Incan Quinoa Delight
6 servings, about 2 cups each
Prep + Cook = 30 minutes
Scramble subscriber extraordinaire, Michele Houghton, sent me her healthy and flavorful quinoa salad recipe. This dish would be great for a picnic or potluck, especially if you can find the Inca Red quinoa, sold by Ancient Harvest (I was shocked my local grocery store actually sells it). Quinoa is an ancient Incan whole grain that’s hot right now because it’s so healthy and cooks quickly. If you haven’t tried it yet this is a great way to dive in. Serve it with tortilla chips and salsa and sliced avocados.
1 cup quinoa (Inca Red if you can find it)
2 ears corn (or use 1 ½ cups canned or frozen corn kernels)
½ yellow or white onion, finely diced
1 green pepper, finely diced
1 tomato, diced
15 oz. canned black beans, drained and rinsed
4 oz. canned sliced olives, drained
¼ cup fresh cilantro and/or chives, chopped
¼ cup olive oil
1 lemon, juice only
½ tsp. salt
½ tsp. black pepper
¼ tsp. garlic powder
½ tsp. ground coriander
½ tsp. ground cumin
1 tsp. honey or Agave nectar
Combine the quinoa and 2 cups water in a heavy pot with a lid. Bring it to a boil, cover the pot, reduce the heat and simmer it for 10 minutes. Remove it from the heat and let it sit for 5 more minutes. Lift the lid and fluff the quinoa.
Meanwhile, steam the corn in the microwave or on the stovetop for 3 – 4 minutes, let it cool for a few minutes, and slice the kernels off of it.
In a large serving bowl, combine the onions, peppers, tomato, beans, olives, corn, and cilantro and/or chives. In a large measuring cup or bowl, combine the oil, lemon juice, salt, pepper, garlic powder, coriander, cumin and honey or Agave nectar.
Add the quinoa to the serving bowl with the vegetables and toss it all with the dressing. Serve it immediately or refrigerate it for up to 3 days.
Interesting, very nice recipe
Love the entry. Keep up the good work! Thanks!