Gluten Free Dairy Free Santa Fe-Style Quinoa Salad

Santa Fe-Style Quinoa Salad

Author/Source:

adapted from Donna Klein’s Gluten-Free Vegetarian Kitchen by aglutenfreeguide.com

Ingredients:

• 1 1/2 cups water
• 1/2 cups gluten free picante sauce, mild or medium
• 1 cup quinoa, well rinsed
• 1/2 teaspoon grounds cumin
• 1/4 teaspoon salt
• ground black pepper, to taste
• 1 15 oz. can black beans, rinsed and drained (or 1 3/4 cups home cooked black beans)
• 1 1/5 cup fresh or frozen corn, cooked, drained and cooled
• 1 cup cherry or grape tomatoes, halved
• 2 medium scallions, thinly sliced
• 1 small jalapeno chili, seeded and finely chopped

Directions:

In a medium saucepan, stir together water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover and simmer until the liquid is absorbed, about 15 to 20 minutes. Uncover pan and toss quinoa with a fork. Transfer mixture to a large bowl and let cool slightly.  While still warm, add the remaining ingredients to the quinoa mixture, tossing well to combine. Add salt and pepper to taste.  Serve slightly warm or let cool to room temperature.

Freezing Directions:

To freeze, allow to cool completely, then package in individual lunch serving sizes.  To serve:  Thaw and warm through.  Serve warm or at room temperature.    Note:  the cherry tomatoes will have a softer texture after freezing.  My family doesn’t mind, however, if you prefer freeze the salad without the tomatoes.  Add them after thawing and before freezing.

Servings:  6

This Post will be linked at:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table with All the Small Stuff
• Delicious Dishes at It’s a Blog Party
• Tip My Tuesday at Tip Junkie
• Delectable Tuesday at Home Sweet Farm
• Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
• Gluten Free-zer Friday at Angela’s Kitchen

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This entry was posted on Tuesday, May 31st, 2011 at 7:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.