I had a bunch of corn on hand and after all of the tacos and burgers lately I was looking for something on the lighter side. The first thing that came to mind of course was a salad and I was thinking of a whole grain with quinoa. Given the Mexican theme that I have been on lately the next things that went into the salad were some black beans, a red pepper and a jalapeno pepper for some heat. Just one jalapeno pepper was not going to make it hot enough for me so I decided to add some more heat in the form of a chopped up chipotle in adobo sauce in the dressing. I always enjoy a nice whole grain salad as they are nice and light and yet filling and satisfying and this one was no different. The smoky chipotle dressing added the perfect amount of heat which was balanced nicely by the sweet corn and red pepper. The black beans added a nice creaminess and the cilantro and lime made the salad nice and fresh. This salad was great when I first served it while it was still warm from cooking the quinoa and the leftovers were really nice when served chilled straight from the fridge.
Corn and Black Bean Quinoa Salad
- 1 cup red quinoa
- 2 cups water
- 1 cup black beans (rinsed and drained canned beans or cooked from 1/3 cup dry beans)
- 1 ear corn (grilled and kernels cut from cob)
- 1/2 red pepper (sliced)
- 1 jalapeno pepper (sliced)
- 1 green onion (sliced)
- 1/4 cup cilantro (chopped)
- 1 tablespoon oil
- 1 lime (juice)
- 1 chipotle in adobo sauce (chopped)
- 1 teaspoon cumin
- salt and pepper to taste
- Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
- Mix the quinoa, black beans, corn, red pepper, jalapeno, green onion, and cilantro in a large bowl.
- Mix the oil, lime juice, chipotle in adobo sauce, cumin, salt and pepper in a small bowl.
- Toss the salad in the dressing.
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