Grain-like, but not really a grain, quinoa has a wonderfully nutty flavor. It’s also happily very good for you, being high in protein, fiber, magnesium, calcium, and iron. While quinoa is indigenous to the Andes, not Mexico, it works beautifully with Mexican and Southwestern flavors, and especially well with cheese, in particular farmers cheese, a soft, mild cheese like queso fresco or fresh mozzarella.
Southwestern Quinoa Salad
This quinoa salad is a quick toss together with canned black beans, fresh garden tomatoes, corn, farmers cheese, jalapeños, red onions, cilantro, and lime. (Want to use homemade beans? Make them ahead on the stovetop or in a pressure cooker.) It will last for several days chilled which makes it a great make-ahead salad for picnics and gatherings. Enjoy! Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly. Serve at room temperature. Quinoa Salad with Red Bell Pepper and Cilantro - from Kalyn’s Kitchen
