quinoa, fresh tomatoes, sweet corn and creamy black beans.  If an avid farmer’s market goer, toss this salad up with your fresh loot from the local outdoor stands this year.

Great make ahead dish for a picnic or outdoor potluck bbq.  My husband and I also like to dip blue corn tortilla chips into this colorful bowl of goodness.  Quinoa is gluten-free and cooks up like rice, but has a much longer list of health benefits.  To read more about this flavorful, body nourishing ingredient visit: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

Delicious vegetarian meal and gluten/wheat free if skipping, or using the right vinegar. Add grilled shrimp or chicken for added protein if you are a meat lover.

SUMMER QUINOA SALAD

serves 8-10

  • 1 cup WHOLE GRAIN QUINOA, rinsed
  • 2 cups WATER
  • 1 medium ZUCCHINI, chopped
  • 1 medium SUMMER SQUASH, chopped
  • 1/2 medium RED ONION, chopped
  • 1 large GREEN BELL PEPPER, chopped
  • 10 oz CHERRY TOMATOES, halved
  • 1 cup CORN, FROZEN OR FRESH, cooked
  • 15.5 oz BLACK BEANS, rinsed and drained, (1 can or 1 3/4 cup)
  • 3 cloves GARLIC, grated or minced
  • 2 tbsp OLIVE OIL, EXTRA VIRGIN
  • 1 tbsp RED WINE OR RICE VINEGAR
  • 2 LIMES, JUICED OR 1 LEMON, JUICED
  • 2 tbsp CUMIN, GROUND
  • 1 tbsp CHILI POWDER
  • 1 tsp CORIANDER, GROUND
  • 2 tsp HONEY, PURE OR RAW
  • SEA SALT AND PEPPER TO TASTE
  • 2/3 cup FRESH CILANTRO, chopped (more or less to taste)
  • 1/2 tsp CRUSHED RED PEPPER (optional, or to taste)

1. Rinse quinoa in a mesh strainer. Mix rinsed quinoa with 2 cups water and bring to a boil with 1/2 tsp sea salt. Return to simmer and cook 20-25 minutes, or until all liquid is absorbed.  Fluff with a fork.

2. Cut tomatoes, zucchini, summer squash, green pepper and onion.

Saute all cut vegetables, except tomatoes, in a large skillet sprayed with cooking spray or olive oil. Sprinkle with salt and pepper, cook 7-10 minutes or until softened and start to brown.

3. In a large bowl, combine cooked corn to tomatoes. Toss with a little s & p.

Then add cooked quinoa and black beans.

Pour in hot vegetables.

4. To make the dressing: whisk garlic, salt, pepper, olive oil, vinegar, honey, lime or lemon juice and ground spices in a small bowl or measuring cup.

grated garlic

5. Pour vinaigrette over vegetables and quinoa; toss while warm.

Season with extra salt and pepper if needed.  Stir in cilantro before serving.

Serve warm or chilled (I usually serve after refrigerated a few hours or all day).  Store in an airtight container for a few days in the fridge. Makes 10 cups. Serving size: about 1 cup salad.

Quinoa “Summer” Salad can be made and enjoyed all year round.

 super easy take to work lunch…no microwave or afternoon snack needed!

NUTRITION INFO PER 1 CUP SERVING: 160 calories, 4.5g fat, 27g carb, 6g fiber, 5g sugar, 6g protein

PRINT RECIPE – PDF

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