Step 1

If your quinoa isn’t prerinsed, rinse and drain it well in a sieve-this removes any bitter residue from the grains. Warm the oil in a saucepan on high heat, add the drained quinoa, sprinkle with the salt, and stir for a minute. Add the boiling water and bring back to a boil. Reduce the heat to low and cook, covered, for about 15 minutes, or until the water has been absorbed. Remove from the heat and let sit, covered, until the grains are tender, about 5 minutes.

Step 2

While the quinoa is cooking, make the dressing and prep the vegetables. When the quinoa is done, toss it with about half of the dressing and put it in the refrigerator to cool. It will cool more quickly if you spread it out. Reserve the rest of the dressing.

Step 3

To cook the vegetables: Warm the oil in a large skillet. Add the onions and cook on high heat for about 2 minutes, stirring constantly. Add the garlic, bell peppers, zucchini, and salt and saute for about 4 minutes. Add the corn, coriander, cumin, and red pepper flakes, if using, and stir well, and cook until the vegetables are tender, about 3 minutes.

Step 4

Stir the cooked vegetables into the quinoa. Toss with the remaining dressing and the tomatoes, beans, and cilantro. Add more salt and lime juice to taste. Serve at room temperature or chilled.

Step 5

In place of the onions, use 1/4 cup finely chopped scallions (stir into the vegetables with the fresh tomatoes) or 1/4 cup finely diced red onions (toss with the hot quinoa if you want to eliminate the raw “bite” they can have).

Step 6

Substitute finely chopped parsley for the cilantro. During cooler days when you welcome warmth from your oven, use this “salad” as stuffing for roasted bell pepper halves. Serve topped with melted cheese and Smooth Hot Sauce. If you make the salad intending to stuff peppers, it’s nice to substitute diced carrots for the diced bell peppers.

Step 7

Serving and Menu Ideas:

Step 8

This salad is delicious served with Simple Smooth Guacamole and cheddar or Monterey Jack cheese.