Southwest Quinoa

A nutrient dense summer treat that requires minimal cleanup!

This yummy dish made with my Thermomix TM6, knife, cutting board, and bowl (plus the ingredients, of course)l, will delight your family. The jalapeño and cilantro in the dressing, with a wisp of lime juice delights your taste buds, adding a bit of warmth to the dish, but no uncomfortable heat. A great vegetarian option, which may suffice as a main dish or side. If you haven't heard of Thermomix, please feel free to email me on my website and I will be happy to tell you why this should be on every wish list you have for gifts. Widely used in Europe, South America, and Australia, this appliance replaces 10 common kitchen appliances and contains over 60,000 recipes that guide you step by step, weighing the ingredients via Bluetooth technology. Except for very small amounts, such as a teaspoon or pinch, you will be able to put away the measuring cups for most recipes.

Ingredients

7 oz uncooked quinoa

35 oz water

1 tsp salt, divided, to taste

1 ½ oz apple cider vinegar

1 oz oil

1 oz honey

1 oz lime juice

¼ bunch cilantro leaves

1 jalapeño pepper, stem and seeds removed

1 garlic clove

½ tsp yellow mustard

¼ tsp ground black pepper

1 red bell pepper, diced (approx. 5 oz)

1 orange pepper, diced (approx. 5 oz.)

1 can black beans (14.5 oz), rinsed and drained

1 can sweet corn kernels (14.5 oz), rinsed and drained

2 green onions, thinly sliced

1 avocado, diced

Directions

1. Insert simmering basket into mixing bowl. Weigh in quinoa, water and ½ tsp salt and rinse 10 sec/speed 5, then steam 20 min/Varoma/speed 2.

2. Remove simmering basket with spatula and transfer cooked quinoa into a serving bowl. Fluff with a fork and set aside to cool slightly. Discard water and clean mixing bowl.

3. Place cider vinegar, oil, honey, lime juice, cilantro, jalapeño, garlic, mustard, ½ tsp salt, to taste and pepper into mixing bowl and blend 15 sec/speed 9. Transfer to bowl with quinoa and toss to coat.

4. Add red pepper, orange pepper, black beans, corn, green onions and avocado to quinoa and toss to combine. Serve warm, room temperature or refrigerate and serve cold.

Hints

If this is for a smaller family, add avocado before serving, so it is fresh. This dish be eaten warm or chilled.

Nutrition per Serving (6 servings)

Calories 384 k cal

Protein 12 g

Carbohydrates 58 g

Fat 14 g

Saturated fat 2 g

Fiber 8 g

Sodium 678 mg