Cinco De Mayo Quinoa Salad
Makes 7 servings, 1/2 cup each
Active Time: 20 minutes
Total Time: 1 hour
- 1/2 C Quinoa
- 2 C Vegetable Broth
- 1 C Corn on the Cobb kernels, grilled
- 2 Avocados, diced
- 2 Small Red Peppers, diced
- 2 T Extra Virgin Olive Oil
- 2 Limes, juiced (or 4-5 T Lime Juice)
- 1 t Chili Powder
- 1 t Ground Cumin
- 1 t Garlic Powder
- 1 t Dried Basil
- 1/2 t Seasoning Salt
- 1/2 t Ground Black Pepper
- 1/2 C Cilantro, chopped
1. Soak quinoa in vegetable broth for 15 minutes.
2. Meanwhile, dice the veggies and whisk the dressing together in a separate bowl.
3. Turn the quinoa pot to medium heat and let it come to a boil. Then reduce heat to low and let quinoa simmer for about 20-25 minutes or just until the liquid absorbs, stirring often.
4. Toss the dressing, quinoa, and veggies together and stick the bowl into the fridge for about 20 minutes. Serve cold.
181 calories, 17g carbs, 10g fat, 4g protein, 4g fiber
Guac? Check. Tacos? Check. Quinoa Salad? CHECK! I really like Oh She Glow’s Red Quinoa and Black Bean Salad and The Diva Dish’s Lemon Quinoa Cilantro Chickpea Salad, but I had different ingredients and a different vision for this quinoa salad. The chili powder gives it a slightly spicy taste, and the cumin and grilled corn lends a hint of smokiness. The beautiful bright red peppers not only make this salad look festive, but give it a raw veggie crunch. No grill? No problem! See this video of how to grill corn on the cobb on a George Foreman (which is what I used). I’m sure you could also just use frozen or canned corn, but it might not have the same flavor or nutritional content as fresh corn. This also works wonderful as a leftover dish, since it tastes better the day after once all of the flavors have had a chance to soak in and marinate. Let me know what you think, and enjoy!