About a month ago, my husband Travis e-mailed me that his work was having a Quinoa Cook-off and they were accepting entries, two dishes could be made per household. The staff would be taste testing all the entries, and would vote on a winner.
Boy, was I excited! Quinoa is one of my all-time favorite grains, and I had a TON of recipes. Only problem? I had a hard time picking just two. So, the weekend before the cook-off, I made four different quinoa meals and our family did a taste test. We got to vote on which two would make it to the grand finale.These two salads were our favorites.
The day of the contest, I made a gigantic batch of each one, and brought them to my husbands work. It was really fun sitting there, watching each one of the employees come into the cafeteria and taste all the different dishes (there were 7 entries total).
Later in the day, Travis e-mailed me with the results. The Summery Corn Quinoa Salad won! The Black-Bean Quinoa salad came in fourth. Not bad! Here are the recipes for both. Enjoy!
Black-Bean Quinoa Salad Recipe
Serves: 4 Prep: 20 minutes Cooking Time: 15 minutes
1/2 cup quinoa
1 cup water
1 TB olive oil
4 tsp lime juice
1/4 tsp ground cumin
1/4 tsp ground coriander
2-3 TB cilantro, chopped finely
2 TB scallions, white parts only, chopped finely
2 tsp jalapeno peppers, chopped finely
1 1/2 cups black beans (or 1 15oz can)
2 cups tomatoes, diced
1 cup bell peppers, diced (to make it a multi-colored dish, get 1 orange and 1 yellow)
salt and pepper to taste
1. Rinse Quinoa well. Place carefully in sauce pan with 1 cup of water. Bring to a boil, and let simmer for 15 minutes. Allow to cool for 10 minutes. Fluff with a fork.
2. In a small bowl combine olive oil through jalapeno peppers. Mix well.
3. In a large bowl add black beans through bell peppers. Add cooled quinoa. Mix well. Add scallion dressing. Mix well so all of salad is coated. Serve with tortilla chips.
Click on this link for: Summery Corn Quinoa Salad