Mexican Quinoa Salad with baby peppers
We are celebrating the fourth of July. Don’t you wish that all holidays had the date in the name, so you would know when it is? Since we are not alone in North America. And, since our neighbors to the south used to own the southwest, it is fully appropriate to include some Mexican flavors in our menu. Mexican Quinoa Salad with baby peppers is a little different than what most people expect from Mexican food. Usually, people think of Tacos and burritos with rice and beans. But, Quinoa is known as an ancient grain. When the Spanish conquered Mexico, they replaced quinoa crops with wheat to make more European style foods. After centuries of obscurity, though, this “superfood” is finally getting its day in the spotlight.
Some people don’t care for the consistency of quinoa. It is reminiscent of caviar or tapioca in shape and mouth feel. They are tiny balls of nutrients that burst in your mouth when cooked properly. This could be part of the problem with the unpopularity. Those who don’t care for it, are missing out on a lot of good though. The flavor has been described as a cross between rice and oatmeal. Which, of course, means it is relatively neutral. That allows it to pick up and accent the flavors of whatever it is served with. In our Mexican Quinoa Salad with baby peppers we make a free form avocado oil cumin dressing with a touch of lime. This is absorbed by the quinoa. The texture of the grains allows those flavors to disperse evenly in your mouth.
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Mexican Quinoa Salad with baby peppers is tasty and good for you.
But, don’t forget the best benefit. Quinoa is loaded with nutrients and it is gluten free. So, it is good for the body, mind, and digestion. It is high in protein, vitamins, and minerals. And, it is high in fiber and flavinoids that serve as anti oxidants. Plus, it is low on sugars. So, it helps to balance your diet and promote better brain function. And, it serves as a good protein source for those on a plant based diet. The new world welcomes the old world in this tiny, but powerful grain. Don’t be like Peter Griffin. Your body won’t reject it. In fact, it will be happy. Give it a try.
For those of you expecting a spicy dish because it says “Mexican”, sorry to disappoint. But, if you want to add in some chilies, that would be just fine.
Mexican Quinoa Salad with baby peppers
Ingredients
- 1 cup quinoa (whichever color is available)
- 2 cups water
- Salt and pepper to taste
- 1/2 cup diced red onion
- 1/2 cup baby peppers
- 1/2 tsp chopped fresh garlic
- 1/2 cup grilled fresh corn cut off the cob
- 1/2 cup chopped scallions
- 1/4 cup diced fresh tomato
- 1 tsp ground cumin
- 1 tsp chopped cilantro
- 1/2 cup avocado oil
- 2 Tbsp red wine vinegar
- 1/4 cup lime juice
- 1/2 tsp mustard powder
Instructions
- Boil the water with a little salt. Add in the quinoa and cook until all the water is absorbed. Test the quinoa. It should be soft, but not broken down. Add more water if needed.
- Grille the baby peppers over high heat until they become charred, but not too soft. Remove from heat and dice most of them. Save some whole for garnish. Make sure you remove the stems.
- Mix oil, vinegar, Lime juice, salt, pepper, mustard powder and cumin in a bowl. Fold in all other ingredients and adjust seasoning as necessary. Chill and serve, garnished with baby peppers.