Part of why I’ve started this blog is because I want to cook more and I think having to post recipes and photos will help push me to spend more time cooking and baking. I really think cooking more is key to a better life, if I equate a better life to better health and more money in the bank. To that end, having to eat out during the workday is the antithesis to both of those things.
I hate having to spend money eating out at lunch time during the work week because I haven’t cooked or I have cooked but I’ve forgotten to bring it with me. Hello story of my life.
This Southwestern Quinoa salad from Kalyn’s Kitchen is perfect for work week lunches. It doesn’t need refrigeration, it’s quick to make and I really love southwestern flavors, ancho-chile powder, cumin and cilantro. Plus it’s filling. And it’s easy to eat, if I was really in a pinch, out on assignment without any utensils, I could easily scoop the salad up to my mouth with a credit card. #don’task #whateverworks
Who ever thinks journalism is a glamorous career is sadly mistaken.
One note, this recipe uses ancho chile powder in the dressing.If you can’t find ancho chile, regular chile powder is a fine substitute.
I didn’t think Kalyn’s recipe had enough spice so I added a diced jalapeno pepper. Also, I only had red quinoa on hand so that’s what I used. You use whatever type of quinoa you have in the pantry. Don’t make a special trip to the store.
Make this recipe, I think you’ll enjoy it as much as I did.
- 3/4 cup quinoa
- 1 1/2 cups water
- 1/2 tsp salt
- 1 red bell pepper, diced
- 1 can black beans, rinsed and drained
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 2 Tbsps lime juice
- 1 tsp ground cumin
- 1 diced jalapeno pepper, approximately 1 Tbsp
- 1/2 tsp ancho chili ground pepper, or regular chile powder
- 1/4 cup canola oil
- Put quinoa, salt and water in a pot and bring it to a boil. Once boiling, reduce heat to a simmer and cook for at least ten minutes.
- Meanwhile, rinse and drain black beans.
- Chop bell pepper, onion, cilantro and jalapeno.
- In a small bowl, whisk oil, and spices together for dressing.
- Once quinoa is finished cooking, pour into a large bowl, add beans and veggies. Pour dressing on top and toss to combine. Put Southwestern Quinoa Salad in a refrigerator for a few hours to allow flavors to marry. Salt and pepper to taste.
Are you a fan of quinoa? What are your favorite recipes to make using quinoa?