Wednesday, September 18, 2013

Southwest Quinoa Salad from Judy Blackwell

Historical League meetings come with delicious salads for lunch. Thanks to Judy Blackwell for this delightful dish at Septembers meeting. More great salad recipes in Tastes & Treasures cookbook.

Southwestern Quinoa Salad

2 c. quinoa (use half red, if desired, for color), cooked (measure before cooking)
2 ears fresh corn, cooked or grilled, kernels removed
2 cans black beans, drained and rinsed
1 bunch scallions, thinly sliced, with most of green included
1 red bell pepper, cubed
Jalapeno pepper, finely diced, to taste
1 container cherry tomatoes, halved
6 oz. queso fresco or goat cheese, crumbled
Cumin to taste
1/2 c. olive oil
1/4 cup lime juice
Salt and pepper

Mix cooked quinoa, corn, beans, scallions, bell pepper, cherry tomatoes, cumin, and jalapeno to taste.  Mix olive oil and lime juice and toss with salad.  Gently fold in queso fresco or goat cheese.  If salad seems dry, add more olive oil and/or lime juice or red wine vinegar if you don't have more limes. Add salt and pepper to taste.  Serve cold or at room temperature.  Serves 10-12.  Better the next day!