Potluck Quinoa Salad

[Guest guest]

Potluck Quinoa Salad

 

2 cups quinoa

5 cups water

25 ounces black beans, canned, drained and rinsed

1/4 cup green onion, minced

1/2 medium green bell pepper, minced

2 medium tomatoes, firm yet ripe. chopped

4 ounces pepper jack cheese

1/2 medium jalapeno pepper, optional

cilantro, optional

fresh garlic, optional

1 cup avocado cubes, optional

 

For the dressing:

3 tablespoons orange juice

3 tablespoons lemon juice

1/4 teaspoon lemon zest

3 tablespoons sunflower oil

1 teaspoon cumin powder

1/2 teaspoon salt

1/4 teaspoon black pepper

 

Rinse quinoa under the faucet for one minute or so prior to measuring.

In a heavy saucepan, combine 2 cups quinoa with 5 cups water.

Bring to a boil uncovered.

Reduce heat to low and cover.

Let simmer until tender about 25 minutes.

Remove from heat and allow to steam (covered) for another 10 minutes.

Fluff with fork and transfer to metal bowl and place in refrigerator to cool

down.

Make the dressing: In a small bowl, whisk together orange juice, lemon juice and

zest, sunflower oil, and spices.

Rinse and drain the black beans.

Wash and chop all veggies.

If you are planning on using avocado (highly recommended!), please add them as

the final ingredient or garnish.

In a large bowl, combine prepared quinoa, dressing, beans, and chopped veggies

except tomatoes and avocados.

Mix well.

Once well mixed, fold in the tomatoes and avocados.

Cover and chill for at least 1 hour prior to service.

Makes 16 servings.