Can you say....ARRIBA!!

For this uber satisfying quinoa salad, I went south of the border (well the author of the recipe did). Personally, before I found this recipe I despised quinoa!! It looked funny and repulsed me visually, as well as, taste. Well, in order to give every food a second chance, I decided to give this a try...and boy was I impressed!! Again, I did add a little "twist" here and there but I really tried to keep true to the original recipe. Oh, even though I don't eat corn..you can add roasted corn and avocado to this. The sky's the limit! --ARRIBA!!


Mexican Quinoa Salad
Serves 4


1 1/2c. Water
1c. Quinoa, rinsed with cold water and drained -- "twist" **I cooked it in veggie stock and I use red quinoa**
1/2c. seeded and chopped red, yellow and orange bell peppers
1 small jalapeno, seeded and diced finely (optional) -- "twist" **You can used canned**
1 small red onion, or 2 green onions, chopped fine -- "twist" ** You can use more**
2 Roma tomatoes, chopped
1 (15-ounce) can pinto or other beans (ex. kidney, black), drained and rinsed -- "twist" **Mix and Match**
1/2 tsp. ground cumin
1/4 c. fresh cilantro, chopped (optional) -- "twist" ** I love cilantro so I use more**
1/2 c. SALSA (homemade or store bought) -- "twist" **Try mango salsa**
1 tbsp. canola oil
Juice of 1 lime -- "twist" **Use as much as you like**
Freshly ground pepper
Sea salt

• Heat the water to boiling in a 2-quart saucepan and add the quinoa. Lower the heat to medium-low and cover. Cook until the liquid is absorbed, 15 -20 minutes. Remove from the heat and cool.
• When the quinoa has cooled, add the peppers, onions, tomatoes, beans, cumin, cilantro, salsa, oil and lime juice. Season with the pepper and salt, and toss to blend well. Chill before serving.