my first attempt to re-create the delicious quinoa salad i had from whole foods last week. my second attempt at quinoa from home.
it was mostly a success. a great dish that i think many would enjoy but i personally will continue the quest for variations that make this dish perfect (for me). variations such as green onions instead of red onions, cilantro instead of parsley and next time, i'll eliminate the tomatoes.
if you like parsley and the heat from red onions than i think this is a great version for you but, if you want to go ahead and try my anticipated variations as mentioned above then please, do.
**after another visit to whole foods and another delicious taste of their version, i've decided they puree fire roasted tomatoes with the oil and vinegar for the sauce. they also use flat leaf parsley and there are not any green onions in their version (red only). fyi for anyone thinking of trying this dish. i like their version much better.
1 1/2 cups of quinoa (ancient harvest brand is pre-soaked)
2 1/4 cups of water
1 1/2 cups of black beans (low sodium), drained and rinsed
1 1/2 cups cooked corn (i used frozen corn, microwaved and drained with beans)
1 red bell pepper, finely chopped
1/2 cup red onion, finely chopped
2 cloves of garlic, minced
1/2 cup parsley, chopped
2 tbsp olive oil
3 tbsp red wine vinegar
1/3 cup lime juice
add quinoa to water in a medium-large sauce pan. bring to a boil. reduce heat, cover and simmer for 20 minutes. fluff with a fork and transfer to a bowl to cool.
while quinoa is cooking, combine olive oil, red wine vinegar and lime juice. salt and pepper to taste (i used about 1/4 tsp of sea salt and ground pepper).
mix all ingredients with cooled quinoa. drizzle oil/vinegar mix over everything and toss gently.
umm ... yum
this makes about 8 - 1 1/2 cup servings. i'll bet it's delicious as a leftover straight out of the fridge. i'll find out tomorrow.
look at all those beautiful green boxes ... SUPER good for you!!