Mexican Quinoa Salad

Image from Cooking on the Front Burner
I am forever looking for great salads that can be an easy make-ahead dish for a dinner party/potluck. Special attention is given to ones that can be eaten as a healthy lunch the next day.

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

Ingredients -

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!)

Instructions -

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