The following recipe I am about to share comes from such an experience. At that point in time quinoa was something I had heard about, but had never tried, and really didn't quite know what it was. One morning at bible study my friend, Megan, brought this delicious Quinoa Mexi-Lime Salad. Saying it was amazing is an understatement. It was out of this world! She brought crackers and crema to go along with it. It was a mouthful of an experience! I have since then made it countless times.
I have done different twists depending on what I have on hand and to be adventurous too! I don't always have bell pepper handy and have often omitted that. Sometimes I have used pinto beans instead of black beans. Most recently, I have added chicken and slices of avocado to it to make it a complete meal! I have never added the jalapeno and it has always turned out fine. As for the actual quinoa you can use any color. In the picture I used half white and half red. Give it a try - you won't be disappointed!
Quinoa Mexi-Lime Salad
• 4 1/2 cups cooked quinoa
• 1 can black beans, rinsed + drained
• 1 can yellow corn, rinsed + drained
• 2/3 cup red bell pepper, diced
• 6 scallions, chopped (whites and greens)
• 1/4 cup tightly packed cilantro, chopped
• 1 large jalapeno, remove seeds and dice
• 1/3 cup lime juice
• 1 1/2 tsp salt
• 2 Tbsp cumin
• 2/3 cup olive oil
• S&P to taste
Cook quinoa according to package directions (1 1/4 cup dry). Let cool.
Mix beans, corn, pepper, scallions, cilantro and jalapenos.
Add cooled quinoa and mix well.
In a separate bowl, mix lime juice, salt, cumin and olive oil.
Pour lime mixture over quinoa mixture and mix well.