Southwest Quinoa Salad-made this last night as a side, but it was so good, just had this,

N

nan

Well-known member
didn't cook entree!

Torn from a '97 Sunset.

Had with Durbanville Hills Sauv Blanc from South Africa.

Southwest Quinoa Salad

1 ¼ cups quinoa, rinsed well and drained

(must be rinsed well!)

1/3 cup lime juice

1 Tabls. Olive oil

½ tsp. ground cumin

1 can 15oz black beans, sodium reduced

1 cup frozen cut corn, thawed, or canned drained

1 cup chopped jicama

3/4 cup roasted red peppers,

not oil packed

¼ cup chopped cilantro

2 Tabls. chopped red onion

2 Tabls. minced fresh jalapeno

Salt

Butter lettuce leaves.

Bring quinoa and 2 ½ cups water to boil, reduce heat cover and simmer 10-15 minutes until water is absorbed. Stir to cool or rinse and drain.

In large bowl combine next ten ingredients. Mix in quinoa and salt to taste.

Spoon over lettuce leaves.

6 servings

Per serving- 237 calories,17%(41 cal.from fat),4.6 gram fat (0.5 sat. fat),8.7 gram protein, 44 gram carb,9.2 gram fiber, 190 mlg. Sodium, 0 choles.

I used a chopped red pepper because it was too pretty to roast and didn’t have a can of roasted. Crunch was nice, but think roasted would add deep flavor.

I added a bit more cumin after tasting. Will add coriander next time I think. Used arugala, again, what I had, really good, but I think the butter leaf texture would be lovely.

 
Thanks saved,Also saved the Jicama,Orange,Coriander Salad.My crew really likes quinoa and jicama!

 
How do you pick a "fresh" one? I bought one that tasted like our coffee table

...in slivers, course.

Very woody-tasting, smelled like dirt.

The great folks here said I got an "old" one...only problem is, when are they fresh and how do I know that it's fresh?

 
You know, I have not had that happen? Was worried about the one I bought last, was really bruised

and ugly, but felt firm and heavy? Picked the least bruised one and it is good. Maybe weight, do they get pithy like apples? Anyone?

Funny thing yesterday were my limes! Really pretty, but not a drop of juice, sometimes they are a little dry, but both were like freeze dried inside!! I took some of the zest and used bottled juice.

Didn't want to ask my little tree to sacrifice a leaf yet!

Nan

 
i found this on choosong jicama. hope it helps.

Jicama is a large top-shaped tuber. It is popular in Mexican cuisine for use in soups or eaten raw. To pick good jicama, look for firm, consistent skin. You will need to peel jicama but do not do so until you are ready to eat it. Once peeled the flesh will turn dry and fibrous. Cut slices of jicama are especially good with dips or sprinkled with chile and lime.

 
Nan, tell your procuce person about the limes. They should give you new ones. Marilyn, ask your

produce person to slice into a jicama for a taste and tell them the last one was too woody to eat. They do that with oranges, why not Jicama?

 
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