Southwestern Quinoa Salad with Black Beans and Veggies | Oregonian Recipes

Name: Southwestern Quinoa Salad with Black Beans and Veggies | Oregonian Recipes
Ingredients: Kosher salt; 1-1/4 teaspoons ground cumin; 1-1/4 teaspoons ground coriander; 1/2 teaspoon ground cinnamon; 4 tablespoons olive oil; 1-1/2 cups red quinoa, rinsed well if not pre-rinsed; 1 15-1/2-ounce can black beans, drained and rinsed; 1 medium zucchini (about 7 ounces), trimmed and cut into small dice (1-1/3 cups); 1 cup halved grape or cherry tomatoes; 1 cup fresh corn kernels (from about 2 ears), microwaved or blanched for a few seconds; 1 small (or 1/2 large) red bell pepper, seeded and cut into small dice (1/2 cup); 1/3 cup sliced scallions (white and light green parts); 1/4 cup chopped fresh cilantro, plus sprigs for garnish; 1/4 cup fresh orange juice; 1 tablespoon plus 2 teaspoons fresh lime juice; 2 teaspoons minced fresh garlic; 2 teaspoons honey or agave nectar; 1/4 teaspoon Asian chili-garlic paste; 1/2 to 2/3 cup toasted pine nuts

recipes.oregonlive.com

Since I'm a sucker for color, once I discovered there was such a thing as red quinoa I had to have it. The brick-adobe red immediately made me think of the S...

View full recipe on recipes.oregonlive.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at recipes.oregonlive.com.

Share this recipe:

Cooking tools:

Ingredients

Kosher salt
1-1/4 teaspoons ground cumin
1-1/4 teaspoons ground coriander
1/2 teaspoon ground cinnamon
4 tablespoons olive oil
1-1/2 cups red quinoa, rinsed well if not pre-rinsed
1 15-1/2-ounce can black beans, drained and rinsed
1 medium zucchini (about 7 ounces), trimmed and cut into small dice (1-1/3 cups)
1 cup halved grape or cherry tomatoes
1 cup fresh corn kernels (from about 2 ears), microwaved or blanched for a few seconds
1 small (or 1/2 large) red bell pepper, seeded and cut into small dice (1/2 cup)
1/3 cup sliced scallions (white and light green parts)
1/4 cup chopped fresh cilantro, plus sprigs for garnish
1/4 cup fresh orange juice
1 tablespoon plus 2 teaspoons fresh lime juice
2 teaspoons minced fresh garlic
2 teaspoons honey or agave nectar
1/4 teaspoon Asian chili-garlic paste
1/2 to 2/3 cup toasted pine nuts