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.
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.