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Introduction
The origins of quinoa can be traced back to the ancient Inca civilization in the Andean regions of South America, where it was revered as the 'mother of all grains.' This nutrient-dense superfood has since found its way into cuisines across the globe, embraced for its versatility and impressive nutritional profile. In the Southwestern United States, quinoa's earthy, slightly nutty flavor harmonizes beautifully with the region's iconic spices and ingredients like chili peppers, avocado, and lime. This delectable bowl celebrates that harmonious fusion, offering a taste of the bold and vibrant flavors that have made Southwestern cuisine a beloved culinary tradition.
Ingredients
• 1 cup uncooked quinoa
• 2 cups low-sodium vegetable broth or water
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup diced red bell pepper (about 1 medium pepper)
• 1 cup diced yellow bell pepper (about 1 medium pepper)
• 1 cup halved cherry or grape tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• 1 avocado, diced
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or more to taste)
• Salt and freshly ground black pepper to taste
Step 1:
In a saucepan, combine the quinoa and vegetable broth or water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, until the quinoa is cooked through and has absorbed the liquid.
Step 2:
While the quinoa is cooking, rinse the black beans and drain them well. Dice the red and yellow bell peppers, halve the cherry or grape tomatoes, and dice the red onion. Roughly chop the fresh cilantro, and dice the avocado.
Step 3:
In a small bowl, whisk together the fresh lime juice, olive oil, cumin, chili powder, smoked paprika, cayenne pepper, and salt and pepper to taste. This will be the dressing.
Step 4:
Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl. Allow it to cool slightly, then add the black beans, diced bell peppers, halved tomatoes, diced red onion, chopped cilantro, and diced avocado.
Step 5:
Pour the lime dressing over the quinoa mixture and gently toss to coat everything evenly.
Step 6:
Taste and adjust seasoning with additional salt, pepper, or lime juice as desired. Serve warm or chilled, garnished with extra chopped cilantro if desired.
Q: Can I substitute the quinoa with another grain?
A: Yes, you can use cooked brown rice, farro, or bulgur wheat instead of quinoa. Adjust the cooking time and liquid amount accordingly.
Q: Is this dish gluten-free?
A: As long as you use gluten-free vegetable broth or water and ensure that any pre-made spice mixes are gluten-free, this dish is naturally gluten-free.
Q: How long does the salad keep in the refrigerator?
A: The salad will keep well in the refrigerator for 3-4 days. However, the avocado may brown over time, so it's best to add it just before serving or store it separately.
• For a vegan option, omit the avocado or use a vegan substitute.
• To add more protein, consider adding cooked chicken, shrimp, or tofu.
• Adjust the spice level by increasing or decreasing the amount of cayenne pepper.
• For a gluten-free option, ensure that the vegetable broth or spice mixes used are gluten-free.
• Refrigerate any leftovers and consume within 3-4 days.
Serve the quinoa salad in bowls or on plates, garnished with extra chopped cilantro if desired. Suitable for a main dish or side dish.
Refrigerate any leftovers in an airtight container for up to 3-4 days. The salad may become slightly dry, so you may need to add a splash of lime juice or olive oil when serving leftovers.
Prep the vegetables and make the dressing while the quinoa is cooking to save time. The salad can be made ahead and chilled, allowing the flavors to meld.
- Be careful not to overcook the quinoa, as it can become mushy.
- Use a sharp knife for clean, even cuts when dicing the vegetables.
- Taste the dressing and adjust the seasonings to your desired level of spiciness and tanginess.
For a heartier dish, add cooked chicken, shrimp, or tofu. To boost the flavor, consider adding diced jalapeño or a squeeze of fresh lime juice over individual portions.
This quinoa salad pairs well with a refreshing margarita or a crisp white wine like Sauvignon Blanc. It also complements grilled meats or fish as a side dish.
Best in late spring, summer, and early fall when bell peppers and tomatoes are in peak season.
This recipe contains no known major allergens, but be mindful of potential allergens in any pre-made spice mixes or vegetable broth used.
