Southwest Quinoa Salad

Today we're happy to be sharing the perfect summertime salad recipe.

Our Southwest Quinoa Salad is refreshing, light and packed with nutrients. It's a healthy alternative to the typical potato or pasta salads you may find being served at summer BBQ's. We created it after being inspired by a dish we tried at a new local café we love. 

We simply chose our favorite ingredients, mixed with quinoa, chilled and the result was fantastic! Plus, it only takes 15 minutes or so to prepare. 

Bonus: quinoa (pronounced keen-wah) is an excellent source of protein.
It contains all nine essential amino acids, making it a complete protein. Quinoa also contains other nutrients such as: magnesium, iron, calcium, zinc, potassium, copper, phosphorous, vitamin E and fiber. Many people prefer quinoa as a substitute for other grains because it's gluten-free.

If you'd like to learn more about quinoa, there's an in depth article at "The World's Healthiest Foods" site.

Southwest Quinoa Salad (v, gf)

Ingredients:

1 1/2 cups quinoa (uncooked)

1 15 oz. can organic black beans drained

1/3 cup chopped cilantro (plus additional for garnish)

1 medium tomato, chopped

1/4 cup green onion, chopped

1 large green bell pepper, chopped

1 large red bell pepper, chopped

1 jalapeno pepper, minced

1 t cumin

1 squeezed lime wedge

salt and pepper to taste

Instructions:

1. Rinse the quinoa before cooking to avoid a bitter taste.
2. Place two parts water to one part quinoa in a saucepan over medium-high heat. 
3. Simmer the quinoa for about 15 minutes or until the grain becomes translucent and the white germ forms a visible spiral on the exterior of the quinoa grain. Try to ensure there is an al dente bite to the germ, in the same way as pasta. 
4. Set cooked quinoa aside in large mixing bowl.
5. Prepare the rest of the ingredients.
6. Add the rest of the ingredients to the quinoa and stir lightly.
7. Chill, garnish with cilantro and serve.