This Southwest-inspired quinoa salad combines our versatile Red & Black Quinoa Blend with hearty corn, spicy Diced Green Anaheim Chiles and fragrant cumin. These bold flavors pair wonderfully with black beans, chicken or pork.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients
Makes 6 servings.
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3 1/2 Cups Water
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2 Cups Red & Black Quinoa Blend
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1 Cup Freeze Dried Sweet Corn, rehydrated
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1/3 Cup Diced Green Anaheim Chiles, rehydrated
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1 Medium Red Bell Pepper, diced
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1 Medium Orange Bell Pepper
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1 Cup Sweet Onion, diced
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1 Cup Cilantro, chopped
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1/3 Cup Fresh Lime Juice
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2 Teaspoons Agave Nectar
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1 Teaspoon Garlic, chopped
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1/2 Teaspoon Ground Cumin
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2/3 Cup Olive Oil
Directions
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Bring water to a boil, and add Red & Black Quinoa Blend. Return to a boil, then reduce heat to a simmer. Cook until pearly grain slightly emerges from quinoa, about 15 minutes.
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Strain off additional cooking liquid and allow quinoa to cool.
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Stir in rehydrated corn, chiles, peppers, onions and cilantro.
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Add lime juice, agave, garlic, cumin, cayenne, salt and ground black pepper to blender. Blend until smooth. Drizzle olive oil into mix and blend until emulsified. Season dressing with salt and ground black pepper to taste.
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Blend dressing into quinoa and serve.