From the Be Well Kitchen
Southwestern Quinoa Salad

Quinoa Salad

I’m just crazy about quinoa, that tiny, nutty tasting little seed that makes a delicious alternative to grains. Quinoa is so quick, and easy to cook., loaded with protein and very diverse.  It’s a great base for salads, stir-fries and even as a breakfast porridge with walnuts, fresh blueberries and a drizzle of raw honey. And it also makes a delicious base for gluten free pizza.

Be sure to cook extra since it keeps well in the fridge for a couple of days.

I was asked to bring a quinoa salad to lunch at friends the other day…. here is what I made.

Southwestern Quinoa Salad – Serves 6

1 cup quinoa cooked according to packaging instructions – allow to cool when cooked.

Then add the following:

  • 1 can of black beans rinsed and drained (use Eden canned beans as their cans are BPA-free)
  • 1 red pepper diced
  • 3 – 4 shallots finely chopped – all the white parts and just a bit of the green
  • 1 cup organic corn (I used frozen organic corn)
  • A hand full of chopped cilantro

Toss with following dressing (This makes more than you need)

  • Juice of 2 limes – about 1/4 cup
  • 3/4 cups extra virgin olive oil
  • 1 TBS of wheat free Tamari
  • Salt and crushed red pepper flakes to taste
  • Shake well

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  • Rachel

    I believe the shallots should have been called scallions…at least that is what is in the picture. It’s hard to find shallots with green on them. Otherwise the recipe sounds great!

  • Rachel

    I believe the shallots should have been called scallions…at least that is what is in the picture. It’s hard to find shallots with green on them. Otherwise the recipe sounds great!

  • Donna

    Thanks Rachel, people mix up shallots and sscallions all the time, drives me crazy. I’m never sure just what they mean. The recipe sounds delish though and I’m going to try it.

  • Anonymous

    You can safely use either scallions or shallots in this recipe, so just go with what you prefer :)