Southwestern Quinoa Salad

3 cups of water
1 ½ cups of quinoa, rinsed
Juice from 3 limes
2 tsp cumin
½ tsp chili powder
1/8 tsp ground chipotle chili powder (or cayenne)
2 T red wine vinegar
4 cloves of minced garlic
1 can black beans, drained
1/4 cup fresh or frozen corn (steam the corn if using fresh)
1/4 red onion, diced
1/4 cup roasted red pepper, diced
1 T minced jalapenos ¼ cup cilantro

1. In a large pot bring water to a boil. Add quinoa and boil for 10 minutes.

2. Remove from heat and drain in fine mesh sieve. Bring a fresh pot of water to boil. Place quinoa in the sieve over it. Cover with a kitchen towel and lid. Steam for 10 minutes. Remove from heat and allow to cool.

3. Meanwhile make the dressing by combining lime juice, cumin, chili powder, chipolte chili powder, vinegar, and garlic. (You can do this in a small bowl or in a blender)

4. In a separate bowl, combine black beans, corn, onion, red pepper, jalapenos and cilantro.

5. After quinoa cools, combine with black bean mixture.

6. Toss with dressing and serve at room temperature or chilled.

Thank you to Lisa Hardin for this recipe


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