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Quinoa Salad with Mexican Flavorings

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Quinoa Salad

Quinoa Salad with Mexican Flavorings
 
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Serves: 4 as a main course and 6 as a side dish
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion, cut into medium dice
  • 1 red bell pepper, cut into medium dice
  • 2 medium garlic cloves, minced
  • 1 teaspoon each: ground cumin and chili powder
  • ¾ cup quinoa
  • 1 teapoon salt
  • 1 cup fresh (from 1 to 2 shucked ears) or frozen corn kernels
  • 1 can (about 16 ounces) black beans, drained and rinsed
  • ¼ cup chopped fresh cilantro
Instructions
  1. Heat oil in a 5- to 6-quart Dutch oven over medium-high heat. Add onions and peppers; sauté until just tender, about 4 minutes. Add garlic, cumin, and chili powder; cook until fragrant, about 1 minute longer.
  2. Stir in quinoa, 1½ cups water, and salt; bring to boil. Reduce heat to medium, cover, and simmer until quinoa is just tender, about 15 minutes.
  3. Stir in corn and beans; cook until heated through. Stir in cilantro and serve hot, warm, or at room temperature.

 

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

9 Comments

  1. melissa eimers says

    I may try this! Looks quite delicious. And, I’m with you on the cilantro! It is one of those foods that my mom never cooked with and I had never had it until adulthood. I expected that I would have to learn to like it but, to borrow the phrase, It was love at first bite! A sure way to know that I will overdo it on dinner is if the dinner has a good helping of cilantro in there!

    Reply

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