Kats Southwest Quinoa Salad Recipes

SOUTHWEST QUINOA SALAD

Steps:

• Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
• While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
• Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
• Serve salad warm or cold, with guacamole or sliced avocado if desired.

SOUTHWESTERN QUINOA SALAD

Steps:

• Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
• Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

KAT'S SOUTHWEST QUINOA SALAD

Steps:

• 1. Rinse your quinoa in a strainer in case any powdery saponin residue remains; then add rinsed quinoa to pan and pour 2 cups of chicken broth in; add seasoned salt, cumin, and fresh cilantro.
• 2. Cook quinoa according to package directions. You should bring it to a boil and then reduce and simmer 15 - 20 minutes. I like 15 minutes because it is less mushy. The package will tell you that white quinoa turns slightly translucent and the white germ in the center is visible. (I have read that red quinoa keeps it's texture a bit more than white, which makes it good for salads, but I haven't found any to try. Once the quinoa is done, (after draining any extra liquid), pour into a bowl and stick in refrigerator to cool, uncovered. (1 cup of dried quinoa yields about 3 cups of cooked.)
• 3. Once cool, mix in a separate bowl, the lemon juice, olive oil, seasoned salt, and garlic powder. Pour over quinoa. Mix in all other ingredients. Fluff. Chill covered.
• 4. The celery, corn and beans are nice additions, but my son doesn't like them, so they are omitted from the recipe in the picture. This may actually be served cold or hot.