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Southwestern Quinoa Salad with Black Beans and Farm Stand Veggies
Posted By GKC2 On May 17, 2014 @ 12:09 am In Recipes of the Week | 1 Comment
I live in NY and we had the WORST winter ever. Everything is blooming so late, and the farm stands are not open yet, but this quinoa salad was delicious with regular old produce from the local market. I imagine it would be even better with farm fresh veggies, but I’m happy I loved it with what I have! Don’t tell the author but I’m hoping the Fresh Berry Homemade Ice Cream is good with Costco berries on Shavuos too
1 ¼ teaspoons cumin
1 ¼ teaspoons coriander
½ teaspoon cinnamon
4 tablespoons olive oil
1 ½ cups red quinoa
1 (15.5 ounce can) black beans, drained and rinsed
1 medium zucchini, cut into small dice
1 cup halved grape tomatoes
1 cup fresh or frozen corn kernels, microwaved for a few seconds
1 red pepper, cut into small dice
1/3 cup sliced scallions
¼ cup chopped fresh cilantro
¼ cup fresh orange juice
1 tablespoon plus 2 teaspoons fresh lime juice
2 teaspoons minced fresh garlic
2 teaspoons honey
¼ teaspoon Asian chili-garlic sauce or paste
½ cup toasted pine nuts
Combine 1 teaspoon salt, cumin, coriander and cinnamon in a small bowl.
In a 3-quart saucepan, heat 1 tablespoon olive oil over medium low heat. Add salt spice mixture, stir well, and cook for 30 seconds. Add quinoa, stir and add 2 cups water. Bring to a boil, reduce to a low simmer, cover and cook until quinoa has absorbed all the water, about 20 minutes. Stir, uncover and cool thoroughly.
In a mixing bowl, combine black beans, zucchini, tomatoes, corn, peppers, scallions, cilantro, orange juice, remaining 3 tablespoons olive oil, lime juice, garlic, honey, chili-garlic sauce, and ½ teaspoon salt. Stir. Add cooled quinoa and mix well. The flavors will blend as it sits. Garnish with pine nuts. Can be made a day ahead of time.
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 Fresh From the Farm: http://astore.amazon.com/gourmetkosher-20/detail/1600859046
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