Festive Mexican Quinoa Salad
Prepare quinoa in advance so the grain has time to cool.
Bring 2 cups of well rinsed quinoa (rinsed 2-3 times to remove the bitter saponins) to boil in 4 cups of water.
Reduce heat and simmer for 15 minutes. Cool quinoa completely!
Place cooled quinoa into large salad bowl.
Add corn, black beans (well-rinsed), tomatoes, onion, orange pepper, cheese (save some for the top) and salsa.
Add cilantro, reserving some for the top. Combine well.
Top with crushed tortilla chips, jalapenos (optional), remaining cheese & cilantro.
Serve immediately so the chips do not get soggy. If making the salad in advance, add chips just prior to serving. Keep leftovers chilled in the fridge.
Serves at least 8 people and leftovers make a very good lunch!
Directions
Prepare quinoa in advance so the grain has time to cool.
Bring 2 cups of well rinsed quinoa (rinsed 2-3 times to remove the bitter saponins) to boil in 4 cups of water.
Reduce heat and simmer for 15 minutes. Cool quinoa completely!
Place cooled quinoa into large salad bowl.
Add corn, black beans (well-rinsed), tomatoes, onion, orange pepper, cheese (save some for the top) and salsa.
Add cilantro, reserving some for the top. Combine well.
Top with crushed tortilla chips, jalapenos (optional), remaining cheese & cilantro.
Serve immediately so the chips do not get soggy. If making the salad in advance, add chips just prior to serving. Keep leftovers chilled in the fridge.
Serves at least 8 people and leftovers make a very good lunch!
