Southwestern Quinoa Salad

March 22, 2011 § 14 Comments

I like quinoa. I do.  I just like it in smallish quantities. I feel like I’m supposed to really like it.  It’s that hot new grain that’s super healthy, has every nutrient you need, absorbs all flavors, can be made sweet or savory, yada yada.  I’m sorry, but I’m just not that into it.

Every once and a while though, I feel like we should be eating it (because it’s so healthy!) and I end up buying it.  We had some in our cupboard, and when deciding how to prepare it, Brandon came across this recipe.  I’m not the biggest fan of allrecipes.  I sometimes feel like their site is just a dumping ground for all the recipes posted on the boxes of ingredients from the grocery store.  But not all those recipes are bad, so I shouldn’t shun them immediately.  What really caught my eye on this particular recipe though was that almost 62,000 people had saved it to their recipe box. 62,000 people are planning on making quinoa, and they’re preparing it this way? Well then, I guess it can’t be half bad.

So with just a few small ingredient additions (paprika, jalapeno, lime), I prepared this quinoa recipe for dinner the other night.  And it was…. beautiful to look at but just so so.  Maybe I just need to add bacon and call it a day, but then it would feel a bit like cheating.  Am I alone here, or does someone have some super fabulous quinoa recipe I’m missing?  If not, I recommend the one below- just add pork fat.

Southwestern Quinoa Salad adapted from
Serves 4
  • 1 teaspoon vegetable oil
  • 1 jalapeno, minced
  • 1/2 onion, chopped
  • 4 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • juice of 1 lime

Heal oil in medium size pot over medium heat.  Add in onion, garlic, and jalapeno, stirring occasionally and cooking until lightly browned (8-10 minutes).Stir in quinoa, cover with vegetable broth, and stir in spices.  Bring to a boil, and then lower to a simmer.  Simmer partially covered over medium low heat for 20-25 minutes, until all liquid is absorbed.

Stir in corn and beans, cooking for a few minutes until corn is cooked through.  Stir in cilantro and lime. Dish may served warm, at room temp, or chilled and served cold.


§ 14 Responses to Southwestern Quinoa Salad

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