Machu Picchu Red Quinoa Salad


1 cup uncooked Red Quinoa, rinsed well, drained

1¾ cup Roasted Corn, frozen

1½ cups Cooked Pinto Beans, rinsed drained

5 small Scallions with tops, sliced

2 small to medium Poblano Peppers, diced

1 cup Roasted Roma Tomatoes, chopped (or 1 cup canned tomatoes, diced)

6 -8 Black Olives, such as Kalamata, chopped

Juice from 2 small lemons (about 4 Tbsp)

1 Tbsp Olive Oil

1 tsp gr. Coriander

1 Tbsp gr. Cumin

1 Tbsp dried Oregano (or 3 Tbsp fresh, minced)

Salt and Pepper to taste

Fresh Cilantro leaves (optional)

Cook Quinoa; follow package directions or use a rice cooker and add 3 cups of water to 1 cup of dry quinoa. 

Mix together olive oil, lemon juice and herbs and spices in the bottom of a 3 quart bowl. 

Add quinoa, pinto beans, corn, tomatoes, peppers, olives and scallions to the oil mixture and toss together. The remaining heat from the quinoa will thaw the corn if you have not already done so.  Add salt and pepper to taste.  I like to use a smoked sea salt and also the optional fresh cilantro leaves for a garnish.

Serve warm or refrigerate to blend flavors.  

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