Southwest Quinoa Salad

Another gluten free recipe I found in the book “Quinoa 365” by Patricia Green and Carolyn Hemming. This one is a mix of quinoa, black beans, corn and coriander. You can make it as hot (or not) as you like.

What you will need:

2 cups water

1 cup quinoa, rinsed thoroughly

1/3 cup olive oil

1/3 cup lime juice

4 tsp apple cider vinegar

2 ½ tsp ground cumin

1 tsp finely minced jalapeno (optional)

1 can corn kernels, drained and rinsed

1 diced red bell capsicum (optional)

1 can black beans, drained and rinsed

1/3 cup chopped coriander

¼ tsp salt

Method:

Bring the water and the quinoa to a boil in a medium saucepan. Cover and reduce to simmer and cook for 10-15 minutes. Turn off heat and leave covered to sit for 5 minutes. Fluff with fork and allow to cool.

Place quinoa in a large bowl.

Whisk oil, lime juice, apple cider vinegar, cumin and jalapeno (if using) in a small bowl. Stir dressing into quinoa.

Add capsicum, black beans, coriander and salt. Toss and serve.

Salad will keep for up to 3 days in a sealed container in the refrigerator.