Gluten Free Dairy Free Santa Fe-Style Quinoa Salad - Lunch Version
6
Servings
11
Ingredients
12
Comments
Gluten Free Dairy Free Santa Fe-Style Quinoa Salad makes a delicious side dish served with grilled chicken, burgers, and tacos or serve as a vegetarian main dish with sliced avocados.
6
Servings
11
Ingredients
12
Comments
Ingredients
- 1 ½ cups Water
- ½ cups Salsa, Mild
- 1 cup rinse and drain Quinoa
- ½ teaspoons Cumin
- ¼ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 15 ounces drain and rinse Black Beans, Canned
- 1 ¼ cups cook Corn, Frozen
- 1 cup halve Cherry Tomatoes
- ¼ cups slice Green Onion (Scallion)
- 2 tablespoons seed and mince Jalapeño
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a saucepan, stir together water, salsa, quinoa, cumin, salt and pepper.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a saucepan, stir together water, salsa, 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.
12 Comments
Join the discussionLove this, it looks and sounds excellent, thanks!
Do you mean 1/2 cups picante or 1.2 cups? Thanks, looking forward to trying this soon!
Good eye. It should be 1/2 cups picante. I will get that changed right away.
I cooked this up this morning for lunch. My first attempt at making quinoa and this recipe is awesome! Sooo delicious and healthy. Thank you!
Since I had them on hand, I also added some fresh cilantro and lime juice.
I’m glad you liked it. Quinoa is one of my favorites!
When this recipe printed out with the Gluten and Dairy free October plan, it told me 1.33 cups of jalapenos! I’m glad I thought it was wrong and came to check here.Everything else I’ve made seems to be right and we’ve all liked what we’ve tried so far, thank you!
Recipe card still calls for 1.33 cups (for 4 servings).
Hi Eve, I just corrected the recipe card so it should be accurate now.
Just wanted to clarify how much corn _ is it one 1/5 cup
Or one 1 1/5 cup?
Thanks for catching that Maureen! I have updated to reflect using 1 1/4 cups of corn.
Oh, my, this is fantastic! I had black beans with jalepenos and medium salsa, so I didn’t add any more jalepenos. It’s delicious, and I made it a complete Trim Healthy Mama meal by serving it over chicken breast! Thanks for sharing!!!