South of the Border Spicy Quinoa Salad Recipe
Salpicon is a salad mixture of thinly-sliced or chopped veggies with a savory dressing, perhaps served on crispy tortillas, in lettuce cups, or stuffed in poblano peppers. In this version, quinoa,...
Keywords
- salpicon
- quinoa
- quinoa salad
- recipe
- beans
- vegan recipe
- vegetarian recipe
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Cooking tools:
- Saucepan
- Electric blender
- Food processor
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Airtight container
- Refrigerator
- Stove
- Whisk
- Spoon
- Hard-cooked egg slices
Ingredients
- 2 cups water
- 1 cup dry quinoa, rinsed well
- ½ jalapeño or serrano pepper, seeds removed and finely chopped
- ⅓ cup fresh lime juice (approximately 2 to 3 limes)
- ¼ cup olive oil
- 1 clove garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup fresh or thawed frozen corn kernels
- 1 medium tomato, seeded, finely chopped
- 1 medium cucumber, seeded, finely chopped
- 3 green onions, thinly sliced
- ¼ cup chopped Italian parsley
- ¼ cup chopped fresh mint leaves*
- Optional garnishes: hard-cooked egg slices, black olives, capers
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