1 1/2 c quinoa plus 3 c water, 1 tsp. salt, 2 tsp. olive oil
1 (15 oz.) can black or pinto beans, rinsed and drained
2 c frozen corn, thawed (or fresh corn off the cob if in season)
1 c cherry or grape tomatoes, quartered
1 c grated carrot or jicama
1/2 c cilantro leaves, minced
2 scallions, chopped fine
3 limes, zested with microplane and juiced (about 1/4 c juice)
2T olive or avocado oil
1T mango balsamic vinegar
2 tsp. Cuban Island Spice blend
1/4 tsp. cayenne pepper
2 tsp. salt
1/2 c toasted pepitas (optional garnish)
Instructions
Combine quinoa in medium sauce pot with water, 1 tsp. salt and 2 tsp. olive oil. Bring to boil, covered, and reduce to low simmer for 12 15 min., or until liquid has been absorbed. Transfer cooked quinoa to large mixing bowl and allow to cool for 20 min. Quinoa can be cooled and refrigerated in tightly sealed container for later use.
In small mixing bowl, combine chopped scallions, 2T olive/avocado oil, lime juice and zest, mango balsamic vinegar, Cuban spice blend, salt and cayenne. Whisk well to fully combine to form dressing for salad.
To large mixing bowl with cooled quinoa, add beans, corn, tomatoes, grated carrot/jicama and cilantro. Drizzle mixture with vinaigrette and toss well to fully distribute. Top with toasted pepitas if desired.
Chill salad for several hours to overnight if packing along for a picnic.
Serving
Suggestions
can be served room temperature immediately or chilled.
Originally Submitted
6/3/2014
0 Out of 5 from
0 reviews
You can add this Fiesta Quinoa & Bean Salad recipe to your own private DesktopCookbook.
