Friday, April 6, 2012

Mexican Quinoa Salad

With Easter Sunday coming up, and Spring in full swing, I'm feeling like cooking and eating some refreshing and exotic salads. Since we're having a potluck with friends, I thought I would make one of my most popular quinoa salads. I can't take credit for the recipe, and I owe my sister-in-law for introducing it on her blog a couple years ago, but ever since then, it has been a huge hit in our family and with our friends.

The original recipe can be found here but I have never made it the original way. I've made a few changes to it, and it has turned out absolutely wonderful. This is a surprising, exotic, with subtle and unexpected flavors, quinoa salad. Give it a try!

I translated the ingredients into french right next to the english words. (traduction francaise entre parenthese).

3 cups cooked quinoa (3 tasses de quinoa cuite)
1 can black beans, rinsed (1 boite de haricots noirs, rinces)
2 avocados, cut in cubes (2 avocats, coupes en cubes)
2 mangoes, cut in cubes, or 2+cups of frozen mango (mangues, coupees en cubes)
2 red bell peppers, chopped in sticks or little cubes (2 poivrons rouges, coupes en lamelles ou petits cubes)
1/2 purple onion, cut in slices (1/2 oignon violet, coupe en lamelles)
1 bunch of cilantro, chopped (1 bouquet de coriandre frais, hache fin)

juice of 3 lemons (jus de trois citrons)
2 tbsp cold pressed olive oil (2 cs. d'huile d'olive)
1tsp coriander (1 cc. de coriandre moulu)
1tsp curry (1 cs de curry)
1/2 tsp turmeric (1/2 cc de curcuma)
1/2 tsp cinnamon (1/2 cc de cannelle)
Salt to taste (sel a volonte)

Mix all the ingredients with the dressing and enjoy! Feel free to add more cinnamon or curry, depending on your taste. You can also try it with limes instead of lemons, for a change of taste.

Happy Easter everyone!

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