I’ve been on a big quinoa kick lately. To me it’s one of the most versatile complex carbohydrates. And also a pretty easy side dish to make. I like the fact that you can add anything you want to it and it’s kind of hard to screw up; you can flavor it however you want to in order to compliment whatever you are serving it with. I used to be intimidated by cooking quinoa, but once I started using my rice cooker, I’ve never looked back. One part quinoa to one part water, start rice cooker and away you go!
Anyways, I made this cilantro-lime quinoa salad the other day. I threw in some canned corn because it seemed kind of southwestern to me and it just felt like the right thing to do. It turned out really good, kind of tangy and the corn added a little bit of a crunch. You can serve this room temperature, or a little warm, however you like it.
Mix cooked quinoa, corn, cilantro and green onions in a large bowl.
Add dressing ingredients in a small jar: olive oil, lime juice, salt, pepper, garlic powder, hot sauce, and cayenne pepper. Shake well.
Pour over the salad and mix to combine. Serve and enjoy!
2 cups cooked quinoa
1/2 can of corn (14.5 oz can)
3 green onions, chopped
1/3 cup cilantro, chopped
1/3 cup olive oil
2 Tablespoons lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon (more or less) hot sauce
1/2 teaspoon cayenne pepper
In a large bowl, combine quinoa, corn, green onions and cilantro. In a small jar add dressing ingredients. Shake to mix well. Pour over the salad and mix to combine.
Serve and enjoy!