Hi everyone,
Since no one posted this already, I decided to do so in hopes someone would be
blessed by a bit of sunshine and something different to eat. (three guesses why
English was NOT my college major)
Hth,
Nancy Martin
----- Original Message -----
From: 'Maria' n1...@comcast.net [peeps-cooks]
To: peeps-co...@yahoogroups.com
Sent: Wednesday, June 24, 2015 7:56 PM
Subject: [Peeps-Cooks] Cafe Classics - 6-24-2015 - Mexican Quinoa Salad with
Black Beans, Corn, and Tomatoes
Mexican Quinoa Salad with Black Beans, Corn, and Tomatoes
Quinoa is quickly becoming one of my favorite foods. How about you?
Grain-like, but not really a grain, quinoa has a wonderfully nutty flavor.
It's also happily very good for you, being high in protein, fiber,
magnesium, calcium, and iron.
Quinoa goes well with Southwestern flavors and especially well with cheese,
in particular farmers cheese, a soft, mild cheese like queso fresco or fresh
mozzarella.
This quinoa salad is a toss together of black beans, fresh garden tomatoes,
corn, farmers cheese, jalapeños, red onions, cilantro, and lime. Yum! It
will last for days chilled which makes it a great make-ahead salad for
picnics and gatherings. Enjoy.
Prep time: 15 minutes
Cook time: 25 minutes
Yield: Serves 4-6
If you are working with frozen corn, you can add more flavor by taking the
frozen corn kernels and searing them directly on a hot pan, without
defrosting first. Save time by prepping most of the ingredients while the
quinoa is cooking.
INGREDIENTS
1 cup uncooked quinoa, well rinsed
1/2 teaspoon salt
2 cups water
1/3 cup diced red onion
2 Tbsp lime juice
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and
cooled (approximately the amount of kernels from one ear of corn)
3 medium tomatoes, seeded and cut into chunks
5 ounces Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer's
cheese, cut into 1/4-inch to 1/2-inch cubes
1 jalapeño, seeded and finely chopped
1/4 cup chopped cilantro, including tender stems, packed
3 Tbsp olive oil
METHOD
1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil.
Cover and simmer gently until the quinoa absorbs all the water, about 10-15
minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl
and fluff up with a fork to help it cool more quickly.
2 While the quinoa is cooking, prepare the rest of the salad. Soak the red
onions in the lime juice and set aside. Soaking the onions in lime juice (or
lemon juice or water) helps take the edge off of them. Mix the prepped black
beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a
large bowl.
3 When the quinoa has cooled, mix it into the bean mixture. Add the red
onion and the lime juice and add salt, more oil or lime juice to taste.
Serve at room temperature.
__._,_.___
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Posted by: "Maria" <n1...@comcast.net>
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