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Mexican Quinoa Salad

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)

Toss with:

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.

Cooking Quinoa:

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.

Use a fork to fluff up the quinoa and serve.

From: http://www.amys.com/health/recipes/category/main-dish#recipe_234

Categories: RECIPES

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