Obsession admitted

Yes, quinoa is an obsession. My apologies. But it’s good for me, and I like it, and it’s easy, and . . .what else is important?

Mexican Quinoa Salad 2

Recipe for Mexican Quinoa Salad (PDF)
Recipe 218 of 365

Use this as a side dish for enchiladas or tacos for six, or make it a meal by garnishing with salsa, shredded cheese, avocado slices, and/or a dollop of sour cream.

TIME: 20 minutes
MAKES: 4 to 6 servings

1 cup quinoa
2 cups chicken broth or water
1/4 teaspoon salt
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1/2 cup sliced scallions
2 tablespoons chopped fresh cilantro
2 cups halved grape tomatoes
1 1/2 cups fresh corn (cut from 2 small cobs)
1 (15-ounce) can black beans
Salt and freshly ground pepper, to taste

Combine the quinoa, broth, and salt in a small saucepan. Bring to a boil, cover, and simmer over low heat for 15 minutes, or until the grains have puffed up and absorbed all the liquid.

Transfer the cooked quinoa to a bowl, and stir in lime juice, olive oil, scallions, cilantro, tomatoes, corn, and black beans. Season with salt and pepper to taste, and serve warm.



Filed under Lunch, mexican, recipe, side dish

2 responses to “Obsession admitted

  1. sarah

    I made this delish dish this weekend — my first-ever quinoa experience! SO GOOD!! Thank you so much for this recipe! SO SO SO SO SO SO GOOD. You rock.

  2. Sarah, so happy you liked it!

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