Fiesta Quinoa Salad

Updated: Aug 3, 2018


Loaded with fresh vegetables, this quinoa salad is sure to please. This dish is the perfect side or main for a summer lunch or dinner. It goes great with anything grilled. It is also a great make-ahead recipe since it keeps well in the refrigerator. Give it a try, I'm sure you will love it!


Ingredients for Fiesta Quinoa Salad:

1 cup of Quinoa, rinsed and drained

2 cups of water with Better than Bouillon or chicken broth or vegetable broth

1 15 oz. can of low sodium black beans, rinsed and drained

2 ears of fresh corn

1/2 cup chopped red bell pepper

4 scallions, chopped

1/3 cup feta, small dice

1/2 cup chopped parsley


Dressing:

3 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon Sherry wine vinegar

1/2 teaspoon Kosher salt

1/4 teaspoon white pepper



Let's get started!




Thoroughly rinse one cup of Quinoa in a strainer. Set aside.



Bring two cups of water and two teaspoons of Better Than Bouillon to a boil. Add quinoa. Return to boil, lower heat to a simmer, and cover. Cook until all liquid is absorbed. Once it is cooked, fluff with a fork and pour onto a large platter or sheet pan to cool.




The Quinoa is cooked perfectly and once cooled will be ready to go. Then just add to a large bowl. While it is cooling it's a good time to prepare the rest of the ingredients for the salad.





After husking the corn, wet enough paper towel to completely wrap both ears of corn. Place the corn on a microwave safe plate and microwave for about 3 minutes. Once the corn is cool enough to handle cut the kernels off of the cobs.



Add the beans, red bell pepper and scallions to the corn. Gently fold together. Combine dressing ingredients and fold into vegetables.



Add the dressed vegetables to the quinoa and gently fold together.



Now add the chopped parsley and fold into the salad.



Finally, fold in the cheese.



Your salad is ready. And leftovers are perfect for lunch the next day.


Enjoy!

2018 Cranberry Walk