I was walking through the grocery store the other day in the cold salad section looking for something that wasn't macaroni salad or anything with mayo in it. I picked up a small container of Southwestern quinoa salad and I thought to myself, "I could make this for half the price." So I grabbed some ingredients, went home and worked on my healthy quinoa salad.
Quinoa, pronounced "keen-wa", is a grain-like seed that has a texture almost like rice with a slightly nutty flavor. This gluten-free, high in protein seed is becoming more popular as an alternative to rice because of its nutritional value.
serves 4-6 people
1 cup of dry quinoa
2 cups of water
1 can of black beans
1 cup of canned or cooked corn
2 medium tomatoes
1 small red onion
juice of 2 lemons
chopped cilantro (optional)
salt and pepper to taste
Cooking quinoa is just like cooking rice. Boil the water and drop the quinoa in. Cover the pot and turn the burner to low heat. Let the quinoa simmer for 15 minutes. Turn off the heat and leave covered for another 5 minutes.
While the quinoa is cooking, chop up all your vegetables and drain the canned corn and black beans.
When the quinoa has finished cooking, mix all the ingredients together. Add lemon juice, salt, and pepper.
The salad was perfect but what made it even more perfect was my genius idea to use it as a salsa and bring some tortilla chips into the mix!