southwestern quinoa salad

it's the middle of january, and that means it's time to kick those new year's resolutions into high swing.  for those of you who resolved to eat healthier this year, here's the perfect recipe for you.

no doubt, quinoa has been a popular fad lately, but at least it is a healthy fad.  for those of you are aren't acquainted with quinoa yet, it is a seed (not a grain) that is loaded with fiber, folic acid, and minerals.  quinoa is actually a close relative of spinach and rhubarb.  since quinoa is so nutritious,  it is a great alternative to wheat for people on gluten-free or low-gluten diets.  quinoa makes a great stand alone side dish all by itself, but since it is so mild tasting, it is also great when mixed in salads like this one.

this salad is light, and is not too spicy at all.  not only is this salad great tasting, but it is super healthy too.  it will also stay good in the refrigerator for several days, which is great if you want to make it over the weekend and take it to work for lunch during the week like we did.

southwestern quinoa salad
prep time: 10-15 minutes
cooking time: 15-20 minutes
yields: 8 servings
adapted from kalyn's kitchen

ingredients:
1 cup dry quinoa
2 cups water
1 (15 oz.) can black beans
1 (15 oz.) can whole kernel corn
2 large red bell peppers, chopped
1 cup scallions, sliced
1 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
juice of 1 large lime
1 teaspoon ground black pepper
1-2 teaspoons garlic powder
3-4 teaspoons chili powder

directions:
pour the dry quinoa and water into a sauce pan, and bring the water to a boil.  reduce the heat to a low simmer, and cook covered until all of the water has been absorbed by the quinoa (about 15 minutes).  once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.

drain the black beans and the corn in a colander and rinse thoroughly with cold water.  pat dry with a paper towel, and pour the beans and corn into a large bowl.  add the chopped red bell pepper, sliced scallions, and chopped cilantro.  in a small bowl, whisk together the olive oil, lime juice, black pepper, garlic powder, and chili powder.  pour the dressing over the salad, and toss well.  add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.  season to taste with additional black pepper, garlic powder, or chili powder.  refrigerate and serve cold.  

enjoy!

love, laurie