Thursday, April 29th, 2010

Quinoa Salad

Although I am Christian, I never proselytize. Yet if I cook a yummy meal, I can not help myself, but share.

One of our all-time favorite recipes is our Quinoa Salad. We all (yes, even Lana) love it. But even better than that, is that it is SO good for you. I found the recipe at Sensible Living. The only problem with her recipe is that the ingredients are all out of order which just made the cooking process a little frustrating.

Quinoa and Black Bean Salad

• 1 cup raw Quinoa
• 1 tbsp Olive Oil
• 1 tsp Paprika
• 2 cups Water
• 1 tsp Salt
• 1 cup Black Beans, cooked (since black beans are expensive and hard to find here, we often use kidney beans)
• 2 cups Corn
• 2 tbsp Olive Oil
• 2 cups or 1 large Onion, finely chopped
• 2-4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Coriander
• 1-2 tsp Garlic Chili Paste or 1 fresh Chile, finely chopped (I find this is optional)
• 2 Red Peppers, diced
• 1 large Tomato, diced
• 2 tbsp Parsley, chopped (my husband prefers I omit this)
• 1-2 tbsp Cilantro (Coriander to the Aussies & Kiwis), chopped
• 1/4 cup fresh Lemon Juice
• Salt and Pepper to taste

1. Rinse quinoa and set aside.
2. Heat oil in saucepan over medium heat, add paprika and stir constantly for about 1 minute.
3. Add the quinoa, water and salt. Cover and bring to a boil. Lower heat and simmer for 10- 15 minutes or until the water is absorbed and quinoa is tender but still a little chewy.
4. In a skillet, heat oil and sauté onions, garlic, cumin and coriander until onions are translucent.
5. Stir in corn, red peppers, chili paste and cilantro. Sauté for another 5 minutes or so.
6. In a large bowl, combine quinoa and sautéed veggies and chill for 15 minutes.
7. Add black beans, tomatoes, parsley, lemon juice, salt and pepper.

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