Posted by Lea Romero on October 6, 2013 at 9:25 AM
Mexican Quinoa Salad
¼ cup cooked quinoa (instructions for cooking quinoa are below)
¼ cup chopped red or yellow bell pepper
½ chopped onion
1 cup cooked black beans (canned is fine)
½ cup chopped kale (wanna try rubbed kale? Read about it here)
½ cup of your favorite Amy’s salsa
1 T olive oil
juice of ½ lime
dash of cumin
salt and pepper
How to cook quinoa:
One cup of dry quinoa will make 2-3 cups cooked. Make extra and use in soups, salads, or as a breakfast, hot cereal. Cooked quinoa lasts about 5 days in the refrigerator, or can be frozen to use later. If freezing, store in individual sized portions.
1 cup dry quinoa needs 2 cups water for cooking.
Prior to cooking, rinse the measured quinoa well under cold water and drain. It’s handy to use a fine mesh sieve for rinsing.
Put the rinsed quinoa into a 4 cup saucepan and add 2 cups cold water.
Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. Thoroughly cooked quinoa is slightly transparent with a little spiral sprout on the inside.
If the quinoa is tender but there’s excess water in the bottom of the saucepan just leave the lid off completely for a few minutes until the water evaporates. When done turn off the heat, put the lid on and let sit for about 5 minutes.