This recipe was sent to us by Karen, one of our blog followers who’s based in Singapore. First, thanks, Karen! Second, we don’t know why it’s called Southwestern – it has a South American vibe to it so maybe that’s where it’s from. Third, we do know that it’s delicious. We made a version for ourselves substituting kidney beans (which we had) for the black beans (which obviously we didn’t). It tastes light and fresh but provides plenty of protein and a good dose of Vitamin C to help you absorb the iron from the grains.
Here’s what Karen has to say about the recipe:
‘This is a recipe I discovered last year when my Canadian partner gave me a quinoa cookery book. Quinoa is an excellent source of protein. The recipe is taken from ‘Quinoa 365’ by Carolyn Hemming and Patricia Green, Whitecap Books. I have prepared this for Charity Cafés and post-exam ‘makan’ (a form of pot luck dinner) and it always disappears very quickly!’
Southwestern Quinoa Salad
2 cups (500 ml) water
1 cup (250 ml) diced tomato
1 cup (250 ml) quinoa
1 cup (250 ml) cooked black beans
¾ cup (185 ml) prepared salsa (hot or medium)
½ cup (125 ml) corn kernels
¼ tsp (1 ml) chili powder
½ cup (125 ml) plain yogurt
¼ tsp (1 ml) ground coriander
1 tsp (5 ml) fresh lime juice
¼ tsp (1 ml) ground cumin
1 cup (250 ml) shredded aged cheddar cheese
1 Tbsp (15 ml) finely chopped fresh cilantro
1 avocado, sliced
1 Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork.
2 Add the salsa, chili powder, ground coriander and cumin to the quinoa and mix well. Mix the cilantro, tomato, beans and corn, stirring until all the ingredients are evenly blended.
3 In a small bowl, whisk together the yogurt and lime juice. Spoon the quinoa mixture into individual serving dishes or one large one. Top with the shredded cheddar cheese and a generous spoonful of the lime yogurt (individual bowls) or all (one large bowl). Garnish with avocado slices.
About Karen (@KayD53):
I was born in England, but now live in Singapore, where I teach Economics to pre-university students. I am Buddhist and that is the main reason why I am vegetarian – no fish or meat, but I do eat dairy! I love cooking vegetarian dishes and it was my partner, Gordon, who introduced me to quinoa and bought me the wonderful recipe book which has this recipe in it.