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Food on Fridays with Ann
Quinoa. That new-old grain that everyone’s talking about because of its health benefits.
My friend Charity served me a quinoa salad not long ago, and I loved it so much, I resolved to learn how to prepare the grain to use as a salad base. So I found this recipe that inspired the following combination, which reflects some substitutions to include elements from yet another recipe. Here’s my creation: Fiesta Quinoa Salad.
Fiesta Quinoa Salad
Rinse one cup of quinoa (through cheese cloth or a fine mesh strainer). Then, dump the rinsed quinoa into a rice cooker and add two cups of water. Click start. (You can cook it on the stove, but using a rice cooker is extra-easy. Also, some quinoa won’t need rinsing—just read the bag or box to learn more.)
As the quinoa cooks, cut up all the goodies you’ll be adding.
- Dice one tomato
- Cube one avocado
- Dice one sweet red pepper (or orange, or yellow, or green)
- Drain and add one 14 oz can of black beans
- Peel and cut into small pieces one orange
- Mince cilantro
- Salt and pepper
Mix all of this into the cooked quinoa, using a big bowl because all the add-ins increase volume significantly. You could also add corn and little green scallions, but I didn’t this first time.Mix up the following dressing:Lime Dressing
- 1 juicy lime
- 1 Tbsp agave syrup
- 1 Tbsp olive oil
- 3 Tbsp vinegar
- black pepper
Mix up the dressing and stir some of it into the salad. Add salt to taste, sampling a spoonful. Decide if you think it needs more or all of the dressing and add as much as you think seems right. Serve immediately.
This is a fresh and satisfying main dish on a hot summer day; an interesting side dish for cookouts.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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