A couple of weeks ago I had some friends over for dinner. Our guests were all vegetarian and one has celiac disease. So I needed a meat-free, gluten-free meal and knew just the thing. I had a box of organic red quinoa from Trader Joe’s stashed in my cupboard and there was a recipe on the back I was dying to try. Let me say, it DID NOT disappoint! The flavors were fabulous, the recipe was beyond simple, and I made a double batch so we all enjoyed leftovers. What could be better?
Disclaimer: if you hate cilantro, you can stop reading here.
Recipe: Southwest Quinoa
1 cup red quinoa, cooked with broth rather than water (regular quinoa works too, just follow the box for cooking directions)- I did this step the day before
1- 15 oz can black beans, drained and rinsed
2 cups roasted corn kernels
1 avocado, cut into 1/2 inch pieces
1 pint grape tomatoes, halved
1/2 cup red onion, finely diced
3/4 cup Cilantro Salad Dressing (I bought at Trader Joe’s)
1/2 bunch cilantro, chopped
Zest of 1 lime
sea salt & pepper to taste
Cook quinoa according to package directions. While it’s cooking combine beans, corn, avocado, tomatoes, and onion. Top that mixtures with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Add 1/2 of cilantro and gently toss once more. Set aside.
When quinoa is cooked, toss with olive oil (to texture and taste preference). Add salt & pepper to taste. Set aside to cool.
When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Enjoy!
Nutritionist in Harvard Square