December 3, 2012

Southwest Quinoa Salad

I threw this together last minute for a cocktail party and received rave reviews!  Most people ate it as a dip with tortilla chips, but it can be eaten just as is or served with chopped fresh spinach for a refreshing, super healthy lunch. Enjoy!

2 cups cooked red quinoa, cooled 
¾ cup chopped red bell pepper
¾ cup frozen fire roasted corn, thawed (you can buy this a Trader Joe’s)
¼ cup finely chopped onion (red or yellow)
¾ cup low/no sodium canned black beans, drained and rinsed
¾ to 1 cup chopped fresh cilantro
½ tsp ground cumin
½ tsp ground coriander
1/8 tsp cayenne (optional)
Salt and pepper to taste
Zest and juice of ½ a lime
2 TBS rice wine vinegar (red wine or cider vinegar will work as well)
1 TBS olive oil

Combine all ingredients in a large bowl and toss gently. The salad can be served immediately or chilled for later. 

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