Santa Fe-style Quinoa Salad

     Mentioned in a previous post that quinoa could be interchanged with pasta or rice and that it was quite versatile It takes center stage in this salad that is packed with flavors of the Southwest. This flavorful (and healthy) recipe came from Jane Medina. 

Santa Fe-style Quinoa Salad
1½ cups water
½ cup. mild or medium picante sauce or salsa
1 cup quinoa, rinsed under cold water
¼ to ½ teaspoon ground cumin
¼ teaspoon salt
Freshly ground black pepper to taste
1 (15 oz.) can black beans, rinsed and drained
1½ cups fresh or frozen yellow corn kernels, cooked, drained and cooled
1 cup cherry or grape tomatoes, halved or quartered
4 scallions (green onions), thinly sliced (including white and green parts)
jalapeño pepper, seeded, finely chopped
1 tablespoon canola oil
Jane also added some toasted pinon (pine) nuts

1.  In a medium saucepan over high heat, combine water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil, then reduce heat to medium, cover and cook until liquid is absorbed, 15 to 20 minutes. 
2.  Remove from heat and let stand 5 minutes. Uncover and toss with fork. Transfer to large bowl and let cool slightly. 
3.  Add remaining ingredients to quinoa, tossing well to combine. Serve slightly warm or let cool to room temperature. Alternatively cover and refrigerate for up to 2 days and serve chilled.

Review basic cooking methods and the benefits of quinoa at our previous post — "Supergrain of the Future®".

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