Mexican Quinoa Salad
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
1 cup quinoa, uncooked
1¾ cups water
1 cup cherry tomatoes, halved
2 cups frozen corn
1 bunch cilantro, finely chopped
1 can or 2 cups fully cooked black beans, rinsed and drained
For the Lime Dressing:
Zest of 2 limes
juice of 2 limes
1 jalapeno pepper, seeded and minced
1 teaspoon cumin
¼ cup avocado oil or extra virgin olive oil
salt and pepper to taste
Prepare quinoa by first bringing water to a boil. Season with salt. Add quinoa and reduce to a simmer. Add frozen corn after five minutes. Cook about five additional minutes until done (total about ten minutes cook time).
Prepare dressing by combining lime juice, zest, jalapeno, cumin and oil.
Remove quinoa from heat and add dressing to fully cooked and warm quinoa and toss well, then allow to cool, or dump on a sheet pan to cool quickly.
Add in cilantro, black beans, and cherry tomatoes. Toss well and serve.
Serve with queso fresco and avocado if desired.
Slightly adapted from thestraightdish.com