Southwestern Quinoa Salad, by Way of the Pantry

By • July 6, 2013 • 15 Comments

927 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Loosely adapted from Gourmet Today. Feel free to adapt even more loosely. It's that sort of salad.Nicholas Day

Serves 4

  • 1 1/2 cups quinoa
  • 1 cup corn (or two ears of corn, with the kernels sliced off)
  • 1 teaspoon cumin seeds
  • 1 1/2 cups black beans, cooked
  • 1 pint cherry tomatoes, halved
  • 1 cup feta, crumbled
  • 3 green onions, sliced (the whites and the greens)
  • 1/2 teaspoon smoked paprika
  • 2 poblano chiles
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1/4 cup orange juice
  1. Bring three cups of salted water to boil in a large saucepan. While it warms, rinse the quinoa well under cold water. When the water boils, add the quinoa and stir. Cover the pot, reduce to a simmer, and cook for about 15 minutes -- the quinoa should still have a slight bite. (You want it well before mushy.) Then drain it well and add to a large salad bowl.
  2. While the quinoa cooks, heat a cast-iron skillet or wok on high, without adding oil. When the pan is hot, toss in the corn, stirring occasionally, until the kernels are singed. It should take at least five minutes, possibly as much as ten. When they are almost done, add the cumin seeds to the skillet and toast briefly. Then add both to the large salad bowl.
  3. To the same salad bowl, add the halved cherry tomatoes, the cooked beans (drained and rinsed, if using canned), the feta, the sliced green onions, and the smoked paprika.
  4. Roast the poblano peppers until blackened. (I use the open flame on the stove.) Let cool, then peel, seed, and chop roughly. Add these to the bowl too.
  5. Toss the salad together and add salt to taste. Then whisk together the oil, lime juice, and orange juice. Toss the salad with the dressing. Taste. You may want more oil or more lime juice. Adjust as desired. Taste again. Serve.
Jump to Comments (15)

Tags: black beans, corn, quinoa, tomato

Comments (15) Questions (0)

Default-small
Default-small
Default-small

4 months ago Lily Aarons

How long will this keep? It serves 4 which is the right amount for me to bring into work for lunch for a week but will obviously need to keep for 4 days

Default-small

4 months ago urban cook

Delicious! Made a smoked paprika dressing instead, and cooked the beans with smoked dried peppers. Both added to the smokiness, which is what I was going for. A bit time consuming, unless quinoa and beans are already cooked and on hand.

Towel_linen_flower_blk_2

about 1 year ago JNielsen

This looks fantastic! Can't wait to try it!

Default-small

about 1 year ago Geni

Used the quinoa that I had on hand and adjusted the recipe down a bit, but will try bulgur next time. It was quite good-even better the next day! Roasting the peppers over the open flame on the stove was more time consuming that I ever imagined so I'll either do that ahead of time or skip it altogether. Will up the heat and I think the addition of jicama sounds great. Will add cilantro to part of it next time (my part; himself hates it!). Thanks for a very flexible, healthy recipe!

_null__3

about 1 year ago Nela

This was fabulous! Making it again for a summer dinner party.

Default-small

about 1 year ago Geni

Don't have enough quinoa......would bulgur work?

Default-small

over 1 year ago kimmiebeck

I added cilantro and served it over chopped romaine with grilled chicken. Delicious!

Default-small

over 1 year ago Genny

This sounds delicious. Can't wit to try it.

Default-small

over 1 year ago LoisonMaui

I made this yesterday for a group of us having a full moon evening picnic at Kapalua Bay. Got good reviews. I'd make again but it wasn't spicy enough for me. Next time I'm going to use New Mexico Big Jim peppers. Even the smoked paprika didn't spice it enough for us. Lovely salad. I did make soaked over-night beans. Wonderful recipe.

Open-uri20140602-6228-x2bzc9

over 1 year ago Beth Bullock

I used queso blanco and added cilantro, both of which were excellent. Next time -- jicama!

Default-small

over 1 year ago cookinalong

This was a big hit around here! And in keeping with my "I'm not turning on the oven until after Labor Day" pledge, I made everything in my pressure cooker! Took about 40 minutes, including cooking the black beans! Thanks for a great recipe. Now that the temperature has dropped below incinerate in NY, my appetite is back. Mixed blessing...

Rainbow_carrots

over 1 year ago diaday

I love making clean-out-the-pantry meals...kind of like playing "Chopped" in your own kitchen!

Default-small

over 1 year ago Coffeecat

This is delicious - made it tonight and nearly forgot about the roast chicken it was intended to accompany. Just two notes to add - it takes longer to make than is at fist apparent if the ingredients aren't well organized ahead of time (it helps to do the poblano s first so they are ready, and to fix the tomatoes before starting the quinoa) and I thought it best after it cooled a bit. Served right after assembling it's pretty warm from the quinoa. I liked it more as the evening wore on, and the quantity dwindled. Great flavors!

Default-small

over 1 year ago johnsofats

Doesn't one usually boil the water with the quinoa already added?

Resized_for_appca

over 1 year ago Donna Londot

To keep this in the southwest spirit and living in the southwest we would probably use queso fresco in lieu of the feta, but sounds great I will be trying this soon.