Vegetarians, vegans, gluten-free dieters – this savory dish works for everyone.
We have a group of friends that includes several vegans, along with some who are gluten-free and one who has an aversion to orange vegetables. Needless to say, cooking for this crowd sometimes poses a challenge. I’ve had some tasty quinoa salads and some tasty black bean-corn salads, so I decided to try my had at my own version. This can be freely embroidered upon.
Cat’s Southwest Quinoa Salad
1 cup quinoa (I use half red and half white)
2 cups water or stock
1 15 oz can black beans
1 15 oz can garbanzo beans (or any other bean you find tasty)
2 cups frozen corn OR 1 15 oz can corn
1 pint cherry or grape tomatoes, halved
1 bell pepper diced (I choose a contrasting color to the tomatoes)
1/2 medium onion, diced (a red onion adds nice color)
1 jalapeno, finely chopped (optional)
Fresh cilantro to taste, chopped
2 lemons, juiced
1/3 cup olive oil
1 teaspoon sugar or agave syrup (more to taste)
1 teaspoon Wow-a Chihuahua seasoning (or your favorite southwest seasoning)
Salt to taste (optional, I don’t use any)
Bring the water or stock to a boil in a medium sauce pan. Add the quinoa. Reduce to simmer and cook until water is absorbed. Cool (if you are in a hurry, float the cooking pan in an ice water bath).
Thoroughly rinse the beans and drain well. In a large bowl, combine all of the salad ingredients, including the cooled quinoa. Toss thoroughly.
In a small bowl, whisk together the dressing ingredients. Adjust the seasoning to taste.
Combine the dressing with the vegetables and quinoa.
Chill for at least an hour.
Keeps well for a few days.