I have to admit, I did not make this, but I ate it. My friend, Robin, wanted to try a recipe that was in our local newspaper, and it happened to be gluten free, so she shared it with me. It was yummy. She did a few things differently. She added lime juice and cilantro and a smidge more cumin. She also would have made more dressing, and added some leftover chicken. I think I might also add some chopped up avocado.
Thank you Robin for sharing!
Before cooking quinoa, be sure to rinse the grains well under cold water to wash the bitter coating.
SANTA FE-STYLE QUINOA SALAD
1½ cups water
½ cup mild or medium picante sauce
1 cup quinoa, rinsed under cold water
1 teaspoon cumin
¼ teaspoon salt
freshly ground black pepper, to taste
15-ounce can black beans, rinsed and drained
1½ cups fresh or frozen yellow corn kernels, cooked, drained and cooled
1 cup cherry or grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon canola oil
lime juice o taste
chopped cilantro to taste
In a medium saucepan over high heat, combine the water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil, then reduce heat to medium, cover and cook until the liquid is absorbed, 15 to 20 minutes.
Remove from the heat and let stand 5 minutes. Uncover and toss with a fork. Transfer to a large bowl and let cool slightly.
Add remaining ingredients to the quinoa, tossing well to combine. Serve slightly warm or let cool to room temperature.
Alternatively, cover and refrigerate for up to 2 days and serve chilled or warm.
Makes 4 servings.
Recipe from Donna Klein's The Gluten-Free Vegetarian Kitchen