Recipe: Southwest quinoa salad
Quinoa is simple, extremely versatile and has a light, fresh texture. The salad featured here was made for a summer camping trip in place of a heavy pasta salad. It made for a perfect lunch!
Normally I make Southwest-inspired dishes with cilantro, but I have an enormous amount of flat-leaf parsley from my garden, so I decided to change it up. The parsley added a nice twist of unexpected flavor, but still retained the fresh, cool vibe that you’d get from cilantro.
You can find quinoa in the natural foods section of most major grocery stores or the bulk aisle. Be sure to rinse it prior to cooking to get rid of quinoa’s natural coating, which can taste bitter.
Southwest quinoa salad
1 1/2 cups quinoa (rinsed)
1 teaspoon olive oil
3 teaspoons cumin
1 teaspoon paprika
2 cups water
1 (15-ounce) can low-sodium black beans, rinsed (or 1 1/2 cups cooked)
1/4 cup red onion, diced
1 cup bell peppers (variety of colors), diced
1/2 cup corn
1/4 cup flat-leaf parsley, roughly chopped
1/4 cup cotija cheese, crumbled
Salt and pepper to taste
In a pan over medium heat, add olive oil, cumin and paprika. Toast for 1 minute. Add quinoa and continue to toast an additional 1–2 minutes, until quinoa begins to smells slightly nutty. Add 2 cups of water and bring to a boil. Simmer 20 minutes. Remove from heat and cool.
Once quinoa is cooled, put in large bowl and mix with black beans, red onion, bell peppers, corn, parsley and cotija cheese. Juice lime over salad. Add salt and pepper to taste. Enjoy slightly chilled!
This salad can be made one to two days ahead and tends to taste its best after the first day, once all of the flavors have had time to mingle.
About The Author
Chelsey Lindahl, RD, CD, is a wellness dietitian at the MultiCare Center for Healthy Living & Health Equity, which helps educate children and families in Pierce County about healthy lifestyle choices through programs such as “Ready, Set, Go! 5210.” If you have questions, call Chelsey at 253-301-5095 or email [email protected].More stories by this author