We were getting ready to barbecue steak for dinner yesterday, with leftover quinoa as the side dish. At the last minute I decided I wanted to make it into a salad, so Monte gave me some tips and this is what we came up with...
1/2 c. quinoa, rinsed
1 c. chicken or vegetable broth
2 tbsp. lime juice (or lemon, if that's what you have)
2 tbsp. vinegar
1 tbsp. olive oil
2 tsp. cumin
2 tsp. chili powder
pinch of cayenne (optional)
salt & pepper to taste
1 c. black beans
1 c. corn
1 c. diced red bell pepper
1/2 c. chopped cucumber
Cook quinoa in broth (we add a little salt, white pepper & garlic powder for extra flavour) for 15 minutes. Whisk together lime juice, vinegar, oil, cumin, chili powder, cayenne and s&p. Pour over cooked quinoa and stir in beans. Refrigerate while prepping the veggies; stir in chopped up veggies and refrigerate for at least an hour, until cold. Makes 4 or 5 servings. (We didn't have any on hand, but thought that some fresh cilantro would have gone great in this as well).
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