Southwest Quinoa Salad
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 3 tbsp chopped fresh cilantro
- Sea salt and fresh ground black pepper, to taste
- 1 cup quinoa, rinsed and drained
- 1 tsp cumin seeds, toasted, or 1 tsp ground cumin
- High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate
- 2 cobs fresh corn, husks and silk removed (or 1 1/4 cups frozen corn, thawed)
- 1 cup cooked black beans, drained
- 1 plum tomato, diced
- 1 zucchini or yellow zucchini squash, diced
- 1/4 cup finely chopped red onion
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Black beans, cooked (1 cup)
- Cilantro, fresh (3 tbsp)
- Cobs fresh corn (2)
- Cumin seeds (1 tsp)
- Plum tomato (1)
- Red onion (1/4 cup)
- Zucchini or yellow zucchini squash (1)
- Cooking & Baking
- High-heat cooking oil (1)
- Olive oil (1/3 cup)
- Sea salt and fresh ground black pepper (1)
- Pasta & Grains
- Quinoa (1 cup)
- Drinks
- Lemon juice, fresh (1/3 cup)
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published March 7, 2012 (11 months ago).
63 people saved this recipe.
