Mexican Quinoa Salad

Quinoa is a superfood grain that is high in fiber and high in protein. It cooks up like rice, has a consistency similar to couscous and a mild flavor. It is the perfect base for healthy salads or can be added to any green salad to increase the protein content. It can be used as the base for pilaf or other side dishes that call for rice or bulgur wheat.

This Mexican Quinoa Salad has become a favorite at our family potlucks.

1 1/2 cups raw quinoa
3 cups water
2 zucchini grated or chopped in small pieces
2 carrots grated or chopped in small pieces
1 red and 1 yellow pepper chopped in small pieces
1 red onion diced
1/2 cup chopped cilantro
1 can black beans drained and rinsed
1 can corn drained and rinsed
1 pint cherry tomatoes cut in half
1/2 cup lemon or lime juice (fresh squeezed is best)
1/3 cup olive oil
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp raspberry chipotle seasoning or your favorite mexican seasoning blend

Combine quinoa and water in a 2 quart pot and bring to a boil. Cover and simmer for 15 minutes  until water is absorbed and grain appears soft. (The germ ring will be visible along the outside edge of the grain.) Allow grain to cool. Mix fresh squeezed lemon or lime juice with olive oil and seasonings and set aside. Chop and grate all vegetables. Drain and rinse the corn and beans. When quinoa is cooled, add all vegetables and beans and toss with dressing. Adjust seasonings as necessary. Serve as a side salad with BBQ meat. We love to have leftover quinoa salad for lunch or we change it up the second night and serve quinoa salad stuffed in pita bread with hummus, avocado, tomato and cucumber slices. An easy modification to make this same salad with a mediterranean flair-add chopped basil in place of the cilantro and oregano in place of the mexican spices.