Here is a quick recipe, that I have been meaning to share in full here with you guys for some time now. I made this again this week with the abundance of peppers and tomatoes we have from our CSA. This salad is full of so many of my favorite flavors but even more so, it is so full of beautiful and vibrant colors. A real party in the bowl (hence the name).
I am a big fan of Mexican flavors and spices, they are so bright and intense! If it were up to me, add just a little cilantro and cumin to a dish and you already have a winner, add avocado and now there is no way I would ever turn it down. Speaking of, I have heard that people either love cilantro or absolutely despise it, I just read a quick article the other day that it could be an actual genetic trait. So do you love cilantro or do you hate it?
This quinoa salad is one of the recipes I made for my Buffalo News Cook of the Month feature back in July, so I included (above) some of the photos that Sharon Cantillon of the Buffalo News, took while I was preparing this dish. Since I take all of my own photos and really only feature photos of the finished dishes, I thought it would be fun to see some “action” shots. I hope you enjoy.
[print_this]Fiesta Quinoa Salad – Gluten-free + Vegan
2 cups cooked quinoa, cooled to room temperature (I used an organic sprouted quinoa trio)
1 red bell pepper, diced
1 jalapeño, finely chopped
1 cup of cooked corn
1 cup black beans
1 pint grape tomatoes, halved
3 fresh scallions, thinly sliced
1/4 cup fresh cilantro, roughly chopped (if you don’t like cilantro, you can use mint instead)
1 avocado, diced
Zest from 1 lime
1/4 cup olive oil
1 lime, juiced
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
Add all of the dressing ingredients to a small bowl and whisk very well to combine. Set aside.
Add the cooked (and cooled) quinoa to a large serving bowl. Add everything to the serving bowl with the quinoa, except the avocado. Toss very well to combine.
Give the dressing a quick whisking again to combine and pour it over the salad. Top with avocado and lime zest. You can also add another small handful or two of the fresh scallions and fresh cilantro. Salt and pepper to taste. Serve the salad immediately at room temperature or chilled. [/print_this]