We’re smack dab in the middle of summer, which means the slow cooker is stowed and we’re looking to eat cool, easy-to-assemble yet delicious and healthful (always) meals. Quinoa is a good choice; once it’s cooked and cooled it takes on the flavor of whatever herbs you’ve got on hand. Bonus — it’s a complete protein, which means no need for meat as the main course. In this case, quinoa is the main course.
Thanks, SimplyRecipes.com, for posting this wonderful Mexican salad, bursting with fresh tomatoes, black beans, crunchy corn and a diced jalapeño pepper. Note to self — if you forget to add the cheese like I did (and we didn’t even miss it), be sure to provide lime wedges when serving. Can’t overdo the lime here. It’s totally refreshing and helps you forget that it’s 90+ degrees outside.
1 cup uncooked quinoa, well rinsed
1/2 tsp. salt
2 cups water
1/3 cup red onion, diced
2 Tbsp. lime juice
1 15-oz. can black beans, rinsed & drained
1 cup frozen corn, thawed (or 1 cup fresh corn cut from cob)
3 medium tomatoes, seeded & cut into bite-sized chunks
4 oz. feta or fresh Mozzarella, cut into 1/2-inch cubes
1 jalapeno, seeded & finely chopped
1/4 cup cilantro, chopped
2 Tbsp. olive oil
Put rinsed quinoa, salt and water into a pot and bring to a boil. Cover and simmer gently until quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff with a fork to help it cool more quickly.
While quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Combine the black beans, corn, tomatoes, cheese, jalapeño, cilantro and olive oil in a bowl.
When the quinoa has cooled, mix it together with the bean mixture. Stir in the red onion and lime juice and add salt and more lime juice to taste. Serve at room temperature.
WW SmartPoints per serving: 8
WW SmartPoints without cheese: 6