Southwest Quinoa Salad
My lovely friend, and one of the original raw food ladies, Laura Koubsky, brought this dish to a dinner long ago. It was an instant hit and I have made it many, many times.
It is, in my opinion, pretty perfect for a salad... it tastes amazing, it's easy, it's nutritious and it's low on calories. What's more, it last a few days and travels well. In fact, it's even better the second day.
1 cup uncooked quinoa
1 finely diced red pepper
1 finely diced English cucumber
Kernels from 3 ears of corn (or 2 cups frozen corn thawed)
1 (15 ounce) can black beans, rinsed and drained
4 chopped scallions
1/3 cup snipped fresh cilantro
1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons extra virgin olive oil
1 1/4 teaspoons salt
1/2 teaspoon ground cumin
1/8 teaspoon white pepper
In very fine mesh strainer, thoroughly rinse quinoa with cold water and drain. Combine quinoa and 2 cups water in saucepan. Bring to a boil over high heat; reduce heat and simmer, covered, until water is absorbed and quinoa appears translucent (about 15 minutes); cool. Fluff with a fork and cool thoroughly. In large bowl, gently combine quinoa with next 6 ingredients. Whisk together juices, olive oil, salt, cumin and white pepper. Drizzle dressing over quinoa mixture; toss to combine. Refrigerate, covered, several hours, or overnight. Toss gently before serving.
Makes: 9 (1 cup) servings
Note: Thoroughly rinsing quinoa removes any traces of saponin, a bitter substance that naturally coats the seeds.
This salad keeps for several days, and improves the second day. It travels well and is great for lunches.
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