Wednesday, July 17, 2013

Quinoa Fiesta Salad (vegan, gluten-free)

THIS SALAD IS THE BEST!!!! Sorry for shouting, but this salad really gets me going. The flavor is outrageous, it is filling, and perfect for the hot Summer days we have been experiencing. This recipe started from another poster online, and we kept tweaking it to get just the right punch of flavors, colors,  textures and servings (because it disappears FAST). BAM!!! Enough chatter, here it is...

Remember, your health and the health of our planet depends on your choosing ORGANIC, NON-GMO produce!

Step 1: Cook the Quinoa
This is something I typically do the day ahead, so the quinoa can sit and chill in the fridge seems to have a better texture that way.

2 cups uncooked organic quinoa, rinsed
4 cups water

Place rinsed quinoa and water in your rice cooker (at least a 6 cup capacity cooker) and turn it on to cook. No rice cooker? Place the quinoa and water in a medium sauce pot on the stovetop over a medium high heat; bring to a boil and immediately reduce the heat to a very low simmer. Cook on this very low heat for 10-15 minutes or until all the water is absorbed. Set aside to cool.

Step 2: Prep the Veggies
Prep and set aside...

10 green onions, thinly sliced
1 cup chopped fresh cilantro
1 small Thai chili pepper OR 1 small jalapeƱo, seeded and diced small
zest of 2 limes (save the rest of the limes for dressing recipe)
2 cups frozen corn kernels, thawed
1 sweet bell pepper (orange is nice for COLOR), diced small
3 cups cooked black beans
1.5 pints cherry tomatoes, halved or quartered
1 or 2 firm-ripe avocados, pitted and diced

Step 3: Make the Dressing
Combine the following ingredients in a small bowl and whisk to blend:

1/2 cup olive oil
juice of 4 limes
2 tsp sea salt
1 tsp ground black pepper
4 tsp ground cumin

Step 4: Put it Together!
Combine chilled quinoa, prepped veggies and dressing in a large mixing bowl and toss gently with a large spoon or spatula. Ready to serve, or chill in the refrigerator.

HINT: You can play with the veggie combination and even try adding small amounts of fruit, like mango or peaches. Delicious!

*gluten-free and soy-free

1 comment:

laura said...

This is SO good! It is my current go to potluck dish and is always a big hit. Doesn't last long in my fridge either!