Quinoa Salad with Cotija, Tomatoes, Corn & Olives

Quinoa Salad with Cotija, Tomatoes, Corn & Olives

Salad
1 (12-ounce) box quinoa (1 ¾ cups)
1 cup cherry tomatoes, halved (4 oz)
1 red bell pepper (roasted if possible), seeded and diced
1 cup black olives, sliced (3.8 oz can)
1 cup garbanzo beans, drained
1 cup fresh or frozen cooked corn kernels
1/4 cup chopped chives or scallions
4 ounces cotija cheese, crumbled

Vinaigrette
1 clove garlic, finely minced
2 teaspoons Dijon mustard
1/8 cup red wine vinegar
1 tablespoon fresh chopped parsley
Kosher salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil

1. Prepare the quinoa: Using a fine-meshed sieve, rinse the quinoa under running water (to rinse off any trace of bitter residue). Transfer to a rice steamer and add 3 cups water and a pinch of salt. Steam until the water is absorbed and the grains are tender but not mushy, about 12-15 minutes. Once the quinoa has finished cooking, fluff with a fork and spread out onto a baking sheet to cool down quickly.

2. Prepare the Mediterranean Vinaigrette: In a medium bowl, combine the garlic, mustard, vinegar, oregano and salt and pepper. Gradually whisk in the olive oil in a slow stream. Adjust the seasoning and reserve.

3. In a large bowl, toss together the cooked quinoa, tomato, pepper, olives, garbanzo beans, corn and chives. Add the vinaigrette to taste and season again with salt and pepper. Transfer to a serving platter and garnish with the cotija cheese.

Quinoa Black Bean Salad

(it is pronounced KEEN-wah)

Ingredients:

1 1/2 cups uncooked quinoa

4 cups vegetable broth
1 1/2 cups cooked black beans, rinsed (1 15oz can will work)
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn
3/4 cup finely chopped green bell pepper (1 pepper is fine)
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh cilantro

For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Rinse quinoa in a strainer before cooking. In a medium sized pot with a lid, bring quinoa and broth to a boil. Reduce heat to a little below medium (4 on my stove). Simmer covered for 25 minutes. When finished, fluff and remove from heat.

In a serving bowl, mix the dressing. Stir in all remaining ingredients, adding quinoa last.

Spanish Quinoa

Basically Spanish Rice using Quinoa, which offers higher fiber and protein.

1/2 cup chopped onion
1/2 cup green pepper
1 clove garlic
1 Tbsp oil
1 28oz can diced tomatoes
3/4 cup quinoa (rinsed)
1 tsp sugar
1 tsp chili powder
1/8 tsp pepper
dash of tabasco

Saute onion, green pepper and garlic in the oil on medium heat until tender.
Stir in tomatoes (and the juice), quinoa, rice, sugar, chili powder, pepper,
tabasco, and 1 cup of water. Bring to a boil then cover an simmer on low-medium
heat for about 25 minutes or until most of the liquid is absorbed.