Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
- 1 cup organic white quinoa
- 2 cups water
- 1 cup NatureBox chili lime pistachios, shelled www.naturebox.com
- 1 cup black beans
- ½ cup chopped red bell pepper
- ½ cup corn
- 2 tbsp finely chopped red onion
- 3 tbsp fresh cilantro
Chili Lime Vinaigrette
- ¼ cup olive oil
- ⅓ cup lime juice
- ½ tsp finely chopped jalepeño
- Pinch of salt and pepper, to taste
- Bring 2 cups of water to boil in a medium pot.
- Add quinoa and cover.
- Lower the heat and simmer for about 25 minutes, until all of the water is absorbed.
- In the mean time, add olive oil, lime juice, jalapeño, salt and pepper to a salad dressing cruet or small bowl and shake or whisk together well.
- Place the dressing in the refrigerator to chill.
- Once done, remove the lid and allow quinoa to cool for about 15 minutes.
- Add pistachios, black beans, red bell pepper, corn, red onion and cilantro.
- Drizzle with chili lime vinaigrette and toss everything together.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/southwest-quinoa-salad/
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