Every time I take this dish to parties, I'm applauded. Well, close to it.
I've lost track of how many friends have asked for the recipe.
So tasty, and packed with 15 grams of protein per serving, courtesy of the quinoa.
(By the way, quinoa is a seed, not a grain. Thanks, Donna, for setting me straight.)
Give this a try. Take it to the next BBQ you're invited to.
Everyone appreciates something new and different,
other than the "same old-same old" side dishes.
Santa Fe Quinoa Salad
1 1⁄2 cups water
1⁄2 cup mild or medium picante sauce
1 cup quinoa, rinsed under cold water
1⁄2 teaspoon cumin
1⁄4 teaspoon salt
freshly ground black pepper, to taste
15 oz. can black beans, rinsed and drained
1 1⁄2 cups fresh or frozen yellow corn kernels, cooked, drained and cooled
1 cup cherry or grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon canola oil
In a medium saucepan over high heat, combine the water, picante sauce,
quinoa, cumin, salt and pepper. Bring to a boil. Reduce heat to medium, cover and cook until the liquid is absorbed, 15 to 20 minutes.
Remove from the heat and let stand 5 minutes. Uncover and toss with a fork.
Transfer to a large bowl and let cool slightly.
Add remaining ingredients to the quinoa, tossing well to combine.
Cover and refrigerate for up to 2 days and serve chilled.
With thanks to Jenifer, for passing along this recipe via my sis!
Here's another version, Black Bean Tomato Quinoa, that features cilantro and lime.