I love quinoa salads and this version is as simple as can be. It’s full of protein, fiber and many other nutrients to keep you feeling at your best. I hope you all have come to love quinoa and can find it at a reasonable price. I happen to see it today in the store for $12 a pound and was stunned. I buy mine from a bulk bin for just under $4 a pound at my local health conscious store. If you can’t find it for a decent price in your local stores, check online for the best possible prices and have it delivered to you. I have had great success with Vitacost.com, they have decent prices and ship fast! For a reasonably priced fair trade quinoa that ranges from $6 to $10 a pouch (depending on the color), check Alter Eco. They also have other fair trade items. Also, be sure to tell your grocery store manager to carry these items in the future. Quinoa is such a versatile grain, is full of protein and fiber and should be a staple in your healthy kitchen.
Ok, back to this cowboy caviar. Usually cowboy caviar is made without quinoa and is served as a dip of sorts along with tortilla chips to scoop. Here we are going to serve it along with some scooping leafy greens making this a super healthy meal or snack. This salad has just the right amount of flavor and I know you will enjoy it as much as I have. It’s also a one pot meal making it an easy dish to put together. You can find the inspiration for this recipe here.
I love not using spoons or forks with this but of course depending on the style of lettuce you choose you may need a little help from your utensils. The endive worked like a charm for scooping up this salad all the way to the end. You can also try romaine, radicchio, bibb lettuce. It’s makes for extra freshness to this dish…a perfect match!
COWBOY CAVIAR QUINOA SALAD
- 1 cup dried quinoa
- 1 3/4 cup water
- 1 can (15oz.) black beans, drained and rinsed
- 1 fresh corn off the cob (I used a white corn)
- 1 red bell pepper, cored, seeded and diced
- 1/2 red onion, diced
- 1 avocado, diced
- cilantro, chopped and added to taste
- 1/2 teaspoon cumin, or to taste
- himalayan salt, to taste
- cracked pepper, to taste
- 2 – 3 limes
- scooping greens like endive, romaine or bibb lettuce
In a medium size pot, add water and quinoa, bring to boil over medium high heat, reduce to a simmer and cover, cook for 15 minutes. Remove from heat, remove lid and let set for 10 minutes.
While your quinoa is cooking, prepare your veggies. Once quinoa is done, add the black beans, corn, red bell pepper and onion. Season to taste with cumin, salt and pepper. Add the juice of one or two limes. Just before serving add in the diced avocado and chopped cilantro.
Serve with lime wedges and scooping leafy greens.
Serves 4 – 6.
As with all my recipes, add more or less of any ingredient to suit your tastes.