Spicy Quinoa BBQ Salad
1.5 cups quinoa
3 cups water or broth
the juice of one lime
1/4 cup apple cider vinegar
1 teaspoon granulated garlic
1 – 14 oz can of corn, drained
1 – 14 oz can of black beans, drained and rinsed
1 jalapeño, diced (remove the seeds for less heat)
4 green onions, sliced
2 avocados, diced
1/4-1/2 cup chopped fresh cilantro
salt and pepper to taste
shredded cheese of your choice
Rinse your quinoa in a fine-mesh strainer until the water runs clear. Then put it in a medium sauce pan with the water or broth. Bring to a boil, reduce heat to low, cover, and cook until all liquid is absorbed (20-25 minutes). When it’s done, pour into a large bowl and let it cool a little. It doesn’t have to cool all the way but you don’t want steam pouring off of it.
While your quinoa is cooling, chop all of your veggies. Pour the lime juice, vinegar, and garlic powder into the quinoa and mix. Add all of your veggies except for the avocado and mix until its all evenly incorporated. Then add the avocado, cilantro, and salt and pepper and mix gently so the avocado doesn’t mash completely (I got slightly firm avocados to avoid the mashing). Portion out into bowls or plates and top each serving with a little BBQ sauce and shredded cheese.
Serve cold or room temperature.
You guys. This was so good. I left all of the seeds in the jalapeño so this was pretty spicy. Like I said earlier, de-seed it if you’re worried about the spice. It would be a good side dish for taco night or you could add shredded chicken or pork for a main dish. It would be awesome for a pot luck or cookout too. Add some crushed tortilla chips for a little crunch. JW devoured it and I’ll definitely be making it again. It’s already pretty good for you but go easy on the cheese and BBQ sauce to make it even healthier. Enjoy!