|Image from Cooking on the Front Burner|
Sometimes I make this type of salad just for myself - an easy lunch to grab on a busy week. You do have to be willing to eat the salad for several days in a row. When busy - I am!
This one hits all points beautifully and the dressing is on the milder side which lets the flavours of each ingredient shine. It also works as a vegetarian main dish salad, so great if you have a mixed group to feed.
For those who have not discovered Yummly, they are a recipe gathering site that send you emails several times a week highlighting the offerings from hundreds (or more) cooking blogs. Each email is often themed - trending this week, summer salads, chicken, etc. I look at every email, but only occasionally does a recipe catch my eye.
The recipe below and image included above are from a blog call Cooking On The Front Burner. I highly suggest you check them out. There are tons of delicious looking offerings and the pictures are truly drool worthy - something I continue to fail at when I take my own. I guess I need better lighting, better photoshop skills or something. I'm working on it.
I assembled this salad in the late morning, then served it to company with marinated chicken skewers fresh from the butcher shop and quickly cooked on barbecue. A fruit salad and some bread and voila, a cool summer repast that was a hit with everyone. I barely had enough for my lunch the next day. Enjoy!
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Mexican Quinoa Salad
1 C Uncooked quinoa
2 C Water or vegetable broth
1/2 Large red pepper diced
1/2 Large orange pepper diced
11 oz Canned corn rinsed and drained
15 oz Black beans, rinsed and drained
4 Green onions sliced
1/4 C Chopped cilantro
1/2 Avocado diced
2 T Apple cider vinegar
2 T Vegetable oil
3 T Honey
2 T Fresh lime juice
2 tsp Minced fresh jalapenos
1/2 tsp Dijon mustard
1 Small garlic clove minced
1/4 tsp Salt
1/4 tsp Black pepper
1 T Chopped fresh cilantro (I love this so added more!)
Place the quinoa and water (or broth) in a medium saucepan, bring to boil then cover and cook for 15 minutes or until done. Let rest with top on for about 5 minutes
In a large bowl combine the peppers, onion, black beans, corn, cilantro and avocado - toss gently until mixed and set aside
In a small food processor combine the cider, oil, honey, lime juice, jalapeno, cilantro dijon mustard, garlic and S&P; blend until very smooth - there will be some small pieces left
When the quinoa has cooled a bit add to the veggies, toss to mix and then drizzle the dressing over and mix again.
This can be served warm or chilled