Red Quinoa and Vegetable Salad
I love checking out the new items shelves at my local Trader Joe’s and I was super excited to discover red quinoa last week. It had just come in the night before so was brand-spanking-new. We love cooking with regular quinoa so I was looking forward to trying out this new type. Red quinoa is delicious and definitely will become a household staple. The flavor is a bit nuttier than usual quinoa but not overwhelmingly so. I highly recommend!
I used the recipe on the box, but modified it a bit. The original is below. I didn’t have the cilantro dressing it called for so whipped up a balsamic vinaigrette to use instead, which was delicious. I also added red bell pepper and cucumber and used pinto beans instead of black beans. And lastly I tossed together as a tabbouleh salad instead of serving the veggies over the quinoa. It was a fabulous dinner and worked well for lunch the next day, too. Definitely will be keeping this one around and using with whatever veggies I have on hand.
Black Bean, Roasted Corn & Avocado Salad With Red Quinoa
Serves 6 as a side dish, 4 as a main dish
Recipe courtesy Trader Joe’s
1 cup red quinoa
2 cups chicken broth
1 (15-ounce) can black beans, drained and rinsed
2 cups roasted corn kernels
1 avocado, cut into 1/2-inch pieces
1 pint grape tomatoes, halved
1/2 cup red onions, finely diced
3/4 cup Cilantro Salad Dressing (Trader Joe’s)
1/2 bunch cilantro, chopped
1/4 cup olive oil
Zest of 1 lime
Place quinoa and broth in 1 1/2-quart saucepan adn bring to boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. When done, grain appears soft and translucent, and germ ring will be visible along outside edge of grain.
While quinoa is cooking, combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Add 1/2 of cilantro and gently toss once more. Set aside.
When quinoa is done, toss with olive oil; add salt and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.