Memorial Day brings me back to backyard barbeques with my friends and family. My go-to potluck contribution is most often a variation of quinoa, a grain packed with fiber and protein. It’s fresh, easy and fun to play around with. This dish is the perfect, sneaky way to get those salad-haters a dose of their veggies disguised with vibrant colors and flavor. A slightly sweet, tangy dressing plays well with the heat of jalapeños and punch of red onion. The inspiration comes from south of the border, but still is a great addition to a patriotic weekend. This recipe can be eaten straight from the bowl or as a dip for tortilla chips!
Cilantro Lime Quinoa Salad
1 cup of red quinoa
1 can of chicken (or vegetable) broth
1 can of black beans
1½ cup of cherry tomatoes, quartered
1 can of sweet corn
1 jalapeño, diced
2 avocadoes, diced
¼ cup of diced red onions
For Cilantro Lime Dressing:
1/3 cup of extra virgin olive oil
4 limes, juiced
1 tsp. salt
½ tsp. pepper
½ cup of cilantro, chopped
1. Rinse quinoa in a thin strainer and place in a medium saucepan with the chicken broth. Stir and bring to a boil. Once boiling, turn heat onto low. Place a lid over the saucepan and cook until quinoa absorbs all the liquid. Stir throughout.
2. Rinse the black beans and corn together. Place in large bowl with the rest of the ingredients. Add quinoa once cooked.
3. For the dressing, whisk the ingredients together until thoroughly blended. Toss quinoa in the dressing.
4. Enjoy warm or cold!