Colorful Cumin Quinoa Salad

Monday, February 7, 2011

Colorful Cumin Quinoa Salad

Quinoa has become a new staple in our house since recently trying it for the first time. By the way, in case you were wondering, it’s pronounced keen-wa.

There have to be hundreds of quinoa salad recipes where it’s mixed with a variety of ingredients. So far, we haven’t been disappointed. This salad is very similar to the Bell Pepper and Black Bean Couscous Salad that Hubby loves so much. The spices are a bit different, and we both really enjoyed this salad, especially the sweetness from the mango!

One Year Ago: Spicy and Sweet Pretzel Party Mix
Two Years Ago: Overnight Cinnamon Rolls
Three Years Ago: Chocolate Cupcakes and Stuffed Chicken Burgers

Colorful Cumin Quinoa Salad

Yield: 4

Ingredients:

1/2 cup dry quinoa
1/2 ripe but firm mango, peeled, pitted, and diced
1/2 red bell pepper, diced
1 cup black beans, rinsed and drained
1/2 cup scallions, chopped
1/2 cup cilantro, chopped
1 Tbsp freshly squeezed lime juice
1 Tbsp extra virgin olive oil
1 tsp cumin, or more to taste
Kosher salt, to taste

Directions:

Cook quinoa according to package directions. You should end up with roughly 1 cup of cooked quinoa.

In a medium bowl, combine the warm cooked quinoa, mango, red bell pepper, black beans, avocado if using, scallions, and cilantro.

In a small bowl, whisk together the lime juice, oil, cumin, and salt. Pour dressing over the salad and stir to combine. Adjust seasonings to taste.

Refrigerate salad for at least 4 hours before serving for best flavor. Serve cold or at room temperature.

Recipe adapted from Healthy Food for Living

Side Dish

3 comments »

13 Responses to “Pomegranate Cranberry Quinoa Salad”

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1

Smitten Sugar — January 20, 2011 at 5:14 pm

I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!
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2

Evan Thomas — January 20, 2011 at 5:27 pm

I love quinoa! Never tried it with these ingredients. Great recipe!
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3

Chelsea — January 20, 2011 at 5:31 pm

I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!
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4

The Small Boston Kitchen — January 20, 2011 at 5:36 pm

Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!
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5

Fun and Fearless in Beantown — January 20, 2011 at 6:49 pm

I adore quinoa because it is so healthy and so filling!
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6

ErinsFoodFiles — January 20, 2011 at 7:15 pm

Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂
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Sarah @ Semi-Sweet — January 20, 2011 at 8:26 pm

I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!
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Nisrine|Dinners and Dreams — January 20, 2011 at 11:26 pm

I love a good quinoa recipe. This one sounds worth a try.
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Shannon — January 21, 2011 at 1:47 am

LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!
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10

Daisy — January 21, 2011 at 4:17 pm

don’t worry, I am officially the last one.
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Megan — January 21, 2011 at 10:43 pm

I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!
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12

kitchenmisfit — January 23, 2011 at 10:12 pm

I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!
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13

Cheryl — January 24, 2011 at 7:22 pm

I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!