I have to be honest- I really haven’t caught on to this quinoa kick that everyone is doing these days. However, I made this recipe earlier this week and fell in love with it. This dish is such a great way to get some vegetables and real food into your diet.
Southwest Quinoa Salad
1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
2 cups uncooked quinoa
2 (15 oz) cans chicken broth (or vegetable broth)
2 teaspoons cumin
salt and pepper to taste
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes (undrained)
1 (4 oz) can diced green chili peppers, drained
1/4 cup fresh cilantro, chopped
Heat olive oil in a saucepan over medium heat. Saute onion and garlic until lightly browned.
Add uncooked quinoa and toast for 2 minutes. Add broth, cumin, and salt and pepper (if desired). Bring to a boil, then reduce heat and simmer on low for 15 minutes. Remove from heat and let sit for 5-10 minutes.
Stir in corn, black beans, tomatoes, green chili peppers, and cilantro.
Makes 6 servings.
Make it happen,