SOUTHWEST QUINOA SALAD
I love quinoa! It’s replaced rice in just about all my recipes. It’s a seed that is fairly high in protein and complex carbs – which does not cause carb cravings in me. It cooks like rice…can be made savory or sweet, and takes on the flavors you pair with it.
This salad had added high fiber pinto beans and sweet bell peppers for a great lunch. Add some soy crisps or serve on top of shredded lettuce.
3 cups cooked Quinoa (see below)
2 cloves garlic, pressed or minced
1/2 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon chipotle pepper powder
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon kosher salt, or to taste
Juice from 1/2 of a lemon, about 2 tablespoons
3 tablespoons olive oil
1 cup canned pinto beans, drained and rinsed
1/2 cup finely diced sweet bell peppers, red and yellow are sweet and colorful
1 tablespoon chopped fresh parsley
To cook quinoa: Rinse 1 1/4 cups of the grains in a fine-meshed sieve until water runs clear. (Most on the market is very clean already, so a quick rinse is fine.) Bring to boiling 2 1/2 cups of water or chicken broth. Add salt if desired. Pour rinsed grains into boiling water and stir. Reduce heat to low and simmer, covered for 15-18 minutes. All of the water may NOT be absorbed. You can tell that it is done when the white spot in the middle is gone and the little ‘sprouts’ are present and it is fluffy and soft. If there is still water in the pot, scoop out the grains into the sieve and shake until they stop dripping. Use when either warm or cold. (I like to mix it with seasonings when warm…it seems to soak up the flavors better.)
In a large bowl combine the cooked quinoa, garlic, cumin, oregano, chipotle pepper, chili powder, black pepper, salt, lemon juice, and olive oil. Stir until well combined. Stir in pinto beans, sweet bell peppers, and fresh parsley. Cover and chill for at least two hours. Makes 8 servings.
Per Serving: Calories 203; Protein 8 g; Fat 5 g; Carbs 18; Sugar 0 g; Sodium 395 mg