Quinoa Salad with Black Beans, Corn and Tomatoes
Quinoa (pronounced KEEN-wa) is a grain (technically a seed) that seems to be everywhere these days. It cooks up a lot like cous cous, it looks like cous cous, and it’s a great background for savory and sweet salads. One of my favorite preparations of quinoa is the quinoa cake, though salads are easier and less time consuming and equally wonderful. Elias and I have been making a lot of quinoa salads recently, which has made us feel healthy. I thought that many of you might like something a little lighter after the crazy feasts of Thanksgiving. Enjoy this salad… it has a fresh taste to it and is dressed simply, with lime juice, a little olive oil, and salt. A nice salad to take to a pot luck.
Quinoa Salad with Black Beans, Corn, and Tomatoes
adapted from Simply Recipes
- 1 cup uncooked quinoa
- 1/2 – 1 teaspoon salt
- 2 cups water
- 1/4 medium onion, diced finely
- 4 Tbsp lime juice
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn, defrosted, OR 1 can of corn kernels, drained
- 1 pint grape or cherry tomatoes, halved
- 5 ounces Queso fresco, crumbled
- 1 jalapeño, seeded and finely chopped (optional)
- 1/2 cup cilantro, chopped
- 2-3 Tbsp olive oil
1. Stir together quinoa, water and 1/2 teaspoon of salt in a pot with a lid and bring to a boil. Cover and reduce the heat to medium-low. Simmer gently for 15 minutes, or until the quinoa absorbs all the water. Remove from heat and leave covered for about 5 minutes. Transfer to a large bowl and break up with a fork to help cool.
2. Combine onions, lime juice, black beans, corn, tomatoes, cheese, jalapenos, cilantro and oil in a separate bowl.
3. Add vegetables to cooled quinoa and mix thoroughly. Add in cilantro and taste.
4. Add additional salt and lime juice to taste.
Serve cold or at room temperature. I found this salad to taste even better as time went on.