Cowboy Quinoa Salad

Back at home I am trying to get caught up on work and back into the kitchen (I took a mini-hiatus).  On the menu today:  Cowboy Quinoa Salad.  A rustic, simple, and tasty quinoa salad with a little bite to it.

Today, we are taking it to the ranch!
Cowboy Quinoa Salad
serves 5-8


2 C. Dry Quinoa
1 C. White Corn (from fresh or canned)
2 Limes
2 Small English Cucumbers
2 Small JalapeƱos
2 Roma Tomatoes
1/2 C. Diced Green Onion
2 Tbs. Olive Oil
1/4 Ts. Garlic Powder
1/4 Ts. Chili Powder
1 1/2 Ts. Sea Salt
1 1/2 Ts. Pepper


Cook and cool quinoa by following directions on the package and then refrigerating the cooked quinoa for about 20 minutes.

Meanwhile, finely chop cucumbers, tomatoes, green onion, and jalapenos.  I like to de-seed the cucumbers and jalapenos.

Take cooled quinoa out of the fridge and begin mixing in the olive oil and lime juice.  Coat quinoa evenly.

Then, mix in all chopped veggies as well as seasoning.  Make sure to stir well and place in the fridge for another 10 minutes.

Serve cold and enjoy!

*You can enjoy this as a dinner or lunch side, mix in with salads, wrapped in a collard green with some avocado, etc... I like to make a big batch and keep it all week : )

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