Author Notes
I originally got this recipe from Epicurious, I decided to bump it up and came up with this. I don't add the tomato,avocado and cucumbers unless I think the salad will be gone. I cut them up and add to separate dishes so they don't get soggy and people can add what they like. I prefer the black Quinoa but you can use any kind. I have also added different kind of beans it dose not matter what you add or take away from the list of vegetables it still turns out. —Fran McGinty
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Ingredients
- QUINOA SALAD
-
1 cup
black Quinoa
-
1
can kidney beans rinsed and drained
-
1 1/2 tablespoons
Red Wine Vinegar
-
1 1/2 cups
Raw Corn cut off of cob
-
3/4 cup
Zucchini
-
3/4 cup
Cucumbers
-
3/4 cup
Tomato
-
3/4 cup
Pea Pods or frozen Pea's
-
3/4 cup
Torn Spinach Leaves
-
1 or 2
Avocado
-
1/2 cup
Asparagus
-
1/4 cup
Chopped Parsley
-
1/2 cup
Grated Carrot
-
1/2 teaspoon
salt
- Cumin Lime Dressing
-
5 tablespoons
Fresh squeezed Lime Juice
-
1 teaspoon
Salt
-
2 teaspoons
Cumin
-
1/3 cup
Olive Oil
-
1 or 2
Shakes of Hot Sauce
Directions
- QUINOA SALAD
-
Rinse Quinoa well, add 1 1/2 cup of cold water and 1/2 teaspoon salt cook on medium heat for 15 minutes, covered, set aside to allow all the water to get absorbed and to cool, add red wine vinegar.
-
Cut vegetables to bite size pieces and add to Quinoa.
-
Drain and rinse kidney beans or use fresh cooked and add to Quinoa.
-
Prepare Dressing
- Cumin Lime Dressing
-
Mix dressing ingredients and add to Quinoa salad. Mix well serve room temperature or cold.
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