One of things we enjoy most about summer is the wide variety of salads in our weekly meal plan. During the summer months we make potato, macaroni, wild rice and quinoa salad as well as green salad variations almost daily using fresh herbs and homemade dressing. We thought you might like to try one of our favourites! It makes a large portion so it’s great for potlucks or leftovers.
Santa Fe Quinoa Salad
3/4 cup quinoa
1 1/2 cups water
Pinch sea salt
1 x 15-ounce can black beans, rinsed
1 can of organic corn OR 1 cup of frozen
1 small red bell pepper, finely diced
1 small zucchini, diced
1/2 cup cilantro, finely chopped
3 green onions, chopped
1 teaspoon chili powder
1 teaspoon cumin powder
2 tablespoons fresh lime juice
6 tablespoons vegetable oil
Freshly ground pepper & salt to taste
In a medium pot, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Set aside to cool for approximately 20 minutes.
Mix dressing in separate bowl or glass measuring cup. After 20 minutes, add all reaming ingredients to quinoa and mix well. Season with salt and pepper as needed and serve cold.
This salad pairs well with a green salad, corn chips and guacamole or BBQ chicken. Enjoy!