Quinoa salad

description:

Basic salad for the week.

ingredients:

1 cup quinoa, rinsed and dried
1.5 cups water
salt and pepper

1/2 red bell pepper, stemmed, seeded, and chopped fine
1/2 jalapeno chile, stemmed, seeded, and minced
2 Tbsp fresh lime juice
2 Tbsp olive oil
3 Tbsp dijon mustard
1 tsp ground cumin
Canned corn (optional)
Garbanzo beans (optional)

1 bunch kale

instructions:

1) Place kale in a large bowl with warm water (~110°). Let it sit in the water for 15 minutes to wilt the kale.

2) Toast the quinoa in a large saucepan over medium heat, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes.

3) Stir in the water and 1/4 teaspoon salt and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the quinoa has absorbed most of the water and is nearly tender, about 12 minutes.

4) Spread the quinoa out over a rimmed baking sheet and set aside until it is tender and cool, about 20 minutes.

5) Chop wilted kale into small pieces.

6) When the quinoa is cool, transfer it to a large bowl. Stir in the kale, bell pepper, jalapeno, and cilantro. In a separate bowl, whisk the lime juice, oil, mustard, and cumin together, then pour over the quinoa mixture and toss to coat. Season with salt and pepper to taste and serve.

source:

America's Test Kitchen