Southwest Quinoa

I have been making this for one of the gals I've been cooking for (she gave me the recipe), and I just can't get enough of it! I hope you like it as much as I do. (For her family of eight we double this recipe and it makes a LOT)


Southwest Quinoa

This can be served hot or as a cold salad – it is delicious either way!

Dressing
1 heaping Tbsp grated lime zest
¼ c. fresh lime juice
6 Tbsp extra virgin olive oil
1 Tbsp maple syrup
1 tsp sea salt
½ tsp ground pepper

Whisk the dressing ingredients together in a bowl or blend together in a food processor to help them emulsify. Set aside.


2 c. quinoa, rinsed well (soak for a few minutes, drain in a fine strainer)
4 c. water

Simmer quinoa in water, uncovered, about 10 minutes. Turn off heat, cover, and let stand 10 minutes. Strain any excess water. (Quinoa seems to cook up about the same way rice does – so you should be safe using using your favorite “rice cooking” method.) Add dressing and quinoa together in a large bowl and stir to coat evenly.


2 cans black beans, rinsed well (or about 3 c. cooked black beans, rinsed well)
4 medium tomatoes, diced
8 scallions, chopped (including most of the green part)
1 c. chopped fresh cilantro

Combine all ingredients. Taste and add a little salt if needed to bring out the flavor. If it tastes bland it needs more salt!