Chilled Southwest Quinoa Salad Food

SOUTHWESTERN QUINOA SALAD

Steps:

• Preheat oven to 400°F.
• Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
• Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
• In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, red onion, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of queso fresco or feta cheese when serving, if desired.

CHILLED SOUTHWEST QUINOA SALAD

Steps:

• Cook quinoa as directed on package. Once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.
• Drain the black beans and the corn in a colander and rinse thoroughly with cold water.
• Pat dry with a paper towel and pour the beans and corn into a large bowl.
• Add chopped orange bell pepper, sliced grape tomatoes, sliced scallions, and chopped cilantro.
• In a small bowl, make dressing by whisking together the olive oil, lime juice, black pepper, garlic powder, and chili powder.
• Pour the dressing over the salad, and toss well.
• Add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.
• Season to taste with additional black pepper, garlic powder, or chili powder.
• Refrigerate and serve chilled.

SOUTHWEST QUINOA SALAD

Steps:

• Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
• While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
• Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
• Serve salad warm or cold, with guacamole or sliced avocado if desired.

SOUTHWESTERN QUINOA SALAD

Steps:

• Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
• Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.