southwestern quinoa salad

So glad you enjoyed the picnic bowl "scrunchie" as Stephanie called it. There were some requests for the salad.  This is not so much a recipe, as an idea of what to toss in a bowl to bring to your next picnic. We usually have it towards the end of the summer when tomatoes and corn are everywhere... but our recent heat wave brought on the craving for it NOW! Quinoa is such a wonderful little grain for salads. It absorbs dressings beautifully and adds a delicate texture to any dish. I like to use it in place of bulgur wheat for tabouleh, but that's another salad.

Southwestern Quinoa Salad:
Make quinoa and let cool in a large bowl to room temp. (2 cups grain to 4 cups of water)
Add the following in the amounts that suit your taste:

• cooked black beans
• fresh or frozen corn kernels
• finely chopped onions
• diced carrots
• red bell peppers
• olive oil
• brown rice vinegar (or whatever vinegar you have on hand)and/or lime juice
• dash of dried oregano
• salt
• chipotle powder or adobo sauce (that held chipotles)... if not available a dash of cayenne

Mix together...taste... season some more until your happy. Arrange in a bowl or on a platter topped with chopped cilantro, cherry tomatoes (and avocados!) Enjoy!