Southwestern-style quinoa salad for a lunchtime protein punch on Meatless Monday

Categories: Meatless Monday

sw-quinoa-salad-final.jpg
Quinoa is one of the best sources of protein for a non-meat-eater. It's a complete protein, and when you mix in black beans and veggies with a little lime juice and toasted cumin, you've got a salad mix that tastes quite a bit like a Chipotle burrito bowl and is definitely more nutritious. This recipe was tweaked to our tastes from Forks Over Knives: The Cookbook.

See also:
- White beans and kale with parsnips on Meatless Monday
- Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday
- Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

sw-quinoa-salad-ingredients.jpg
You will need:

1 cup quinoa
2 cups water
1 can black beans
1/3 bunch fresh cilantro
3 ears fresh corn
1 red bell pepper
1 jalapeno
2 limes
3 green onions
1 tablespoon cumin seeds

sw-quinoa-salad-quinoa-rinse.jpg
1. Measure out the cup of quinoa into a fine strainer and rinse thoroughly with water. (Quinoa has a bitter flavor on its husk that can permeate the dish if you don't rinse it.) Place the quinoa in a medium-sized saucepan with the 2 cups of water and bring to a boil. When the water is bubbling, lower the heat to a low simmer and cover. Cook for 15 to 20 minutes, until the quinoa is fluffy and has absorbed the water, while you prepare the rest of the ingredients; when it's finished cooking, turn it off and let it cool until the last step.

sw-quinoa-salad-bell-rinse.jpg
2. Rinse the bell pepper thoroughly and pat dry.

sw-quinoa-salad-bell-char-1.jpg
Roast the pepper over an open flame until its skin is black. (You can use jarred roasted red pepper or roast it in the oven if you don't have a gas stove.)

My Voice Nation Help
0 comments
Sort: Newest | Oldest

Now Trending

Around The Web

From the Vault

 

Loading...