I came across quinoa on for the first time a while ago on a food blog. It looked pretty interesting and I wanted to try it. It took a while to find some but I eventually did. The next question was what to do with it? I decided to go with Mexican ingredients/flavours. It turned out pretty good. The salad was really tasty. I really liked the texture and flavour of the quinoa. The salad was just as good the next day. I look forward to further experimentation with quinoa.
Aztec Quinoa Salad
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 6
ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup black beans (rinsed)
- 1 cup corn kernels
- 1 tomato (chopped)
- 2 tablespoons red onion (chopped)
- 1 jalapeno (chopped)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 lime (juice)
- 1 green onion (chopped)
- 1 handful cilantro (chopped)
- salt and pepper to taste
directions
- Rise the quinoa well in warm water.
- Bring the water and quuinoa to a boil in a pan.
- Reduce heat, cover and simmer until it is tender, about 15 minutes.
- Pour the quinoa into a large bowl.
- Add everything else and mix.
Similar Recipes:
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Aztec Soup
Quinoa Porridge
Curried Turkey and Quinoa Salad
Roasted Asparagus and Red Pepper Farro Salad
Tabbouleh
Quinoa Fruit Salad with Yogurt
Aztec Soup
Quinoa Porridge
Curried Turkey and Quinoa Salad
Roasted Asparagus and Red Pepper Farro Salad
Tabbouleh
Take a look at World Vegetarian Day roundup at Coffee and Vanilla.
I have some quinoa in my pantry, too. your salad is a good way to use it! 😉
I love quinoa too–and this recipe looks perfectly delcious! I think corn goes with it so well.
The Aztecs scare me for various reasons, but your quinoa salad seems harmless enough 🙂 I’ll give it a shot. It looks good.
I just started using quinoa last spring and I love it! I use it anytime I would use rice or orzo.
Kevin, quinoa’s on my “to-try” list. I’m going to try a variety as there are quinoa in other colours too…that health food store in Carrot Common (danforth) has some.
I had a hard time finding it as well, but it seems like it is becoming more popular and readily available. This salad looks and sounds wonderful!
Hi,
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Margot
so what do vegetarians eat anyway?
I’m not a big fan of quinoa but I love this salad recipe. I took it to a family dinner and everyone loved it. It’s also a great food for vegetarians because it’s high in protein.
The recipe:
Snacking Salad with Apricots and Roasted Almonds
it was featured in Alive magazine’s May issue.
Note: I left out the yogourt and honey when I made this.
Mild Moroccan Spiced Dressing for the Snacking Salad with Apricots and Roasted Almonds.
Great recipe. I also experiment with food and love quinoa. Check out my blog too!
http://cookingandeatingwithdiane.blogspot.com/
Diane
HI! Thanks for your recipe! I haven’t tried the Aztec but I did try the porridge. I used currants and bananas with honey. Awesome!
I think this would work better with couscous
Sorry I forgot to mention, there's no Aztec salad dressing which should accompany this salad. It's a standard traditional dressing that is a wonderfully flavorful dressing consisting of rice vinegar, apple cider vinegar, minced garlic, cumin, coriander, a little bit of cayenne, some salt, lime juice and some sugar. Here you only have lime juice for a liquid. Needs some tweaking. I'm going to try this as a foundation but then add some Aztec dressing to give it the flavor it needs and see how it comes out.